Chocolate Peanut Butter Pie


Chocolate, Desserts, Pie, Southern / Thursday, May 5th, 2011

Chocolate Peanut Butter Pie

This isn’t a pie for Cinco de Mayo.

Or the Kentucky Derby. Or Mother’s Day.

It’s for those times when it feels like the holidays are jumping directly up your butt, and you’re wondering what sadist put Cinco de Mayo, the Derby and Mother’s Day IN THE SAME WEEK. Because your dog is still hacking up Easter grass. And you’re still writing “2010.” And last week, while you were powering through your 567th jumping jack with Jillian Michaels, your iPod started blaring “Feliz Navidad.” (Note to Self: Seriously?)

Will this Chocolate-Peanut Butter Pie make you feel better?

No.

It’ll make you feel like your body parts are slathered in moonbeams and awesome.

The recipe comes from Sara Foster’s new cookbook, “Sara Foster’s Southern Kitchen,” which is one of the “Big Three” Southern cookbooks I’ve been waiting for this year. (The other two are Martha Hall Foose’s “A Southerly Course” and Virginia Willis’ “Basic to Brilliant, Y’all.”) It’s a beautiful book, full of gorgeous photos that manage to make even fried catfish and pimento cheese look glamorous. And mouth-watering.

But this pie was my first must-make from the book. A Chocolate-Peanut Butter Pie with an Oreo cookie crust, filled with soft chocolate ganache and a tangy peanut butter-cream cheese filling, and topped with a mound of whipped cream piled with chocolate-drizzled peanuts.

Each component is thank-God simple. The pie crust comes together with a few pulses of the food processor and a little melted butter. The ganache is made by heating cream in your microwave, pouring it over a bowl of chocolate chips, and stirring the two together. The peanut butter filling is a combination of peanut butter, cream cheese, sweetened condensed milk, vanilla and whipped cream. There’s no fussing with pie dough. No baking the pie, other than setting the cookie crust.

The first bite threw me, because I expected the pie to be sweet all the way through, but the cream cheese in the peanut butter filling adds an unexpected tang, and the dry-roasted peanuts bring a little saltiness as well as crunch. The second bite sold me, and the third made me realize that I didn’t need to be alone in the house with this pie. That pool of chocolate ganache at the bottom is just so smooth and creamy, I would swim in it if it didn’t involve buying a bathing suit.

Which reminds me, back to Jillian and the “30 Day Shred.”

Minus “Feliz Navidad.”

Chocolate-Peanut Butter Pie

Adapted from Sara Foster’s “Sara Foster’s Southern Kitchen”

Makes one 9-inch pie; Serves 8 to 10

    Crust:

  • 1 pre-baked 9-inch Black Bottom Cookie Crust (see below), with 1/4 cup ground peanuts
    Chocolate Ganache Layer:

  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup heavy cream
    Peanut Butter Layer:

  • 6 ounces cream cheese, softened
  • 3/4 cup creamy peanut butter, softened
  • 3/4 cup sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy cream, divided
    Topping:

  • 1 teaspoon pure vanilla extract
  • 2 cups whipped cream, reserved from the peanut butter layer
  • 3/4 cup dry-roasted peanuts, divided
  • 2 tablespoons ganache, reserved from the Chocolate Ganache Layer)
  1. Chocolate Ganache Layer: Place the chocolate chips in a large bowl. Heat the cream in a small saucepan or microwave-safe bowl, and bring the cream to a boil. Pour the hot cream over the chocolate, stirring until it melts and the mixture is smooth. Set aside 2 tablespoons for the topping. Let the remaining ganache smooth slightly, and pour it into the bottom of the cookie crust. Refrigerate for about 30 minutes, or until firm.
  2. Peanut Butter Layer: Using an electric mixer, whip the cream to soft peaks. Set aside half of the whipped cream for the topping. Scrape the remaining half of the whipped cream into a medium bowlto use in the filling.
  3. Using the same mixing bowl (without washing it), cream the cream cheese and peanut butter. Add the condensed milk, and beat until thoroughly blended. Stir in the vanilla. Gently fold the whipped cream reserved for the filling into the peanut butter mixture.
  4. Spoon the peanut butter filling on top of the chilled ganache, spread evenly, and refrigerate for about 1 hour. (You can refrigerate the pie overnight or up to several days at this point.)
  5. Topping: Fold the vanilla into the whipped cream you’ve reserved for the topping. Using a spatula or pastry bag, evenly spread or pipe the cream over the pie, and sprinkle with 1/4 cup peanuts.
  6. Reheat the reserved 2 tablespoons of ganache in the microwave for about 10 seconds, until soft enough to pour. Cool slightly, and drizzle the ganache over the pie. Sprinkle with remaining 1/2 cup peanuts. Chill until ready to serve.

 

Black Bottom Cookie Crust

Makes one 9-inch crust

  • 1 1/2 cups Oreo cookie crumbs (from 6 ounces cookies)
  • 1/4 cup ground peanuts (for the Chocolate-Peanut Butter Pie)
  • 2 tablespoons sugar
  • Pinch of kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  1. Preheat the oven to 350 degrees F.
  2. Place cookies in a food processor, and pulse 10 times, then leave the motor running for about 10 seconds, until the crumbs are finely ground.
  3. In a large bowl, combine the cookie crumbs, ground peanuts, sugar and salt. Pour in the butter, and stir to combine and moisten all the crumbs.
  4. Spread the mixture in a pie pan, evenly pressing it over the bottom and up the sides of the pan.
  5. Bake for 8 to 10 minutes, until slightly firm. Remove from the oven, and cool on a wire rack.

27 thoughts on “Chocolate Peanut Butter Pie

  1. Wait, pimento cheese isn't elegant?? Shoot. Um we love you for making this pie. Seriously. LOVE. No words. And we're v impressed with your Jillian Michaels action. She kinda scares us…

  2. I'm always a fan of being slathered in moonbeams. That sounds like a solid plan for a Friday afternoon. (I'm also doing the 30-day-shred business as I have an impending wedding I'm in. However, it's not really helping with my apparent steely resolve to stress eat my way through a box of granola. awesometimes.)

  3. I shared this link on FB. My friends all seem to like the "It’ll make you feel like your body parts are slathered in moonbeams and awesome." I never read that part because I didn't get past the picture.

  4. I just got my copy and read it cover to cover in one day (while lying on the beach). It's a stunning cookbook! Exactly what southern cookbooks should be.

    Thanks for sharing the chocolate peanut butter pie. I'm adding it to my to-do list.

  5. Holy yum! I hear you on having a tough time getting with the program this year. I just don't know where the months go lately. This pie looks wonderful…And I will take a look at Jillian's link, too, in spite of myself. Lord knows I could use it…

  6. My first time on your site…you're hilarious! Good laugh is just what I needed. Oh, and this pie sounds amazing! Thanks Again

  7. mmm. pimento cheese.
    also, 'It’ll make you feel like your body parts are slathered in moonbeams and awesome' is a line for the ages. :)

  8. The main reason I hit the gym is so I can eat a pie like that and not feel too guilty. That looks sinful. I love southern food and I must get my hands on those cookbooks you mention.

  9. This looks great! I have some college students coming over this weekend and needed something decadent but relatively easy to make–this seems to fit the bill. And thanks for the southern cookbook recommendations. I lived in North Carolina for two years (just down the road from Foster's place) and in Kentucky for 8 years now, and just a couple of days ago, I was thinking that I really needed to invest in some good southern cookbooks. :-)

  10. OMG, this looks absolutely unbelievably yummy. It has everything in it that I adore, and then some. I agree with Mindy "decadent" is the word! Thanks.

  11. […] actually a lot of steps, and turned out pretty delicious. I used Ezra Pound Cake’s recipe for chocolate-peanut butter pie, and I made little changes to the recipe, so I’m just going to link to it at the […]

  12. […] was actually a lot of steps, and turned out pretty delicious. I used Ezra Pound Cake’s recipe for chocolate-peanut butter pie, and I made little changes to the recipe, so I’m just going to link to it at the […]

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