Chocolate Peanut Butter Pie Recipe

Prepare crust

Preheat oven to 350°F (175°C). Place chocolate sandwich cookies in a food processor and pulse to fine crumbs (or put in a sealed bag and crush with a rolling pin). In a medium bowl combine 1.5 cups crumbs, 6 tbs melted butter and 1 tbs granulated sugar. Stir until mixture resembles wet sand and holds together when pressed.

Form and bake crust

Press the crumb mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie dish or springform pan to form a compact crust. Use the bottom of a measuring cup to press firmly. Bake for 8 minutes, then remove from oven and let cool completely on a wire rack. Reduce oven to 325°F (if using springform and prefer firmer set) or leave aside if making fully chilled pie.

Beat cream cheese and peanut butter

In a large mixing bowl, beat the softened cream cheese (8 oz) with an electric mixer on medium speed until smooth and free of lumps, about 1–2 minutes. Add 1 cup creamy peanut butter, 1.25 cups sifted confectioners' sugar and 1 tsp vanilla extract. Beat on low to combine, then increase speed to medium and beat until smooth and homogeneous, scraping down the bowl once.

Whip cream

Chill a separate mixing bowl and whisk attachment (optional) for 10 minutes in the fridge. Pour 3 cups cold heavy cream and 2 tsp granulated sugar into the chilled bowl. Whip on medium-high speed until soft-medium peaks form (peaks hold but curl over slightly). Do not overwhip — you want a light, billowy whipped cream.

Fold together

Gently fold one-third of the whipped cream into the peanut butter-cream cheese mixture to lighten it, using a rubber spatula. Then fold in the remaining whipped cream in two additions until uniform and airy, taking care not to deflate the mixture. Scrape the filling into the cooled crust and smooth the top with an offset spatula. Tap the pie gently on the counter to settle filling and remove air pockets.

Chill to set

Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, preferably 6–8 hours or overnight, until the filling is set and sliceable.

Make ganache

Place 6 oz chocolate chips in a heatproof bowl. Warm 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer (small bubbles at edges). Pour hot cream over chocolate and let sit 1–2 minutes to soften. Stir gently until smooth and glossy. Stir in 1 tsp butter if using for extra shine and smoothness. Let the ganache cool at room temperature for 10–15 minutes until slightly thickened but still pourable.

Top pie

Remove chilled pie from fridge. Pour ganache over the center of the pie and use an offset spatula to gently spread it to the edges, allowing a little ganache to drip down the sides if desired. Return pie to refrigerator for 20–30 minutes to let ganache set.

Before serving, scatter 2 tbs coarsely chopped roasted peanuts and 2 tbs mini chocolate chips or shaved chocolate over the ganache. Sprinkle sea salt flakes (about 1 tsp distributed) over the top to enhance flavor. For cleaner slices, run a sharp knife under hot water, dry it, and slice the pie, wiping the knife between cuts.

Store any leftovers covered in the refrigerator for up to 3–4 days. For firmer slices, freeze up to 1 month (thaw in refrigerator before serving).