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Peanut Butter Chocolate Pie Recipe

Name: European Street Cafes Peanut Butter Chocolate Pie Recipe
Cook time: 3 h
Total time: 3 h
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 cups graham cracker crumbs; 2 tbs granulated sugar; 6 tbs unsalted butter, melted; 0.125 tsp salt; 8 oz semisweet chocolate chips; 0.5 cups heavy cream; 1 tbs unsalted butter; 0.5 tsp vanilla extract; 1.5 cups creamy peanut butter; 8 oz cream cheese, softened; 1 cups confectioners' (powdered) sugar; 0.5 cups heavy cream (for whipping into filling); 1 tsp vanilla extract; 0.25 tsp salt; 1 cups heavy whipping cream; 2 tbs confectioners' (powdered) sugar; 0.5 tsp vanilla extract; 6 pieces mini peanut butter cups, halved; 1 tbs peanut butter, warmed (optional drizzle)

Inspired by European Street Cafe

Time3h

Serves8

A layer of rich chocolate covered with a creamy peanut butter filling on top of a graham cracker butter crust, garnished with whipping cream and a peanut butter cup piece.

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Ingredients

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Graham Cracker Crust

1 1/2 cups graham cracker crumbs

2 tbs granulated sugar

6 tbs unsalted butter, melted

1/8 tsp Celtic sea salt

Chocolate Layer

8 oz semisweet chocolate chips

1/2 cups Heavy cream

1 tbs Unsalted butter

1/2 tsp Watkins vanilla extract

Peanut Butter Filling

1 1/2 cups creamy peanut butter

8 oz cream cheese, softened

1 cups confectioners' (powdered) sugar

1/2 cups heavy cream (for whipping into filling)

1 tsp Watkins vanilla extract

1/4 tsp Celtic sea salt

Topping & Garnish

1 cups heavy whipping cream

2 tbs confectioners' (powdered) sugar

1/2 tsp Watkins vanilla extract

6 pieces mini peanut butter cups, halved

1 tbs peanut butter, warmed (optional drizzle)

Method

Graham Cracker Crust

Prepare crust

Preheat oven to 350°F (175°C). In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1/8 teaspoon salt. Stir in 6 tablespoons melted butter until mixture holds together when pressed.

Form crust in pan

Press the crumb mixture evenly into the bottom and slightly up the sides of a 9-inch (23 cm) removable-bottom or pie pan to form a compact crust. Use the bottom of a measuring cup to compress evenly.

Bake and cool

Bake crust for 8-10 minutes until set and fragrant. Remove from oven and let cool completely on a wire rack while you prepare the chocolate layer. Lower oven temperature is not necessary once cooled.

Chocolate Layer

Make ganache

Place 8 oz semisweet chocolate chips in a heatproof bowl. Heat 1/2 cup heavy cream just until steaming (do not boil) and pour over chocolate. Let sit 1 minute, then stir until smooth. Stir in 1 tablespoon unsalted butter and 1/2 teaspoon vanilla extract until glossy.

Spread on crust

Pour the warm ganache over the cooled graham crust, spreading into an even layer with an offset spatula. Chill in the refrigerator for 15-20 minutes until the chocolate is set but still slightly tacky (firm enough to support the filling).

Peanut Butter Filling

Soften cream cheese

While chocolate sets, ensure 8 oz softened cream cheese is at room temperature for easy mixing (about 20-30 minutes out of fridge).

Beat base

In a large bowl, beat 1.5 cups creamy peanut butter with the softened cream cheese until smooth and homogenous, about 1-2 minutes with a hand mixer on medium speed.

Sweeten and flavor

Add 1 cup confectioners' sugar, 1 teaspoon vanilla extract and 1/4 teaspoon salt. Beat again until incorporated and smooth, scraping down the bowl as needed.

Whip cream and fold

In a separate chilled bowl, whip 1/2 cup heavy cream to medium-stiff peaks. Gently fold the whipped cream into the peanut butter mixture in 2 additions until uniform and lightened (this yields a creamy, spreadable filling).

Assemble filling

Spoon or pipe the peanut butter filling over the chilled chocolate layer, spreading evenly to the edges. Smooth the top with an offset spatula. Cover and refrigerate the pie for at least 2 hours (or up to overnight) to fully set.

Topping & Garnish

Whip cream for topping

About 10-15 minutes before serving, place 1 cup heavy whipping cream, 2 tablespoons confectioners' sugar and 1/2 teaspoon vanilla extract in a chilled bowl. Whip to soft-medium peaks for pipeable whipped cream.

Decorate

Pipe or dollop the whipped cream around the pie edge or in a decorative pattern. Arrange 6 halved mini peanut butter cups on top (one per slice if cutting into 6 pieces, or slice into 8 and distribute pieces). If desired, warm 1 tablespoon peanut butter until pourable and drizzle lightly over the whipped cream and center for extra sheen.

Serve and store

Slice with a sharp knife dipped in hot water and wiped dry for clean cuts. Serve chilled. Store any leftovers covered in the refrigerator for up to 3-4 days.