Peanut Butter Pie Recipe
Salted espresso chocolate cookie crust with peanut butter cream cheese mousse drizzled with chocolate
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Drizzle
Method
Preparation
- 1
Make the Crust
Preheat the oven to 350°F (175°C). Crush the espresso chocolate cookies into fine crumbs. In a mixing bowl, combine cookie crumbs, melted unsalted butter, granulated sugar, and salt. Press this mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove and let cool.
- 2
Prepare the Peanut Butter Mousse
In a large mixing bowl, beat the cream cheese until smooth. Add the peanut butter and powdered sugar, mixing until well combined. In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
- 3
Assemble the Pie
Pour the peanut butter mousse over the cooled cookie crust, spreading it evenly. Chill in the refrigerator for at least 4 hours or until set.
- 4
Make the Chocolate Drizzle
In a small saucepan, heat the semi-sweet chocolate chips and heavy cream over low heat until melted and smooth. Drizzle the chocolate over the chilled pie just before serving.
