Peanut Butter Chocolate Pie Recipe
chocolate cookie shell coated in dark ganache filled w/ creamy peanut butter ricotta mousse [gf]
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Ingredients
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Pie Ingredients
Method
Preparation Steps
- 1
Prepare the Cookie Crust
In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Let cool completely.
- 2
Make the Dark Chocolate Ganache
In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and add the dark chocolate chips. Let sit for 2-3 minutes, then stir until smooth. Pour the ganache over the cooled cookie crust and spread evenly. Refrigerate until set, about 30 minutes.
- 3
Prepare the Peanut Butter Ricotta Mousse
In a mixing bowl, combine the ricotta cheese, creamy peanut butter, powdered sugar, vanilla extract, and a pinch of salt. Mix until smooth and creamy.
- 4
Assemble the Pie
Once the ganache is set, spoon the peanut butter ricotta mousse over the ganache layer and spread evenly. Refrigerate for at least 2 hours or until firm.
- 5
Serve
Slice the pie and serve chilled. Enjoy your delicious Peanut Butter Chocolate Pie!