Peanut Butter-Chocolate Pie
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Make the crust: Preheat the oven to 350 degrees F
2
Butter a 9-inch pie plate
3
Pulse the graham crackers and peanuts in a food processor until finely ground
4
Add the melted butter and pulse to combine
5
Press the crumb mixture into the bottom and up the side of the prepared pie plate
6
Bake until set, 10 to 12 minutes
7
Transfer to a rack to cool
8
Meanwhile, put the chocolate chips in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring after each, until melted and smooth
9
Spread evenly in the prepared crust with a small offset spatula or the back of a spoon; set aside until the chocolate sets, about 10 minutes
10
Make the filling: Beat the heavy cream in a bowl with a mixer on medium-high speed until soft peaks form; refrigerate until ready to use
11
In another bowl, beat the peanut butter, cream cheese, milk and vanilla on medium-high speed until smooth, about 1 minute
12
Add the confectioners' sugar and mix on low speed until incorporated
13
Gently fold half of the whipped cream into the peanut butter mixture until combined, then fold in the rest
14
Spoon into the prepared crust and smooth the top
15
Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight
16
Top with shaved chocolate before serving
17
Photograph by Johnny Miller