I know what you are thinking....again with the Chocolate and Peanut Butter combination? Here's the thing: it is a scientific fact that one person can never consume too much of the chocolate and peanut butter combo. That fact may or may not be true, but seriously....Peanut Butter Pie is one of my favorite pies. After you try this recipe (that is really easy too!), this will become one of your favorites too.
PEANUT BUTTER PIE WITH CHOCOLATE SAUCE
Hot Fudge Sauce:
• 1/4 cup light brown sugar
• 1/4 cup light corn syrup
• 2 tablespoons unsweetened cocoa powder
• 1/8 teaspoon table salt
• 2 teaspoons vanilla extract
• 4 ounces semisweet chocolate chips
Peanut Butter Pie:
• 8 ounces cream cheese, at room temperature
• 3/4 cup confectioners' sugar, plus 2 tablespoons, divided
• 3/4 cup creamy peanut butter, at room temperature
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 2 ounces shaved milk chocolate
• Chopped peanuts, optional
• 1 (9-inch) baked chocolate cookie pie crust
For the sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan and turn it up to medium heat (if the saucepan isn't heavy-bottomed, then turn it slightly cooler than medium heat so the chocolate doesn't burn). Reduce the heat to a simmer and add the chopped chocolate. After that, stir the sauce continuously until the chocolate is melted and it has thickened, roughly 3 to 4 minutes. Take the pan off the burner, and let the sauce cool for 10 minutes before serving.
• 2 tablespoons unsweetened cocoa powder
• 1/8 teaspoon table salt
• 2 teaspoons vanilla extract
• 4 ounces semisweet chocolate chips
Peanut Butter Pie:
• 8 ounces cream cheese, at room temperature
• 3/4 cup confectioners' sugar, plus 2 tablespoons, divided
• 3/4 cup creamy peanut butter, at room temperature
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 2 ounces shaved milk chocolate
• Chopped peanuts, optional
• 1 (9-inch) baked chocolate cookie pie crust
For the sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan and turn it up to medium heat (if the saucepan isn't heavy-bottomed, then turn it slightly cooler than medium heat so the chocolate doesn't burn). Reduce the heat to a simmer and add the chopped chocolate. After that, stir the sauce continuously until the chocolate is melted and it has thickened, roughly 3 to 4 minutes. Take the pan off the burner, and let the sauce cool for 10 minutes before serving.For the pie: In a large bowl, combine the cream cheese, confectioners' sugar and the peanut butter, and beat with an electric mixer until the mixture is light and fluffy (about 3-4 minutes).
In a separate bowl, whip the heavy cream with an electric mixer on high until thick and light. Add the remaining 2 tablespoons of confectioners' sugar and vanilla extract. Once you have added those two ingredients, continue to whip the cream until stiff peaks form. Next, take the whipped cream and pour into the peanut butter mixture, and using the electric mixer, combine the two together for about 1-2 minutes. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours.
If desired, serve with the hot fudge sauce, but you can also add whipped cream, and chopped peanuts if you want to make it even more decedent!
Overall, this pie is great. It is rich and light all at the same time, and each bite is very smooth. This pie is great any time of year and is super easy to make. Because there is no baking, I whipped up two pies and threw them in the freezer in less than 30 minutes (clean up included!). Am I obsessed with the Chocolate and Peanut Butter combo? Absolutely. But, maybe next time I will make something that doesn't include those two ingredients. Maybe.
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