Originally posted at:
https://chefsavvy.com/chocolate-peanut-butter-pie/
https://chefsavvy.com/chocolate-peanut-butter-pie/
Ingredients:
Oreo Crust
20 Oreos (about ¾ of a full package)
5 Tablespoons unsalted butter, melted
20 Oreos (about ¾ of a full package)
5 Tablespoons unsalted butter, melted
Peanut Butter Filling
1½ cups creamy peanut butter
½ cup (1 stick) unsalted butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract
1½ cups creamy peanut butter
½ cup (1 stick) unsalted butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract
Chocolate Ganache
1 cup semi sweet chocolate chips
2 tablespoons creamy peanut butter
½ cup heavy whipping cream
1 cup semi sweet chocolate chips
2 tablespoons creamy peanut butter
½ cup heavy whipping cream
Directions:
Oreo Crust
Add Oreos to a food processor and pulse until you have fine crumbs.
Add the melted butter to the food processor and pulse a couple more times to combine. (If your food processor is not big enough you can do this in two batches or mix in a small bowl)
Press into a 9 inch pie pan and place crust in the freezer for 10 minutes to set.
Add Oreos to a food processor and pulse until you have fine crumbs.
Add the melted butter to the food processor and pulse a couple more times to combine. (If your food processor is not big enough you can do this in two batches or mix in a small bowl)
Press into a 9 inch pie pan and place crust in the freezer for 10 minutes to set.
Peanut Butter Filling
In a stand mixer fitted with the paddle attachment cream butter and peanut butter until smooth.
Add in powdered sugar and vanilla and beat on low speed until incorporated.
Spoon the peanut butter mixture into the crust. Place in the refrigerator while you are working on your ganache.
In a stand mixer fitted with the paddle attachment cream butter and peanut butter until smooth.
Add in powdered sugar and vanilla and beat on low speed until incorporated.
Spoon the peanut butter mixture into the crust. Place in the refrigerator while you are working on your ganache.
Chocolate Ganache
Add chocolate chips, peanut butter and heavy cream to a microwave safe bowl. Heat in 15 second intervals until fully melted.
Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the peanut butter layer.
Place back in the refrigerator for at least 1 hours to set.
Add chocolate chips, peanut butter and heavy cream to a microwave safe bowl. Heat in 15 second intervals until fully melted.
Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the peanut butter layer.
Place back in the refrigerator for at least 1 hours to set.
Hot Mama Grade: B
Hot Mama Notes:
I originally had this recipe at a Pie Party. It was so amazing that I asked for the recipe. However, when I made it for my family, we found it to be too rich. I think if I make it again in the future, I would adjust it in the following ways:
I originally had this recipe at a Pie Party. It was so amazing that I asked for the recipe. However, when I made it for my family, we found it to be too rich. I think if I make it again in the future, I would adjust it in the following ways:
* use milk chocolate chips
* use half as much Ganache
* make twice as much crust
* potentially cut the peanut butter layer down by 25% or 30%
* use half as much Ganache
* make twice as much crust
* potentially cut the peanut butter layer down by 25% or 30%
I think these improvements would make for a much better pie. That being said, we did enjoy it very much, and found it to be very tasty! :)
