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Gallery Chocolate-Peanut Butter Pie Credit: Johnny Miller Recipe Summary Servings: 8 Yield: Makes one 9-inch pie
Ingredients Crust 36 chocolate wafer cookies (8 ounces), broken into pieces, or 1 3/4 cups wafer-cookie crumbs 6 tablespoons unsalted butter, melted 3 tablespoons dark brown sugar 1 pinch kosher salt Filling 6 ounces cream cheese, room temperature 3/4 cup confectioners’ sugar 1 teaspoon kosher salt 1 1/4 cups smooth peanut butter 1 tablespoon pure vanilla extract 2 cups heavy cream Garnish 1 ounce semisweet chocolate (preferably 55 percent cacao), finely chopped 2 tablespoons smooth peanut butter
Cook’s Notes This recipe appears in our book, “Martha Stewart’s New Pies & Tarts.”
Gallery Chocolate-Peanut Butter Pie Credit: Johnny Miller
Recipe Summary Servings: 8 Yield: Makes one 9-inch pie
Gallery
Chocolate-Peanut Butter Pie Credit: Johnny Miller
Chocolate-Peanut Butter Pie
Credit: Johnny Miller
Chocolate-Peanut Butter Pie
Recipe Summary Servings: 8 Yield: Makes one 9-inch pie
Recipe Summary
Servings: 8 Yield: Makes one 9-inch pie
Servings: 8
Yield: Makes one 9-inch pie
8
Makes one 9-inch pie
Ingredients
Ingredients
36 chocolate wafer cookies (8 ounces), broken into pieces, or 1 3/4 cups wafer-cookie crumbs 6 tablespoons unsalted butter, melted 3 tablespoons dark brown sugar 1 pinch kosher salt
6 ounces cream cheese, room temperature 3/4 cup confectioners’ sugar 1 teaspoon kosher salt 1 1/4 cups smooth peanut butter 1 tablespoon pure vanilla extract 2 cups heavy cream
1 ounce semisweet chocolate (preferably 55 percent cacao), finely chopped 2 tablespoons smooth peanut butter
Directions
Crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until finely ground. In a bowl, combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 15 minutes. Bake until set, 8 to 10 minutes. Let cool completely on a wire rack.
Filling: With an electric mixer on medium speed, beat cream cheese, confectioners’ sugar, and salt until fluffy. Beat in peanut butter and vanilla.
In a chilled bowl, beat cream until soft peaks form. Whisk one-third of whipped cream into peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, 4 hours (or up to 1 day, covered with plastic wrap).
Garnish: Melt chocolate in heatproof bowl set over (not in) a pan of simmering water. (Alternatively, you can melt it in the microwave.) Transfer melted chocolate to a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. In a small saucepan over low heat (or in the microwave), melt peanut butter. Place in a resealable plastic bag; snip corner, and drizzle in same manner as melted chocolate. Let pie stand 10 minutes before slicing.
Cook’s Notes This recipe appears in our book, “Martha Stewart’s New Pies & Tarts.”
Cook’s Notes
This recipe appears in our book, “Martha Stewart’s New Pies & Tarts.”
Reviews
Add Rating & Review
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All Reviews for Chocolate-Peanut Butter Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chocolate-Peanut Butter Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
