DOUBLE-CHOCOLATE PEANUT BUTTER PIE
Hands-on time: 20 minutes Total time: 2 hours Makes: 12 servings
This luscious dessert combines the decadent flavours of chocolate cream pie and peanut butter cups. The best part? It takes only 20 minutes to prepare! Substitute the peanut butter with another nut butter, such as cashew or almond butter, to change up the recipe.
1¼ cups chocolate wafer crumbs
⅓ cup butter, melted
120 g dark chocolate (about 4¼ oz),
1 cup whipping cream (35%)
half pkg (250 g pkg) cream cheese,
½ cup smooth peanut butter
⅓ cup icing sugar
1 tsp vanilla
½ cup shelled unsalted peanuts, toasted
In bowl, mix wafer crumbs with butter. Press into bottom and up side of 9-inch pie plate. Bake in 350°F oven until firm and dry, 12 to 14 minutes. Let cool completely.
Meanwhile, place chocolate in heatproof bowl. In small saucepan, bring ⅔ cup of the cream to boil; pour over chocolate, whisking until melted. Let cool until lukewarm, about 20 minutes.
Meanwhile, in bowl, beat cream cheese with peanut butter until smooth; beat in icing sugar and remaining cream until fluffy. Beat in vanilla. Scrape into crust, smoothing top. Scrape chocolate mixture over top, spreading to edge. Sprinkle with peanuts, leaving 1½-inch border. Refrigerate until set, about 1 hour.
PER SERVING: about 383 cal, 7 g pro, 30 g total fat (14 g sat. fat), 21 g carb (2 g dietary fibre, 12 g sugar), 51 mg chol, 195 mg sodium, 221 mg potassium. % RD I: 4% calcium, 11% iron, 15% vit A, 11% folate.
TIP FROM THE TEST KITCHEN
Store peanuts in the fridge or freezer. Because of their high fat content, they will quickly turn rancid if left at room temperature.