CHOCOLATE PEANUT BUTTER PIE
Yield: One22.5cm pie
Total time: 2 hours
Ingredients For the Crust:
110g graham cracker crumbs
(from about seven crackers) 30g Dutch-processed (dark) unsweetened cocoa powder
30g confectioners’ sugar
1⁄4 tsp fine salt
70g unsalted butter, melted
and cooled Nonstick cooking spray
For the Peanut Butter Filling:
300g heavy cream
270g creamy peanut butter
(see Tip)
170g cream cheese, softened 90g confectioners’ sugar 2tsp pure vanilla extract
1⁄4 tsp fine sea or table salt For the Chocolate Glaze:
85g heavy cream
115g bittersweet chocolate,
finely chopped
2 tbsp hot brewed coffee or
hot water
2 tsp light corn syrup 40g roasted, salted peanuts
Preparation
1. Make the crust: Position a rack in the centre of the oven and heat the oven to 175C. Mix the crumbs, cocoa powder, confectioners’ sugar and salt in a medium bowl until well combined. Drizzle the butter over and mix with a fork or your fingers until the mixture is evenly moistened.
2. Coat a standard 22.5cm pie plate with nonstick cooking spray.
Spread the crumb mixture in an even layer across the bottom. Press the crumbs firmly into the bottom and up the sides to form a crust. Bake until it feels dry to the touch and smells toasty, 10 to 12 minutes. Cool completely on a wire rack.
3. Make the filling: Whisk the cream with a stand or hand mixer (or by hand, which will take quite some time and energy) until stiff peaks form. Beat the peanut butter, cream cheese, confectioners’ sugar, vanilla and salt (with an electric mixer or by hand) until well blended and smooth. Gently stir the whipped cream into the peanut butter mixture until fully incorporated. It’s OK if the cream deflates.
4. Spread the peanut butter filling in an even layer over the cooled pie crust. Freeze until firm, about 30 minutes.
5. Make the glaze: Bring the cream to a simmer in a small saucepan over medium heat. Turn off the heat and add the chocolate. Let sit for 30 seconds, then stir slowly until the chocolate melts. Add the coffee and corn syrup, and stir until smooth.
6. Take the pie out of the freezer. Slowly pour the chocolate glaze all over the top of the pie. Tilt the pie plate if needed to evenly coat the top. Scatter the peanuts on top. Let stand until the top sets, about 15 minutes. Slice and serve, or refrigerate for up to three days before slicing.
Tip: Be sure to use standard peanut butter that includes sweeteners, fats and salt. Natural peanut butter, with only peanuts and salt, won’t work in this recipe.