Chocolate Peanut Butter Pie
By 
Yields:
8
Prep Time:
1 hr
Total Time:
3 hrs 30 mins
Jump to recipeThis insane pie is stacked with layers of chocolate ganache, peanut butter mousse, and mini peanut butter cups.
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Ingredients
For the Chocolate Crust
- 1 cup plus 2 tbsp. all-purpose flour
- 2 Tbsp. sugar
- 2 Tbsp. Unsweetened cocoa powder
- 1/4 tsp. kosher salt
- 6 Tbsp. butter, cold
- 5 Tbsp. ice water, divided
For the Chocolate Ganache Layer
- 6 oz. semisweet chocolate, chopped
- 1/2 tsp. pure vanilla extract
- kosher salt
- 1/2 cup heavy cream
For the Peanut Butter Mousse Layer
- 1/2 cup heavy whipping cream
- 4 oz. cream cheese, at room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 7 oz. sweetened condensed milk
- 1 tsp. pure vanilla extract
For Garnish
- mini peanut butter cups
- Chopped peanuts
- Peanut butter, warmed slightly
- melted chocolate
Directions
- Step 1Make the chocolate crust: Combine flour, sugar, cocoa, and salt in a medium bowl and whisk to combine.
- Step 2Cut butter into smaller chunks and add to flour mixture. Use pastry cutter to work butter into mixture until butter is in small, pea-sized bits.
- Step 3Drizzle 3 tablespoons ice water into mixture and toss. Add 1 tablespoon of water at a time, tossing between, until dough comes together.
- Step 4Turn dough out on lightly floured surface and mold into a flat disk. Wrap in plastic and refrigerate 30 minutes.
- Step 5Preheat oven to 350°, then roll dough out on a floured surface (you can also use cocoa). Fit dough into a 9" pie pan and trim edges.
- Step 6Bake crust for 15 to 18 minutes, and let cool before filling.
- Step 7Make the chocolate ganache layer: Combine chocolate, vanilla, and salt in bowl or measuring cup. In small saucepan, bring cream to a simmer. Pour cream over chocolate, let sit 1 minute, then whisk until smooth. Pour into cooled crust and place in refrigerator while you prepare peanut butter mousse.
- Step 8Make the peanut butter mousse layer: Pour heavy cream into bowl and beat using stand or hand mixer until stiff peaks form. Transfer to small bowl and store in refrigerator until ready to use.
- Step 9Place cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy, then reduce speed to low and gradually beat in powdered sugar. Add sweetened condensed milk and vanilla, then increase speed to medium and beat until ingredients are combined and filling is smooth.
- Step 10Stir 1/3 whipped cream into filling mixture, then fold in remaining whipped cream. Pour filling over chocolate ganache and spread evenly. Refrigerate until firm, at least 2 hours. Garnish with peanut butter cups, peanuts, peanut butter, and chocolate.
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