Chocolate Peanut Butter Pie
Actress Jaime King served this pie at her Friendsgiving party, and we had to get the recipe.
By Courtesy of Skippy Peanut Butter and Hormel Foods
Yields:
8
Prep Time:
25 mins
Total Time:
5 hrs 45 mins
Jump to recipeThis recipe makes one 9-inch pie, which can be made up to two days in advance and refrigerated (meaning less hassle for you on Thanksgiving morning).
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Ingredients
For the Crust
- 1 3/4 cups chocolate cookie crumbs
- 1/3 cup sugar
- 1/3 cup butter, melted
- 1 tsp. cinnamon
For the Filling
- 1 cup Skippy All-Natural Peanut Butter Spread
- 8 oz. whipped cream cheese, softened
- 1 cup sugar
- 1 Tbsp. butter, softened
- 1 tsp. pure vanilla extract
- 1 cup whipped cream, whipped until firm
For the Glaze
- 8 oz. semisweet chocolate chips
- 1 cup heavy cream
- 1/4 cup chopped peanuts, optional
- 1/4 cup chopped chocolate cookies, optional
Directions
- Step 1Make the crust: Preheat oven to 375°. Combine chocolate crumbs, sugar and melted butter. Press mixture into a 9-inch pie dish, filling the bottom and sides of the pan. Bake the pie crust for 10 to 12 minutes. Let cool before filling.
- Step 2Make the filling: Whip cream cheese in the bowl of a stand mixer on medium speed. Add peanut butter, sugar, butter, and vanilla, and whip until smooth. Spread filling into the prepared and cooled chocolate pie crust.
- Step 3Refrigerate filled pie until firm, 5 hours, or up to overnight.
- Step 4Make the chocolate glaze: Place chocolate chips in a medium-sized glass bowl. Pour cream into a small saucepan and warm over medium-low heat until simmering; do not let boil. Once hot, pour cream over the chocolate chips and let sit for five minutes. Once the hot cream has melted the chocolate chips, whisk chips and cream until smooth. Slowly pour glaze over the chilled pie, spreading until smooth. Garnish with peanuts and chocolate cookies.
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