Chocolate Peanut Butter Pie
2016-06-04 11:43:05
Serves 8
Prep Time
1 hr 30 min
Cook Time
15 min
Total Time
1 hr 45 min
Crust
- 2 dozen oreos, cream centers removed
- 6 tablespoons butter, melted
Filling
- 8 oz. cream cheese
- 2/3 cup peanut butter
- 5 tablespoons sugar
- 3/4 cup heavy cream
Chocolate Mousse
- 1 1/2 cups heavy cream
- 5 oz. milk chocolate, chopped or chips
Glaze
- 2 1/2 oz. milk chocolate, chopped or chips
- 2 tablespoons butter, died
- 1 teaspoon honey
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon water
- 1/4 cup roasted peanuts, chopped
Instructions
- Preheat the one to 350 degrees and spray a 9 in. pie pan with pam. In a food processor, pulse the oreos until finely ground, 3 minutes. Add the melted butter and pulse until combined. Transfer to the pie pan and using your fingers, press onto the bottom and up the sides. Bake for 10 minutes and remove to cool. While baking, make the filling. In a large bowl, cream the cream cheese, peanut butter and sugar together until smooth, 5 minutes. Add salt to taste. In a separate large bowl, beat the cream until stiff, 7 minutes (if using the same beaters, make sure completely clean or cream won't stiffen). Fold in the whipped cream to the filling, 1/3 at a time. Next make the chocolate mousse. In a microwave or double broiler, heat the chocolate until melted and smooth. Meanwhile, in a large bowl, beat the cream until stiff. Add the chocolate and beat until combined. Once the crust is completely cooled, spread the peanut butter filling into an even layer. Next spread the mousse in an even layer. Transfer to a fridge while you make the glaze. In a medium bowl, add the chocolate, butter and honey. In a small pan, bring the cream and sugar to a boil, stirring constantly to dissolve the sugar. Reduce the heat to low and simmer until thick, 5 minutes. Pour the hot cream over the chocolate mixture and whisk until smooth. Let the glaze cool until warm and pour over the pie. Sprinkle the chopped peanuts around the edges of the pie and return to the fridge until set, 1 hour. Slice and serve 🙂
Adapted from Theo Chocolate Cookbook
Adapted from Theo Chocolate Cookbook
SALT & PREPPY https://www.saltandpreppy.com/
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