Double-Chocolate Peanut Butter Pie
This incredibly chocolaty and creamy quick-bake peanut butter pie is Vitaly Paley's grown-up version of a Reese's Peanut Butter Cup.
Ingreadient :
Chocolate Crust
- 4 ounces semisweet chocolate, chopped (1/2 cup)
- 1/2 stick unsalted butter, cut into tablespoons
- 8 ounces chocolate wafer cookies (from a 9-ounce package), finely ground (2 cups)
Peanut Butter Filling
- 8 ounces cream cheese, softened (1 cup)
- 1 cup chunky peanut butter
- 1/2 cup sugar
- 2 teaspoons pure vanilla extract
- 1 cup well-chilled heavy cream
- 3/4 cup salted roasted peanuts, chopped
- Kosher salt
Chocolate Topping
- 4 ounces semisweet chocolate, chopped (1/2 cup)
- 1/2 cup heavy cream
Direction :
Chocolate Crust
- 4 ounces semisweet chocolate, chopped (1/2 cup)
- 1/2 stick unsalted butter, cut into tablespoons
- 8 ounces chocolate wafer cookies (from a 9-ounce package), finely ground (2 cups)
Peanut Butter Filling
- 8 ounces cream cheese, softened (1 cup)
- 1 cup chunky peanut butter
- 1/2 cup sugar
- 2 teaspoons pure vanilla extract
- 1 cup well-chilled heavy cream
- 3/4 cup salted roasted peanuts, chopped
- Kosher salt
Chocolate Topping
- 4 ounces semisweet chocolate, chopped (1/2 cup)
- 1/2 cup heavy cream
