The typical Thanksgiving pies are pumpkin and apple. Some people also make pecan. But I am not a big pie lover so I was looking for something different to add to my table this year, that I will actually eat. I decided to make pie with the perfect combination - chocolate and peanut butter! This is not my recipe, it is from Food and Wine Magazine, but I have included it here because it is so delicious I had to share it. This recipe is good for any time, not just Thanksgiving.
Ingredients:
Chocolate Crust:
4 oz semi sweet chocolate, chopped, or use chips
1/2 stick butter (4 TBS)
8 oz. chocolate wafer cookies, such as Oreo, finely ground, about 2 cups
Peanut Butter Filling:
8 oz cream cheese, softened
1 cup chunky peanut butter
1/2 cup sugar
2 tsp vanilla
1 cup heavy cream, cold
3/4 cup salted roasted peanuts, chopped
Chocolate Topping
4 oz semi-sweet chocolate, chopped, or chocolate chips
1/2 cup heavy cream
Here's how:
Make the chocolate crust:
Preheat the oven to 375 degrees.
In a medium glass bowl, combine the chocolate and butter and cook for 20 second intervals, stirring in between, until the chocolate is melted.
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| Chocolate melted |
Stir in the crumbs and mix until incorporated.
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| Ground crumbs. I use the food processor to do this. |
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| Crumbs mixed into the melted chocolate |
Press the mixture into a 9 inch spring form pan, going up the sides 1 1/2 inch. Make sure the crust is even and there are no holes.
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| A spring form pan |
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| Crust into the pan |
Place the crust into the oven and cook for 10 minutes.
Make the Peanut Butter Filling:
Combine the cream cheese, peanut butter, sugar and vanilla in a mixer bowl.
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| Everything into the mixing bowl |
Mix until fully incorporated.
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| Fully mixed |
In another bowl, whip the heavy cream until firm.
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| Cream |
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| Cream into the bowl |
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| Cream all whipped |
Add 1/3 of the cream to the peanut butter mixture and fold in.
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| Folding in the 1/3 of cream |
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| Fully incorporated |
Add the remaining 2/3 of cream and fold it in.
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| Ready to fold in the last 2/3 of the cream |
Pour the mixture on top of the crust and smooth.
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| Filling in the crust |
Lightly bang the pan on the counter to remove air bubbles.
Cover with 1/2 cup of the peanuts.
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| Ready for the fridge |
Refrigerate for 3 hours, until set.
Make the Chocolate Topping:
In a medium glass bowl, combine the chocolate and heavy cream.
Microwave in 20 second intervals, stirring in between, until melted and smooth.
Let the chocolate sit on the counter to cool, until barely warm, stirring occasionally.
Spread the chocolate over top of the peanut butter filling and refrigerate until firm, about 15 minutes.
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| Ready for the fridge |
Sprinkle the remaining nuts around the edge of the pie.
Use a knife to loosen the crust from the pan. Release the spring form pan and remove.
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| Ready to eat |
Cut and serve.
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