Hi everyone! My name is Eva, and I blog over at Eva Bakes. I want to thank Liz for allowing me guest post on her blog today.
I’m willing to bet that most of you reading this are peanut butter fans. Am I right? How about chocolate peanut butter? That’s supposed to be the ultimate peanut butter combination, as I hear. Well, I am one of those very strange birds that doesn’t like peanut butter. This has nothing to do with allergies. I just don’t like the taste or texture of peanut butter. That’s OK – more for you.
Since my husband is a peanut butter fanatic, I wanted to make this pie for him. He was gone on a business trip for a few days, and my 4-year and I decided to surprise him with this pie. The pie was actually easier than I imagined to put together and didn’t take as much time as I originally thought. When my husband returned from his trip, he was excited to find this pie in the refrigerator and asked when he would be able to eat a slice.
Chocolate peanut butter pie
- 1 cup graham cracker or vanilla wafer crumbs (you can use chocolate sandwich cookies too)
- 2 Tablespoons granulated sugar
- 3 Tablespoons unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 3/4 cup light corn syrup
- 1/2 cup heavy cream
- 1/2 cup smooth peanut butter (do not use natural or homemade)
- 1 teaspoon vanilla extract
- 3 eggs
- 8 ounces dark chocolate, chopped finely
- 1 cup heavy cream
Make the crust: Process the crumbs in a food processor or high-powered blender. If you don’t have either of these, you can put the cookies in a zip-top bag and crush them with a rolling pin or other cylinder-like object (like a bottle of wine). Transfer to a medium bowl and add the sugar. Mix well. Then add the melted butter and mix until the crumbs resemble wet sand. Transfer the crumbs to a 9-inch pie pan and press the crumbs on the bottom of the pan and up the sides. Set aside.
Preheat your oven to 350 degrees F.
Make the filling: In a large bowl, mix together the brown sugar, corn syrup, cream, peanut butter and vanilla until smooth and free of lumps. Add the eggs until well incorporated and pour the batter into the prepared crust.
Bake in your preheated oven for 40-45 minutes or until the edges are puffy and the center is soft (it may appear underbaked, which is OK).
Allow the pie to cool while you prepare the ganache.
Make the ganache: Placed the chopped chocolate in a medium sized bowl. Microwave (or heat in a saucepan) the heavy cream until very hot. Pour over the chopped chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate together until smooth. Pour this over the pie. If desired, garnish with chopped peanuts. Allow the pie to cool and the ganache to set completely. You can also serve with dollops of whipped cream.
Any leftover pie should be stored in the refrigerator and will keep for several days.
Yield: One 9-inch pie, about 8-10 servings
Source: Slightly adapted from Alisa Huntsman, via Food & Wine: Best of the Best; pages 105-106