If you were to ask my kids, this Peanut Butter Pie would be their favorite. It is understandable why. The crunchy gluten free chocolate cookie crust, the rich and creamy peanut butter filling isn’t overly sweet and it is dotted with pieces of peanuts for a little crunch. Then it is topped with a rich chocolate ganache and garnished with crushed peanuts which adds a touch of salt. Oh how I love a little salt with my desserts! Did I mention how easy it is to make? It is! You don’t even need to bake it!
The Easy Peasy Crust
Kinnikinnick now sells gluten free chocolate cookie crumbs which makes this crust the.easiest.crust.EVER! Well, maybe that’s an exaggeration. A ready-made crust would be easier, but I like to be able to control the ingredients in my crust, so let’s just say that this crust is easy peasy to make;-)
Here’s what to do… Either use the store bought cookie crumbs or crush chocolate cookies into crumbs. Kinnikinnick chocolate K-Kritters also work great for this recipe. Combine the cookie crumbs and sugar in a small bowl. Gradually mix in the melted butter until the mixture holds when you press it against the side of a bowl. You may not need all of the butter. Press the mixture into the bottom and sides of a pie plate and pop it in the fridge. That’s it!
The Creamy Dreamy Filling
After years and years of making versions of this pie, I have simplified the process. This is very evident with the filling! Similar recipes require using two bowls, making the whipped cream in a separate bowl then combining it with the peanut butter mixture. No need to dirty another bowl here! Just start by using a hand mixer to blend the cream cheese, peanut butter and powdered sugar together. Once it is combined well, gradually add the heavy cream a little at a time to prevent splashing and the ingredients separating. Once the cream is incorporated, crank the mixer up to high speed and let it whip!
Super Easy Ganache
The word “ganache” sounds so fancy, but it is just a sauce, filling or topping made with chocolate and cream. There’s nothing to it! I heat the chocolate chips and cream together in the microwave. It only takes about 30-60 seconds and some stirring to get it all mixed well. The chocolate becomes so shiny and beautiful. It pours easily onto the top of the peanut butter pie filling. Garnish with a sprinkle of chopped roasted salted peanuts, let it chill through in the fridge and you have yourself a fantastic dessert!
More Pies & Ah-Mazing Chocolate-Peanut Butter Combos
Creamy Vegan Pumpkin Pie, Cherry Cream Pie, Lime in the Coconut Pie, Ginger Apple Pie, College Dorm Cookies, Peanut Butter, Banana, Chocolate Chip Cupcakes, Chocolate Peanut Butter Caramel Cake
Ingredients
For the Crust:
- 1 ½ cups chocolate cookie crumbs - I use Kinnikinnick gluten free
- ⅓ cup sugar
- ⅓ cup melted butter
For the Filling:
- 1 8oz container cream cheese
- 1 cup chunky peanut butter
- ⅔ cup powdered sugar
- 1 cup heavy cream
Topping
- 1 cup dark or semi-sweet chocolate chips
- ½ cup heavy cream
- ¼ cup roasted & salted peanuts - roughly chopped
Instructions
- In a small bowl, combine cookie crumbs and sugar. Gradually mix in the melted butter until the mixture resembles damp sand and sticks to the side of the bowl when pressed with a spoon. You may not need all of the butter.
- Press the mixture into the bottom and up the sides of a standard 9 inch pie plate. Store in the fridge until the filling is ready.
- Spoon the peanut butter mixture into the prepared chilled crust and return to the fridge until the topping is ready.
- In a small microwave safe bowl, combine the chocolate chips and heavy cream. Heat for 30 seconds, then in 10 second intervals (no more than a total of 60 seconds). When some of the chocolate chips become soft and begin to melt, remove from the microwave and stir gently until the cream and chocolate combine completely. This may take a minute or two of stirring. *If you overheat the chocolate and it becomes stiff or you notice hard chunks, there isn’t any saving it. Just start with a new batch and try again:-)
- Pour the chocolate ganache evenly on top of the peanut butter filling and garnish with a sprinkle of chopped peanuts. Return the pie to the fridge to chill through until ready to eat! The pie can be made a day ahead if desired.
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