Every once in a while you need a really decadent dessert, one of those that you spend a few hours in the kitchen making. I don’t typically spend hours making one dish but this Chocolate Peanut Butter Pie is worth it.
Kate blogs about her trails and errors in the kitchen, trying lots of new recipes. I spent a good 15 minutes looking through her recipes to find what I wanted to make for this months Secret Recipe Club. I went back and forth between something savory and a dessert. Pretty much the only time I bake is for Secret Recipe Club!
We brought this to a 2nd Birthday Party and it went over VERY well, I think there was only one piece left. This pie is pretty rich but oh so worth it. Even the very long recipe still makes it worth it.
Chocolate Peanut Butter Pie
Prep Time: 45 Minutes
Cook Time: 15 Minutes
Keywords: dessert
6031445Ingredients
- 9 whole graham crackers
- 1/3 cup unsalted butter, melted
- 6 tablespoons sugar, divided
- 1 1/2 cups semisweet chocolate chips
- 3 cups heavy cream
- 2 tablespoons corn syrup
- 2 teaspoons vanilla extract
- 1 1/2 cups peanut butter chips
- 2 tablespoons creamy peanut butter
- 3 tbsp honey roasted peanuts for garnish
Instructions
Preheat oven to 350F.
Crush graham crackers (I used my Vitamix too crush the graham crackers) and mix with butter and 3 tablespoons sugar. Press mixture in the bottom and sides of a 10 inch pie pan. Bake until the crust is lightly browned, about 15 minutes.
While the crust is baking, make the chocolate layer. microwave the chocolate chips, 1 cup heavy cream, corn syrup, and 1 teaspoon vanilla extract in a microwave safe bowl. Microwave for 30 second intervals, stirring after each, until the chocolate is soft and the mixture is combined. spread mixture over the bottom of the cooked crust and freeze for 20 minutes.
While the crust is freezing, make the peanut butter layer. Microwave the peanut butter chips and 1 cup heavy cream in a microwave safe bowl in 15 second intervals, stirring after each, until the chips are soft and the mixture is combined. Whisk in peanut butter and 1 teaspoon vanilla extract. let cool.
Beat remaining cream (1 1/2 cups) and 3 tbsp sugar until thick and soft peaks just begin to form. Fold almost all of the mixture, leaving about 1/2 cup to garnish the finished pie, into the peanut butter mixture in three additions until smooth. spoon over the chocolate layer.
Freeze the pie for 20 minutes.
Garnish with the remaining whipped cream and honey roasted peanuts. Chill 2-3 hours or overnight. Take out right before you are ready to serve.
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