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Double-Chocolate Peanut Butter Pie |
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| Ingredients: |
1 Oreo Chocolate Pie Crust
8 ounces cream cheese, softened (1 cup)
Cool Whip
1 cup chunky peanut butter
1/2 cup sugar
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2 teaspoons pure vanilla extract
1 cup well-chilled heavy cream
3/4 cup salted roasted peanuts, chopped
Kosher salt
4 ounces semisweet chocolate, chopped (1/2 cup)
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| Procedures: |
1. In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended.
Fold one-third of the Cool Whip into the peanut butter mixture to loosen it, then fold in the remaining Cool Whip and 1/2 cup of the chopped peanuts.
Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
2. In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot.
Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
3. Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes.
Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie.
Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.
The chocolate sauce can be served warm, with extra nuts, on the side.
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| Notes: |
2021-11-15: Made for Sal’s birthday party on the 19th. Alternate topping method: warm chocolate chips & cream. Serve in separate dish to spoon over pie & extra chopped nuts in an another dish.
2021-03-13: Made for SKDL and Pi Day.
2020-11-27: Prepared for Sal‘s birthday dinner. Chocolate bits were sprinkled around the outer pie edge and not melted with the cream.
2018-09-08: Made at Leo’s request for his birthday, it had an Oreo chocolate crust, but the chocolate was omitted.
2014-11-14: Added to our cookbook and planned for Sal's birthday.
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12/21/2021
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