Peanut Butter Chocolate Pie

September 14, 2016

Hello everyone! So no secret here, but I LOVE to bake. A good friend of mine tagged me in something on Facebook and I just had to make it! Of course, I put my own twist on it.

This pie, as my friend likes to say, is "di-a-bee-tus"! It's layer after layer of peanut buttery chocolate goodness! My peanut butter lovers out there...this one's for you.

Lately I've been on a health kick and I've been eating pretty well for the most part. This is my indulgence. I only sneak small slices, the smaller the slice the healthier it is for you right? At least that's what I tell myself. So let's talk pie!

Here's what you'll need:

Tools:

springform pan and olive oil spray

food processor

Kitchen Aid with metal mixing bowl and whisk *You can use a handheld mixer, it's just a little more elbow grease!

rubber spatula

piping bag and tips

Ingredients:

Crust:

80 Nilla Wafers
⅓ cup melted butter
¼ cup sugar

**You can substitute graham cracker crumbs for Nilla Wafers and it's just as good!

Chocolate Ganache:

¼ cup milk chocolate chips
¼ cup white chocolate chips
½ cup heavy cream

Peanut Butter Cup Layer:

18 peanut butter cups

Peanut Butter Filling:

2 Tbsp sugar
1 cup cold heavy cream
1 cups creamy peanut butter
8oz cream cheese at room temperature
½ cup sugar

Chocolate Drizzle:

½ cup milk chocolate chips (or any chocolate you prefer, I love white chocolate!)

Chocolate Whipped Cream:

2 Tbsp sugar
1 cup heavy cream
2 Tbsp unsweetened cocoa powder
½ cup powdered sugar
½ tsp vanilla extract

Instructions:

Preheat your oven to 350 degreesº F.
In your food processor, blend the Nilla Wafers. Make sure there are fine crumbs and no big chunks. Transfer Nilla Wafer crumbs into a bowl and add melted butter and sugar. Mix until well combined.
Spray your springform pan with non-stick spray. Press crust mixture into the bottom of the pan. Make sure to have an even crust all the way around. Bake for 10-15 minutes.
While the pie crust is baking, place metal mixing bowl along with metal whisk in the freezer for 15 minutes. *If you don't have a stand mixer, just put any bowl you have in the freezer along with the metal attachments for your hand mixer.
In a microwave safe bowl combined milk chocolate and white chocolate chips. Add heavy cream and microwave for 30 seconds. Stir mixture and continue microwaving in 30 second intervals until all the chocolate is melted. Make sure you DON'T burn the chocolate! It took me about a minute and a half total.
Pour chocolate ganache on top of the pie crust. Refrigerate for about 10 minutes to let the chocolate set.
While you are waiting for that, combined the 2 Tbsp sugar and 1 cup heavy cream in your frozen metal bowl with the whisk attachment. Beat together on medium until soft peaks form.
Beat in peanut butter, once that is combined add cream cheese and sugar until fully combined.
Take your pie crust out of the refrigerator and place peanut butter cups on top of the ganache layer. The peanut butter cups should cover the entire bottom of the pie. Top with your peanut butter filling and make sure to smooth it out to the edges.
Melt the milk chocolate in the microwave and using a spoon, drizzle over the peanut butter layer.
Let your pie firm up overnight, if you don't have overnight 5 hours will do.
Once your pie is firm, freeze your metal bowl and whisk for another 15 minutes.
Beat together sugar and heavy cream until soft peaks form. Then whisk in cocoa powder and powdered sugar until well combined. Put whipped cream in a piping bag (ziplock bags work well for this too) and with a decorative tip, pipe whipped cream all over the top of your pie.