Peanut Butter and Chocolate Pie
Use graham crackers, Oreos or chocolate wafers for the crust. From Good Morning America.
Total Steps
4
Ingredients
8
Tools Needed
5
Ingredients
- 6.0 ounce semi-sweet chocolate, chopped
- 2.75 cup heavy cream
- 2.0 tablespoons chopped peanuts
- 2.0 tablespoons milk
- 0.75 cup powdered sugar
- 0.25 pound cream cheese
- 1.0625 cup peanut butter
- 2.0 cups crushed chocolate cookies
Instructions
Step 1
<a href="/technique/H3S4YV46/preheat-oven">Preheat oven</a> to 350 degrees F. In a <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl, combine the cookie crust with 1 tablespoon of the peanut butter. Combine the mixture thoroughly and <a href="/technique/4NXSJQ3D/press">press</a> into a 9-inch springform pan. <a href="/technique/RNT367Z2/bake">Bake</a> the crust for 8-10 minutes.
Step 2
In an electric mixer with a <a href="/technique/TCTHBPYH/whip">whip</a> attachment, <a href="/technique/TCTHBPYH/whip">whip</a> the <a href="/technique/R3P5MM3Z/cream">cream</a> cheese and sugar until smooth. Add the remaining 1 cup peanut butter, milk and nuts and <a href="/technique/TCTHBPYH/whip">whip</a> for 1 minute. <a href="/technique/B52FHCF2/turn">Turn</a> the peanut butter mixture into a <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl. <a href="/technique/TCTHBPYH/whip">Whip</a> 2 cups of the heavy <a href="/technique/R3P5MM3Z/cream">cream</a> and <a href="/technique/8M4FMXQ6/fold">fold</a> into the peanut butter mixture. Pour the filling into the prepared crust and <a href="/technique/ZSSVQ6FG/refrigerate">refrigerate</a> for 2 hours or until the pie is set.
Step 3
In a sauce pan, over medium <a href="/technique/XZFHRHHF/heat">heat</a>, <a href="/technique/64W3NS5R/melt">melt</a> the chocolate with the remaining <a href="/technique/R3P5MM3Z/cream">cream</a>, <a href="/technique/DRM2WPZ4/stirring">stirring</a> constantly, until the chocolate is completely <a href="/technique/64W3NS5R/melted">melted.</a> Remove from the <a href="/technique/XZFHRHHF/heat">heat</a> and <a href="/technique/GZFHJC5K/cool">cool</a> for 2 minutes, <a href="/technique/DRM2WPZ4/stirring">stirring</a> constantly.
Step 4
Remove the pie from the springform pan and place on a wire rack over a <a href="/technique/RNT367Z2/baking">baking</a> sheet lined with parchment paper. Pour the chocolate <a href="/technique/R34ZSY3M/topping">topping</a> over the pie, covering the <a href="/technique/R34ZSY3M/top">top</a> and sides completely. <a href="/technique/ZSSVQ6FG/refrigerate">Refrigerate</a> the pie for 2 hours or until the chocolate <a href="/technique/6BTCX64M/coating">coating</a> is set.