Chocolate Peanut Butter Pie
This pie has three creamy, delicious layers. Plus, it's naturally gluten-free!
Foto: RecipeGirlIngredients
- 1¼ cups dry-roasted, salted peanuts
- ½ cup granulated white sugar
- 1 pinch ground cloves
- 4 tablespoons (½ stick) unsalted butter, (melted)
- 6 ounces bittersweet chocolate
- ¼ cup heavy whipping cream
- 1½ cups milk
- 2 large eggs
- 1 cup powdered sugar
- 2 tablespoons cornstarch
- 1 pinch salt
- 4 ounces cream cheese, (cut into pieces)
- ½ cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 2 ounces bittersweet chocolate
- 1¼ cups heavy whipping cream, (chilled)
- 1 tablespoon powdered sugar
Steps
Preheat the oven to 350°F.
Pulse the peanuts, granulated sugar and cloves in a food processor until the mixture resembles coarse sand. Pulse in the butter. Press the nut mixture evenly into the bottom of a 10-inch springform pan and bake until set, about 15 minutes. Set aside to cool slightly.
In a glass bowl, melt the chocolate with the cream in a microwave, stirring every 30 seconds, until smooth, and then spread the chocolate over the crust. Freeze the crust while making the filling.
Whisk the milk, eggs, powdered sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until just beginning to boil. Reduce heat slightly and continue to cook until the consistency of mayonnaise, about 2 minutes more.
Transfer to a bowl. Whisk in the cream cheese, peanut butter, and vanilla. Spread evenly over the chocolate and refrigerate until cold or overnight.
Melt the chocolate in a glass bowl in a microwave, stirring every 30 seconds, until smooth; cool slightly.
Use an electric mixer to whip the cream with the powdered sugar until it holds slightly stiff peaks. Stir a large spoonful of the cream into the chocolate and then fold all the chocolate into the cream.
Remove the pie from the pan. Spread the cream topping onto the pie with an offset spatula. Refrigerate at least 30 minutes before serving.
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