Okay, so I’ve been on a dark chocolate and sea salt kick lately. No joke, I’ve made these Mandarin Oranges dipped in Chocolate by Deliciously Yum the past three nights in a row. I cannot. CANNOT get enough!
I also adore this recipe for Peanut Butter Pie from One Ordinary Day. It’s rich and light at the same time, fluffy and crunchy and, above all, in-your-face-Peanut-Buttery! This is what I crave when I crave dessert. I have dreams about the texture of it. The smell of it. The way it looks in the dish, all stiff peaks, just waiting for me to stick my fork in it. Needless to say, I only make it once in a while, because otherwise I need to eat it ALL. It’s been a hit at every (nut-allergy-free) party I’ve brought it to. I can’t order peanut butter pie at restaurants anymore because mine is better. Sorry not sorry!
So I’ve decided to combine them.
This is a decision I regard as both extremely ingenious and monumentally stupid. My pants are going to get so tight.
The first thing we need to do is make the peanut butter filling for the pie. This I do practically unchanged from the original recipe, with the exception of cutting down the sugar. Mix the cream cheese and sugar until smooth. I use light cream cheese for this recipe usually. I tend not to use too many ‘low fat’ or ‘low sugar’ ingredients, as I find whatever has been added to make up for the flavour is usually worse than what’s been taken out of it. But in this case, it’ll do just fine.
Then add the peanut butter and vanilla. The texture will become very crumbly. Perfect for stealing a pinch or two.
Next, fold in the Cool Whip or whatever you choose for your whipped topping until everything is thoroughly mixed. Hand the beaters over to whoever has been standing at the door to your kitchen, longingly looking at whatever you’re making. Or hoard them like a cave troll and eat them yourself, you will get no judgment from me!
You want to leave at least a ¼ inch at the top in order to have space for the ganache! There will probably be some filling left over, depending on the size of your crust (these pre-made ones are tiny, so I always have some leftover!). I find this recipe will make 2 pre-made crust pies. Don’t worry! You don’t have to eat them both at the same time, they freeze very well! Or you could just eat it with a spoon. Accidents happen.
I like to use an Oreo pie crust, I find this works and tastes the best. Either homemade, or from the store. While regular pie crusts have been an issue allergen wise (because putting potato starch in pre-made pie crusts is a thing, apparently), the chocolate cookie pie crusts have been fine. If you’re feeling ambitious, you can absolutely make your own!
Now to make our ganache, the bitter dark chocolate, melted and covered in hot cream. A whole bar of Baker’s dark chocolate will do. Just dump it in the pot and heat it slowly at a low heat, stirring occasionally until melted.
If you are afraid of burning the chocolate, a double boiler will also work. You just want the chocolate to be melted. Once that’s done, take your cream and add it to the pot, stirring or whisking until it is completely smooth.
Spoon the ganache over your peanut butter mixture and spread it out, making sure it’s all covered, reaching all the way to the sides. Sprinkle the top with sea salt.
Now the hard part: it must go in the fridge. For 4 whole hours.
Totally worth it. Now you can cut it and serve!
Ugh just look at it. The layers. Each delicious.
- Peanut Butter Pie:
- 1 Chocolate Cookie Crust (OR 2 pre-made Oreo or graham cracker crusts)
- 8 oz . (1 pkg.) light cream cheese
- 1 cup peanut butter
- 1/3 cup granulated sugar
- 1 tsp vanilla
- 8 oz . Cool Whip or other brand whipped topping
- Chocolate and Sea Salt Ganache:
- 8 oz . block Baker’s Dark Chocolate
- 5 tbsp heavy cream
- 1 tsp sea salt
In a mixing bowl, beat cream cheese and sugar until smooth.
Add peanut butter and vanilla and mix until crumbly.
Fold in Cool Whip until smooth and uniform.
Spoon into pie crusts, leaving at least a ¼ inch at the top.
In a pot or double boiler on the stove, melt chocolate at a low temperature until smooth.
Add cream and stir or whisk until smooth.
Spoon ganache into your pie crusts on top of the peanut butter mixture, smoothing it out and covering the entire surface. Sprinkle the sea salt over top.
Refrigerate for 4 hours.
Serve with whipped cream and enjoy!
This recipe has been featured on the Tickle My Tastebuds Link Party hosted by A Peek Into My Paradise