Peanut Butter Pie with Cookie Crust
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 4 hrs freezing |
| Source | Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito |
| Yield / serves | 9-inch pie |
| Rating | Yummy! |
Ingredients
Cookie Crust
- 30 (~6 oz) chocolate wafer cookies
- 1 T sugar
- 6 T unsalted butter, melted
Filling
- 1/2 c (3 oz) semisweet chocolate chips
- 1/2 t light corn syrup
- 8 oz cream cheese, at room temperature
- 1 c creamy peanut butter
- 2 T pure vanilla extract
- 3/4 c firmly packed dark brown sugar
- 1 1/2 c heavy cream
Easy Hot Fudge Sauce
- 6 oz milk chocolate, finely chopped
- 6 oz dark chocolate (64% cacao), finely chopped
- 1 c heavy cream
- 1/4 c light corn syrup
Preparation
Make the Cookie Crust
In a food processor, grind the cookies to a very fine powder. You should have about 1 1/2 cups. Put the crumbs in a bowl and stir in the sugar.
Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust.
Put the crust in the refrigerator while you make the filling.
Make the Filling with Chocolate Bottom
Melt the chocolate chips in a microwave oven or in a double boiler. Add the corn syrup and stir to combine. Use a spatula to spread the chocolate in a thin layer on the bottom of the chilled pie crust. Put the crust back in the refrigerator while you make the peanut butter filling.
Put the cream cheese, peanut butter, vanilla, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well combined and completely smooth. Set aside.
In a clean bowl, use the mixer fitted with the whisk attachment to whip the cream until soft peaks form. Remove the bowl from the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the mixture is uniform in color.
Pour the mixture into the prepared crust and freeze for at least 4 hours. Once the pie is frozen, you can cover it with aluminum foil and freeze for up to 3 days.
Make the Hot Fudge Sauce
Place both chocolates in a medium heatproof bowl and set aside.
In a small saucepan, bring the cream to a simmer over medium heat. Add the corn syrup and stir to combine. Remove from the heat and pour over the chocolates. Let the mixture sit for 2 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth. The hot fudge sauce, cooled to room temperature and covered tightly, will keep for 3 days in the refrigerator. Rewarm the sauce in a microwave oven on medium heat for 30 seconds, stir, and repeat until the sauce is warm; or reheat it in a small saucepan over low heat.
Place a frozen piece of pie on a large serving plate and spoon 3 heaping tablespoons of the warm sauce directly over the top of the pie. Eat and enjoy immediately.
