Peanut Butter Chocolate Cream Pie
Peanut butter and chocolate are a match made in heaven. And now, they’re the pairing that makes an absolutely perfect peanut butter chocolate cream pie.
While at first glance, this might look like a traditional chocolate cream pie, it has a sweet secret: the chocolate is bookended by peanut butter both above and below. Hidden under the layer of rich, homemade chocolate pudding filling, there’s a thick layer of Peanut Butter & Co. White Chocolatey Wonderful ganache. But that’s not all: on top of the filling, the whipped cream is fortified with a healthy serving of Peanut Butter & Co. White Chocolatey Wonderful, too. The contrast of peanut butter and chocolate layers not only makes for a lovely-looking pie to slice into, but for a truly memorable dessert experience.
This pie is like the love child of a classic chocolate cream pie and a peanut butter cup, and once you try it this way, you may never go back!
- Yield:8 servings
- Prep Time:30 minutes
- Cook Time:3 hours and 30 minutes (including cooling)
- Total Time:4 hours
For the Crust:
1 1/2 cups crushed vanilla wafers
2 tbsp unsalted butter
1/4 tsp salt
For the Peanut Butter Ganache:
1/2 cup heavy cream
For the Chocolate Pudding:
2 large eggs
1 cup sugar
1 tbsp cornstarch
1/2 cup unsweetened cocoa powder
2 cups whole milk
3 tbsp butter
1 tsp vanilla extract
1 cup heavy whipping cream
Chopped chocolate or cocoa powder (optional)
Make the crust. In a large bowl, combine the cookie crumbs, butter, and salt. Stir to combine. Once combined, press the mixture into a greased 9-inch pie plate, pressing into the bottom and sides of the plate. Let the crust sit for several minutes to cool to room temperature.
Make the ganache. Place the Peanut Butter & Co. White Chocolatey Wonderful in a heatproof bowl. In a saucepan, heat the cream on low until it comes to a simmer. Once it does, remove from heat and pour over the peanut butter. Mix to combine; it will start out seeming like a very separate mixture, but the cream and peanut butter will combine to form a creamy, thick substance. Once fully mixed, pour the ganache into the bottom of the pie shell. Gently spread to ensure it lays in an even layer, but take care not to tear up the delicate cookie crust.
Let the pie with ganache in the bottom chill for an hour in the refrigerator–you want the ganache to be quite firm before the next step.
Make the pudding. In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently. Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter and vanilla extract. Cool slightly.
Remove the pie shell from the refrigerator, and pour the pudding on top, filling the shell but taking care not to overfill it.
Place the pie back in the refrigerator, for 2-3 hours, or until the pudding is completely set.
Make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream until soft peaks form. Pause the mixer, and add the Peanut Butter & Co. White Chocolatey Wonderful. Continue mixing until the cream forms firm peaks.
Spread the whipped cream on top of the pie, and then garnish with chopped chocolate or a dusting of cocoa powder.