The OMG Chocolate Peanut Butter Pie

by Tanji on July 24, 2011 and posted in Recipes

Ingredients

Chocolate Crust

1 1/2 cup of chocolate wafers
1/2 c peanuts (unsalted)
6 T butter

Filling

8 large egg yolks
12 Tbsp sugar divided
3/4 c whole milk
3/4 c half and half cream
1 T Madagascar Bourbon Pour Vanilla Bean Paste
3/4 c unsalted butter at room temperature
1 c + 2 T creamy peanut butter (I use a natural product not one of popular brands
1 T Powdered Sugar
1/2 t salt
pinch of sea salt

Topping

9 oz dark bittersweet chocolate (at least 62% cacao)
1 1/2 c heavy cream

Chocolate, dark chocolate, is my passion. I’m constantly in search of the perfect chocolate dessert…one that isn’t too sweet but that’s loaded with rich, dark chocolate. In the new issue of Bon Appetite a recipe for a peanut butter pie caught my attention. Hmmm, could it be similar to the delicious flavors of a Reeses Peanut Butter Cup? I changed up a few of the ingredients and topped mine with a dark chocolate ganache. Served ice-cold this pie is quite delicious. A little goes a long way as it’s very rich.

Chocolate Crust:

Put the chocolate wafers and peanuts in a food processor and pulse until they resemble course crumbs. Pour into a bowl and add the melted butter. Mix and mold into a buttered 9 inch pie pan. Place in a preheated 325 degree oven for ten minutes. Remove and let cool.

Filling:

Mix the egg yolks and 6T of sugar at high speed until ribbons form. If you have a stand mixer this process will be much easier. In a large saucepan combine the milk, half and half and 6T of sugar and the vanilla – stir till boiling. While your mixer is on, gradually add the hot milk mixture to the egg yolk mixture. When combined scrape the mixture back into the pan and clean the bowl. Whisk mixture constantly and bring to a boil over medium heat. Remove from heat and whisk for about a minute. Pour custard back into mixing bowl and beat on high speed until mixture cools. Mix in butter one tablespoon at a time. Add peanut butter, powdered sugar and salt. Mix until blended. I always taste at this point checking for saltiness, enough peanut butter flavor, etc. Next, pour into the cooled pie crust. Sprinkle sea salt on top of filling. Refrigerate for about two hours before adding ganache icing.

*A note about the vanilla. This is a fabulous product I discovered while working with Royal Chef Darren McGrady (Princess Di’s chef). It is a thick liquid almost gel-like and is chockfull of vanilla bean seeds.

Topping:

Chop chocolate into small pieces. Heat cream until almost boiling…watch for bubbles around the edges. Pour the cream over the chocolate and let set a few minutes. Then, stir until combined. Let cool but stir occasionally. Pour over the top of the pie and refrigerate a couple of more hours before serving. You can also sprinkle salted crushed peanuts on top if you like.

21 Responses to The OMG Chocolate Peanut Butter Pie

Christine says: July 29, 2011 at 2:39 pm

Where can I buy the Vanilla Bean paste and which Peanut Butter did you use?
Thank you,
Christine

Tanji says: July 29, 2011 at 3:09 pm

I bought both at Central Market. The bulk section is where I found the peanut butter. ‘Creamy Organic Peanut Butter’ on the bin.

janette says: July 29, 2011 at 2:40 pm

What is the measurement for the cream for topping please? I am making this for our church and know it will be a hit. Thank you

Tanji says: July 29, 2011 at 3:18 pm

That should read one & a half cups of heavy cream. Thank you for catching that.:)

GinaE says: July 29, 2011 at 4:23 pm

I am always on the look out for a recipe I can convert to sugar free or as low sugar as possible. This recipe looks to be one I can easily change it using sugar free chocolate cookies, sugar free chocolate and low sugar peanut butter. Thanks!

Liz Shumpes says: July 29, 2011 at 4:30 pm

Whaaaat???? And I wasn’t invited for a tasting?

Jay says: July 30, 2011 at 8:38 pm

Looks like a lot of work. You should make it and sell it. I’d buy one, maybe more.

Bill says: August 1, 2011 at 5:50 am

I live in Central California. What would be the equivalent to the Central Market?

Tanji says: August 1, 2011 at 12:46 pm

Whole Foods will have comparable peanut butter. World Market may have the vanilla if Whole Foods doesn’t.

Donna says: August 14, 2011 at 5:17 pm

Is it 3/4 CUP measurements on the filling for milk and cream?

Tanji says: August 14, 2011 at 5:21 pm

Yes…3/4 cup of each

Margie Baumbach says: September 4, 2011 at 4:25 pm

I love finding new recipes and my oldest daughter will love this one. I’m 67 and enjoy baking special desserts for birthdays. Thanks for sharing.

Tanji says: September 4, 2011 at 7:55 pm

My only son is an incredibly picky eater, but Reeses was one of his favorite treats. He LOVES this pie. In fact, he told me this is all he wants for his next bday!!

Sue says: October 16, 2011 at 1:49 am

I truly miss baking since I found out I am allergic to gluten. Do you have any suggestions for converting wheat flour to GF recipes? Also allergic to white potato flour. Your recipes are fabulous and I would really love to make some for my family. Thank You!

Tanji says: October 18, 2011 at 10:44 pm

Hi Sue:
Thanks for the feedback. I found these links??? You might try googling the topic as well.
http://www.vegiac.com/forums/recipe-conversion/885-tips-converting-recipes-gluten-free.html
http://www.giftsofnature.net/Conversion-Tips.asp
Good luck!!!

Frankie Williamson says: October 18, 2011 at 10:20 pm

Tanji, I am still confused with the amount of heavy cream. Is it 1/2 cup or 1 1/2 cup?

Frankie Williamson

Tanji says: October 18, 2011 at 10:40 pm

One and one half cups for the chocolate ganache.

Michele says: November 8, 2011 at 3:26 am

Is there a substitute for the vanilla bean paste? Can you use regular vanilla?

Thanks!

Tanji says: November 8, 2011 at 3:42 am

You can use regular vanilla…it’s not quite as ‘rich’ but will still be good.

Heather says: May 2, 2012 at 3:24 am

I have made this pie twice now, and I can say that it is unequivocally the best peanut butter dessert I’ve ever had. I love that it is rich and dense but not sickeningly sweet like pies tend to be. Delish.