Chocolate Peanut Butter Pie

While on Brown Eyed Baker for the Orange Cookie recipe, I saw the recipe for Frozen Chocolate-Peanut Butter Pie and figured that’d make a fabulous dessert for Christmas dinner.

I didn’t have any of the gluten-free “Oreos” from Kinnikinnick, and holiday circumstances kept me from getting to Whole Foods to get some, so I made my own chocolate cookie crust with some gluten-free graham crackers I had, and a package of gluten-free animal crackers I was able to find, along with some cocoa powder.

I didn’t feel like making a piping bag for the chocolate and peanut butter drizzles, so I melted the chocolate and peanute butter together and spread it on top with a spatula instead.

The filling turned out extremely peanut butter-y, whereas the chocolate from the crust and topping was a little lacking in comparison.  If I did this again, I’d probably try adding some chocolate to the filling to make this a little more chocolate-peanut butter.

Chocolate Cookie Pie Crust

  • 1¾ cups chocolate cookie crumbs (about 20 Oreos)
  • 3 tablespoons dark brown sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt

Heat the oven to 350ºF.  Combine the ingredients in a food processor and pulse until the cookies are chopped up into a coarse-grained cookie crust mixture.

Press the mix into a buttered springform pan bottom, using a flat-bottomed glass to press smooth.  Bake for 8-10 minutes until set.

When baking a cookie crust in a springform pan, I find that some butter usually melts and runs out, so you might want to put a pan or aluminum foil on a rack underneath the pan in the oven.

Set the springform pan on a cooling rack to cool.

Peanut Butter Filling

  • 8 oz. cream cheese (1 package), at room temperature
  • 1 cup powdered sugar
  • 1+ tsp kosher salt
  • 1½ cups creamy peanut butter
  • 1+ Tbs vanilla extract
  • 2 cups heavy cream

Beat the cream cheese, sugar and salt together, then mix in the peanut butter and vanilla.  In another bowl, whip the cream into soft peaks.  Mix 1/3 of the whipped cream into the peanut butter mixture to soften it, then gently fold the rest of the whipped cream in.

Fill the springform pan with the filling, and freeze for at least 2 hours to set.

Chocolate Peanut Butter Topping

  • 1 ounce semisweet chocolate, finely chopped
  • 2 tablespoons peanut butter

Melt the chocolate and peanut butter together in a small saucepan over low heat until melted and smooth.  Pour the topping over the frozen pie and spread with a spatula.

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