Chocolate Pie

Chocolate Peanut Butter Pie

 
When people agree
with me
I always feel that I must
be wrong.
— Oscar Wilde
 

Welcome back to A Common Kitchen this week everyone!

I am so excited to be sharing this recipe for my Chocolate Peanut Butter Pie! My favorite candy growing up was Reeses Peanut Butter Cups. There was something so satisfying about that sweet and salty peanut butter enrobed in soft milk chocolate. Nowadays, I don’t really like Reeses Peanut Butter Cups. To be honest, the peanut butter is dry and crumbly and the chocolate tastes stale (am I the only one who thinks this?). I much prefer a peanut butter cup with salty and silky smooth peanut butter and tempered dark chocolate, like the ones from Trader Joe’s.

Since I love the combination of peanut butter and dark chocolate, I decided to create a pie inspired by these flavors! I knew I wanted a perfectly sweet, dense, and slightly salty filling. I decided to use the filling from my Classic French Silk Pie (recipe coming soon!) and just add dark chocolate to one batch and peanut butter to the other. And you guys. This pie filling is THE BEST!

The dark chocolate layer is sweet with just a hint of bitterness from the dark chocolate. The peanut butter filling is sweet and slightly salty, which I love. Both layers of filling are dense, creamy, and absolutely delicious. I decided to make a pretzel crust, which I loved because I love pretzels and they are salty which adds to the pie. However, you really can use whichever crust recipe you would like. Graham cracker or Oreo crust would be amazing too!

If you try this recipe please share your photos and/or thoughts with me, I’d love to hear from you! Thanks for visiting A Common Kitchen this week everyone and happy baking!

Xx


Chocolate Peanut Butter Pie


*DISCLAIMER: This recipe contains raw eggs. Consuming raw eggs may increase your risk of foodborne illness.

Makes One Nine-Inch Pie

Ingredients:

For the Pretzel Crust

  • 2 Cups Mini Salted Pretzels

  • 4 Tablespoons Unsalted Butter, melted

  • 1 Tablespoon White Granulated Sugar

For the Chocolate Mousse Filling

  • 12 Tablespoons Butter, softened

  • 1 Cup White Granulated Sugar

  • ¾ Teaspoon Kosher Salt

  • 3 Ounces Dark Chocolate (at least 66% cacao), melted and cooled

  • 3 Eggs

For the Peanut Butter Mousse Filling

  • 12 Tablespoons Butter, softened

  • 1 Cup White Granulated Sugar

  • ¾ Teaspoon Kosher Salt

  • ¼ Cup Peanut Butter

  • 3 Eggs

For the Top

  • Melted and cooled Dark Chocolate

  • Peanut Butter

  • Mini Pretzels

Directions:

Make the Pretzel Crust:

  1. Preheat oven to 350℉. Line the bottom of a 9 inch springform pan with a round of parchment paper.

  2. In a small food processor, pulse the pretzels until they are coarse in texture. Add in the butter and sugar and pulse again until the mixture resembles coarse sand. (You want the mixture to be more coarse than fine. You don’t want a powdery crust.)

  3. Dump the pretzel mixture into the springform pan. Using either your fingers or a flat-bottomed measuring cup to press the mixture into the bottom of the pan, packing is tightly.

  4. Bake the crust for 12 minutes or until slightly golden brown. Remove from the oven and let cool completely.

Make the Chocolate Mousse Filling

  1. In the bowl of a stand mixer fitted with the balloon whisk attachment, add the butter, sugar, and salt. Beat on medium-high until light and fluffy, a full two minutes.

  2. Add in the cooled melted dark chocolate and mix on medium-high until evenly combined, about 30 seconds.

  3. Turn the speed down to low, add in one egg, and increase the speed to medium-high, mixing for a full five minutes. (This step is important. Don’t skimp on the time here!!!) Repeat with the remaining two eggs, again, mixing for a full five minutes after adding each egg. Stop the mixer and scrape down the sides and bottom of the bowl and whip on high speed for 30 seconds.

  4. Add the Chocolate Mousse Filling to the springform pan (once the crust is completely cooled) and gently tap the pan on the counter 4-5 times to get out the air bubbles.

  5. Place the springform pan into the freezer to set up while preparing the Peanut Butter Mousse Filling.

For the Peanut Butter Mousse Filling

  1. In the bowl of a stand mixer fitted with the balloon whisk attachment, add the butter, sugar, and salt. Beat on medium-high until light and fluffy, a full two minutes.

  2. Add in the peanut butter and mix on medium-high until evenly combined, about 30 seconds.

  3. Turn the speed down to low, add in one egg, and increase the speed to medium-high, mixing for a full five minutes. (This step is important. Don’t skimp on the time here!!!) Repeat with the remaining two eggs, again, mixing for a full five minutes after adding each egg. Stop the mixer and scrape down the sides and bottom of the bowl and whip on high speed for 30 seconds.

  4. Add the Peanut Butter Mousse Filling on top of the Chocolate Mousse Filling and gently tap the pan on the counter 4-5 times to get out the air bubbles.

  5. Cover tightly with plastic wrap and let cool in the fridge overnight or at least 8 hours.

To Finish

  1. Place the melted and cooled chocolate and peanut butter in separate piping bags and cut small holes at the tips.

  2. Carefully release the sides of the springform pan from the Chocolate Peanut Butter Pie.

  3. Drizzle over the chocolate and peanut butter and top with whole and top with crushed pretzels, optional.

  4. Slice with a sharp knife and enjoy!

This Pie is best served the day of but it can be kept in an air tight container in the fridge for up to five days.