Chocolate Peanut Butter Pie
1 oreo pie crust
- 8 ounces cream cheese, softened
- 2/3 cup smooth peanut butter
- 1/4 cup granulated sugar
- 3/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1/2 cup heavy cream
- 2 tablespoons butter, cut into pieces
- 2 ounces semisweet chocolate, chopped
- Chopped peanuts
- Chocolate curls
To make the filling: Using a stand or hand mixer, beat cream cheese, peanut butter, and 1/4 cup sugar until blended. Whip the 3/4 cup heavy cream into very soft peaks. Fold whipped cream into the peanut butter mixture. Spoon filling into the cookie crust.
To make the topping: In a pan, combine the 2 tablespoons sugar and 1/2 cup heavy cream. Bring to a boil, stirring to dissolve sugar. Lower heat immediately and simmer, without stirring, 4-5 minutes until slightly thick and pale yellow. Remove from heat and stir in butter and chocolate until melted. Let chocolate mixture cool slightly.
Pour the topping over pie and spread to cover completely and evenly. Chill, uncovered, about 1 hour until firm.
Optional decorations: For the peanuts: immediately after pouring the topping over the pie, before it sets, add chopped peanuts in a 1-inch circle around the edge. For the chocolate curls: run a vegetable peeler along the length of the flat side of a bar of chocolate at room temperature.
This is a crazy quick and easy pie, but so intensely delicious and such a crowd pleaser, it’s become a go-to dessert for guests in my house since 2010. And after all these years, I am finally getting a blog post down. It’s a miracle! Ha. Seriously though. Make this. Way too easy for such a big flavor payoff.