This pie is a dream for anyone who loves chocolate peanut butter. The crust features crushed nutter butter cookies and peanut butter, and the chocolate filling has a light, mousse like texture. This pie requires zero oven time, and it's great for a celebration or just a night in.
First, you'll make a simple chocolate ganache. It's important to pre chop your chocolate finely so that you're ready to add it into your heated heavy cream right away. I found heating the heavy cream on the stovetop to be easiest, but you can also do this step carefully in the microwave. For the chocolate, I used half dark and half semisweet. If you like things a little sweeter, you could use all semisweet or even swap in part milk chocolate. Once your ganache is complete, you'll give it time to chill at room temperature and then in the fridge. All you need is for your ganache to cool off to about room temperature, and you want it to still be pourable. Once cooled, your ganache will get folded into your lightly sweetened whipped cream, creating a mousse-like texture.
The crust for this pie is one of my favorite parts of this recipe. You'll use a combination of crushed graham cracker and nutter butter cookies, and then melted butter and peanut butter will bind the crumbs together. It comes together as a salty and sweet crust with a strong peanut butter flavor. The crunchy crust is perfect paired with the smooth, creamy and chocolate filled pie filling creating a delicious and cold chocolate peanut butter treat.
The pie will hold in the fridge for a few days, and it freezes incredibly well too. I like to freeze slices after about 2 days in the fridge so that I can maintain the crunchy texture of the crust.
Since the ingredient list is short, it's important to pay extra attention to the quality of your ingredients. In particular, the quality of the chocolate. You'll just use 8 ounces in total, or about two chocolate bars, so it's a great time to splurge a bit - I love Guittard, Lindt, or Ghirardelli. And though the crust calls for graham crackers and nutter butters, if for any reason you need to substitute different ingredients (another type of dry packaged cookie), I've included the weight so that you can easily make a substitution.
Ingredients: Pie crust:
10 nutter butter cookies 140g
6 full graham cracker sheets 90g
4 tablespoons unsalted butter 57g
2 tablespoons peanut butter 32g
Pie filling:
4 oz (2/3 cup) semisweet chocolate, finely chopped
4 oz (2/3 cup) milk chocolate, finely chopped
2 cups heavy cream, divided
1/4 cup powdered sugar 30g
Total time: 5-7 hours
Prep time: Under 30 minutes
Chill time: 4-6 hours
Equipment:
Hand or stand mixer
Medium and large bowls
Standard pie dish
Nonstick pot
Whisk and spatula
Additional tools you may need: rolling pin, large plastic bag, plastic wrap
Instructions: First, make a chocolate ganache. If you haven't already, finely chop all of your chocolate.
In a nonstick, heavy bottom pot add 1 cup of heavy cream and place over a medium heat on your stovetop. Once you see some steam wisping off the top of your cream, remove from the heat and add in your finely chopped chocolate. Stir to coat and let it sit for about 30 seconds. Then, use a whisk or spoon to combine into a smooth ganache. Note: this can also be done by heating the heavy cream carefully in the microwave.
Transfer your ganache to a small bowl and allow it to cool at room temperature for about a half hour, then transfer to the fridge, covered with plastic wrap. Make your crust. Crush your graham crackers and nutter butters in a plastic bag using a heavy tool (like a rolling pin) or in a food chopper/processor.
In a medium bowl, melt your butter and peanut butter in the microwave and stir together until smooth.
Add your graham and cookie crumbs into your butter mixture and stir until your crumbs begin to come together.
Transfer your crust into your pie dish and use a measuring cup, regular cup with a flat bottom, or even a spoon to press your crust down evenly being sure to secure the sides and corners especially well. Place your pie dish into the fridge.
Make your filling and finish your pie. Using a hand or stand mixer, whip your remaining cup of cream. When it just begins to thicken, add in your powdered sugar. Then continue mixing until it just reaches stiff peaks.
Pour your cooled ganache into your whipped cream (it doesn't need to be cold, but should be at least room temperature and still pourable) and use a spatula to carefully fold it together until you no longer see any streaks.
Dollop your filling into your chilled pie crust and smooth the top however you would like.
Place your finished pie into the fridge for 4 to 6 hours to set and then slice using a sharp knife and enjoy! If you want extra clean slices, chill overnight or place into the freezer for an additional 2 hours prior to slicing, and be sure to clean your knife between each cut.
Notes for chilling, serving and storing:
Your pie will stay fresh in the fridge for 2 to 3 days, with the top covered. After this it will still taste delicious but your crust may get soggy. The pie freezes incredibly well though, so I recommend slicing and freezing (wrapped in plastic wrap, stored in an airtight container or bag) to have any time - you can then enjoy straight from the freezer, or defrost in the fridge or out on the counter.
Carb and serving info:
Carbs in full pie: 390
Carbs per serving (1 of 8 slices): 49
Carbs per serving (1 of 12 slices): 32
Carbs in filling only: 216
Carbs in crust only: 174
Carbs from nutter butters: 95
Carbs from graham crackers: 72 Carbs from chocolate: 162
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.
Comentarios