There are no two foods that pair together better (for me). Peanut butter (a good quality, unsweetened one) is so good for you and it’s just so darn delicious. Paired with a good chocolate it just gets better and better.
Prep Time20 minutesmins
Cook Time4 hourshrs30 minutesmins
Total Time4 hourshrs50 minutesmins
Course: Cake, Dessert
Cuisine: American
Servings: 8servings
Calories: 827kcal
Author: Ben Rayl
Ingredients
1large pie cruststorebought or homemade
1cupdark chocolatechips or chunks
8ozcream cheesesoftened
1cuppowdered sugar
1teaspoonsalt
1cuppeanut buttersmooth
2teaspoonvanilla extract
2cupswhipping cream
2tablespoondark chocolatemelted for decorating
2tablespoonpeanut buttermelted for decorating
Instructions
Preheat the oven to 350 C (175 F).
If using a pre-packaged pie crust then bake according to package directions. If using a rolled up crust, then place it in a greased 9" pie pan. Prick the bottom of the crust all over with a fork, then line with aluminum foil and pastry weights. Bake for about 15 minutes, then remove the foil and bake for another 3 - 5 minutes, or until the crust is browned.
Sprinkle the chocolate chunks around the crust, then return to the oven for a few minutes to melt the chocolate, then spread evenly over the crust, using the back of a spoon. Set the crust aside and allow to cool.
Beat together the cream cheese, powdered sugar and salt until light and fluffy, then beat in the peanut butter and vanilla.
In a separate bowl, use an electric mixer to beat the whipped cream until soft peaks form. Whisk in about 1 cup of the whipped cream into the peanut butter mixture to lighten it and then gently fold in the remaining whipped cream. Pour the filling into the cooled crust. Freeze for about 4 hours, or refrigerated covered overnight before serving.
Decorate the pie with chocolate and peanut butter by putting each in their own plastic ziploc bag, snipping off a small piece of the corner to make a tip, and drizzling decoratively over the pie.