Sunday, July 24, 2011

Chocolate Peanut Butter Pie

I am still making and baking my way through Tate's Bakeshop Cookbook.  Now this recipe takes a few steps so be prepared and a little patient.  But it's oh so worth it.

The first step to this pie is to make the crust.  It's very simple.  All you need are Oreos and butter.

I used about 2 1/2 rows of Oreos and 6 tablespoons of butter for the crust.  Crush the Oreos by either smashing them in a large plastic bag or using a food processor.

Melt the butter and pour it in the cookie crumbs.  Stir until all the butter is incorporated.  Press down into a pie shell or cake pan.

The recipe doesn't necessarily call for pushing the cookie crust up on the edges. But do you really know anyone who would argue against extra Oreo crust?  Yeah, me neither.  Bake the crust for about 10 minutes at 350 degrees.  Let cool completely before adding in the filling.

For the filling, you will need the following:
12 ounces of cream cheese, softened
1 1/2 cups of creamy peanut butter
1 cup granulated sugar
1/2 teaspoon of vanilla
1 cup heavy cream

Using a mixer, combine your cream cheese, PB, sugar, and vanilla in a bowl until light and fluffy.  In a separate bowl, whip the heavy cream until stiff.  Now take the whipped cream and fold it into the peanut butter mixture.  This will help lighten the peanut butter mixture.

Spoon onto your Oreo crust and try to make as level as possible.  I still need to work on the leveling part.  You will see why when you add the topping. 

Now if you need to catch up on dishes or brush the remaining Oreo crumbs off your chest, then throw the pie in the fridge until you can make your topping.

For the topping, you will need:
2 tablespoons of sugar
1/2 cup heavy cream
2 ounces of bittersweet chocolate
4 tablespoons of butter
1/2 teaspoon of vanilla

Toss the heavy cream and sugar in a small saucepan and turn on medium heat.

Once the cream comes to a boil, pull the saucepan off the heat.  Add in the remaining ingredients. Stir until the chocolate is smooth and everything is combined.  Let the saucepan sit and cool for a bit. You want the chocolate to be pourable, but not too runny.  Once it reaches that consistency, carefully pour it on top of the peanut butter filling.  See why I still need to work on the leveling part?

Refrigerate for at least 4 hours or overnight if possible.  The book suggests placing chopped peanuts on top. But you can always do more crushed Oreos, Reese Cups, or just leave it plain and simple.

Chocolate Peanut Butter Pie - Print Recipe

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