Double-Chocolate Peanut Butter Pie

There is nothing about this pie that is healthy or good for you in any way.

Let's just evaluate some of the ingredients, shall we?

Semi-sweet chocolate.  Chocolate cookies.  Peanut butter.  Cream cheese.  Heavy cream.

More chocolate and heavy cream.

Yikes.

The (only) good news is - it's totally worth it.  When I took a bite of this pie, I thought I had died and gone to Chocolate Peanut Butter Heaven.

(As if there is any other kind of heaven?)

Now especially with the holidays coming up, this is a great pie for a special occasion.

Really I'm just giving you an excuse in case you need one.  I definitely did not require a special occasion to check this recipe out.  You guys know I have no shame when it comes to chocolate.

Throw some peanut butter in the mix and all bets are off.

Even Mr. V got giddy when he saw that I threw some Mini-Reese's Pieces into the pie instead of using peanuts.  I believe his exact words were "Are those Reese's Pieces?? YES!"

But if you're more scrupulous then us, then the holidays are the perfect justification to make it and eat the whole thing treat yourself to a slice!

Double-Chocolate Peanut Butter Pie

 Chocolate Crust

• 4 ounces semisweet chocolate, chopped (1/2 cup)
• 1/2 stick unsalted butter, cut into tablespoons
• 8 ounces chocolate wafer cookies (from a 9-ounce package), finely ground (2 cups)

Peanut Butter Filling:

• 8 ounces (1 cup_ cream cheese, softened (I used neufchatel cheese)
• 1 cup peanut butter (I used creamy, they suggest chunky)
• 1/2 cup sugar
• 2 teaspoons pure vanilla extract
• 1 cup well-chilled heavy cream
• 3/4 cup salted roasted peanuts, chopped (I used mini Reese's Pieces instead)
• Kosher salt

Chocolate Topping:

• 4 ounces semisweet chocolate, chopped (1/2 cup)
• 1/2 cup heavy cream

Make the chocolate crust: Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.

Meanwhile, make peanut butter filling: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts (or mini Reese's Pieces). Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.


Make the chocolate topping: in a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.

Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts (or mini Reese's Pieces) around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.

Recipe from Food and Wine, by Vitaly Paley