Peanut Butter Pie

What a treat. A peanut butter + chocolate explosion kind of treat. Peanut butter pie is super easy to make and this ganache topping really takes it to another level. Love, love, love.

109 169 174Peanut Butter Pie             Printer-Friendly Recipe

From: Spoonful of Sugar (Pie inspired by Pillsbury, Ganache Topping from Gimme Some Oven)

Ingredients

Pie Crust

24 Oreos, approximately
4 tablespoons butter, melted

Pie Filling

1 cup heavy whipping cream
1 teaspoon vanilla
8 oz. cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter

Peanut Butter Chocolate Ganache Swirl Topping

3 ounces dark, semisweet or bittersweet chocolate, coarsely chopped
1/3 cup heavy whipping cream
1/3 cup creamy peanut butter

Directions

Pie Crust

Preheat oven to 325 degrees. Grease 9″ pie pan or springform pan (I really like using a springform pan for this, because it’s easy to remove the pie from the pan for a prettier presentation).

In the bowl of a food processor, pulse the Oreos into crumbs (alternatively, you could do crush the Oreos in a plastic bag with a rolling pin). Slowly drizzle in the melted butter & pulse until combined. Press crumbs into prepared pan and bake in preheated oven for 10-12 minutes, until the Oreos are fragrant and the crust starts puffing up a bit. Remove from oven to cool while you prepare the pie filling.

Pie Filling

Start by preparing whipped cream. Pour heavy whipping cream in a medium bowl and use a hand mixer to whip until the cream begins to thicken. Add the vanilla and continue to mix until stiff peaks form, this typically takes around 5 minutes. Set aside. (If you want, you can use an 8 oz. container of whipped cream; although, I highly recommend making homemade whipped cream.)

In another bowl, add the cream cheese, powdered sugar, and peanut butter. Use a hand mixer to combine until smooth, about 3 minutes. Fold in the whipped cream until just combined. Pour the peanut butter pie filling on top of  the slightly cooled Oreo crust. Cover with plastic wrap and refrigerate overnight (at least 6 hours).

Peanut butter Chocolate Ganache Swirl Topping

When the pie is chilled, prepare the ganache topping. Over a double boiler or in the microwave, melt the chocolate and heavy cream. Stir until smooth and melted.

In small bowl, melt the peanut butter in the microwave until fully melted (about 25 seconds). Pour peanut butter into a pastry bag or Ziploc bag with a corner snipped off.

Pour the chocolate mixture on top of the pie and use the back of a spoon to smooth it evenly over the top of the pie. Drizzle lines of peanut butter over the chocolate. Use a knife, toothpick, or wooden skewer to swirl the peanut butter into the chocolate. Refrigerate for at least an hour before slicing and serving. Refrigerate leftover pie. Enjoy!

Put Oreos in the bowl of a food processor.

Put Oreos in the bowl of a food processor.

Pulse until the Oreos become crumbs.

Pulse until the Oreos become crumbs.

Slowly drizzle in melted butter & pulse until Oreos come together.

Slowly drizzle in melted butter & pulse until Oreos come together.

Grease a pie pan or springform pan.

Grease a pie pan or springform pan.

Press Oreos in the bottom of the pan. Bake in preheated oven for 10-12 minutes, until the Oreos become fragrant.

Press Oreos in the bottom of the pan. Bake in preheated oven for 10-12 minutes, until the Oreos become fragrant.

In a medium bowl, use a hand mixer to start working the cream.

In a medium bowl, use a hand mixer to start working the cream.

When the cream starts thickening up, pour in the sugar and the vanilla.

When the cream starts thickening up, pour in the vanilla.

Mix until stiff peaks form.

Mix until stiff peaks form.

In another bowl, add the cream cheese, powdered sugar, and peanut butter.

In another bowl, add the cream cheese, powdered sugar, and peanut butter.

Use a mixer to combine until smooth, about 3 minutes.

Use a mixer to combine until smooth, about 3 minutes.

Fold in the whipped cream.

Fold in the whipped cream.

Fold until combined.

Fold until combined.

Spread peanut butter evenly over the Oreo crust. Cover with plastic wrap and refrigerate over night (at least 6 hours).

Spread peanut butter filling evenly over the Oreo crust. Cover with plastic wrap and refrigerate over night (at least 6 hours).

Chilled pie.

Chilled pie.

Over a double boiler, melt together the cream and chopped chocolate.

Over a double boiler, melt together the cream and chopped chocolate.

Stir until smooth and fully melted.

Stir until smooth and fully melted.

Place peanut butter in microwave and melt, about 20-30 seconds.

Place peanut butter in microwave and melt, about 20-30 seconds.

If you have a toddler assisting you, I'm pretty sure they have dibs on licking the spoon.

If you have a toddler assisting you, I’m pretty sure they have dibs on licking the spoon.

Stir to make sure fully melted.

Stir to make sure fully melted.

Pour into a sandwich bag and snip the end.

Pour into a sandwich bag and snip the end.

Pour chocolate ganache over the top of the chilled pie.

Pour chocolate ganache over the top of the chilled pie.

Spread over the top with the back of a spoon.

Spread over the top with the back of a spoon.

Drizzle peanut butter over the top of the pie.

Drizzle peanut butter over the top of the pie.

Work quickly while the chocolate and peanut butter are still melted (this is where I went wrong), use a knife or wooden dowel to swirl the peanut butter into the chocolate. Refrigerate for an hour before slicing and serving.

Work quickly while the chocolate and peanut butter are still melted, use a knife or wooden skewer to swirl the peanut butter into the chocolate. Refrigerate for an hour before slicing and serving. My swirl pattern didn’t turn out how I hoped, I wasn’t able to work quickly enough and the chocolate started to set, my toddler assistant required my attention 🙂

104 123 143 150 157 166 190Eat up, peanut buttercup.

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