Taken straight from the menu of the New York City-based Peanut Butter & Co. Sandwich Shop, this cool and creamy treat has a chocolate-covered chocolate cookie crust and a rich peanut butter cream filling.
Peanut butter chips, chocolate chips, and chopped peanuts top this nutty, salty, and sweet pie. What more could a chocolate peanut butter lover possibly want?
Prep time: 15 minutes
Cook Time: 35 minutes (includes 20 minute chill time)
Total time: 50 minutes
Yield: 8 servings
For the crust
1 (6-ounce) ready-made chocolate cookie crust or if making crust from scratch:
2 cups crushed chocolate wafer cookies
1/4 cup (1/2 stick) unsalted butter, melted
For the filling
1/2 cup (1 stick) unsalted butter, chopped
1/2 cup semisweet chocolate chips
1 teaspoon instant espresso powder
1 cup heavy cream
4 ounces (1/2 bar) cream cheese, room temperature
3/4 cup Smooth Operator peanut butter
1/2 cup confectioners’ sugar
2 tablespoons whole milk
1 teaspoon vanilla extract
For the topping
1/4 cup semisweet chocolate chips
1/4 cup peanut butter chips
1/4 cup roasted salted peanuts
Peanut butter chips, chocolate chips, and chopped roasted peanuts, for garnish
1. To make the crust, place the crushed chocolate wafer cookies in a 10-inch glass pie plate. Add the 1/4 cup melted butter and toss with a fork until all the crumbs are coated. Use your hands to press the crust onto the bottom and sides of the pie plate. Refrigerate for 10 minutes to set.
2. To make the filling, place butter and espresso powder in a small microwave-safe bowl or measuring cup; microwave on HIGH for 1 to 2 minutes, stirring occasionally, until butter is melted and espresso powder is dissolved. Add chocolate and let stand 3 minutes. Stir chocolate and butter mixture together until smooth. Pour the mixture into the chocolate pie crust. Transfer pie to freezer until hardened, about 20 minutes.
3. While pie chills, by hand or using a hand-held mixer, whip heavy cream in a large bowl; transfer whipped cream to refrigerator. Combine cream cheese, peanut butter, sugar, milk, and vanilla extract in a large bowl; stir together until smooth. Fold in whipped cream until well blended. Pour mixture into pie crust. Scatter with peanut butter chips, chocolate chips, and chopped peanuts to garnish. Refrigerate until ready to eat.
NOTE: It is entirely possible to do this without an electric mixer – I did. Either way.