Creamy rich meets slight crunch. Chocolate meets peanuts. And they live happily ever after. A blue-ribbon pie!"
Peanut Butter Pie
Ingredients
Crust:
- 1 ¼ c. flour (plus extra for rolling)
- 2 T unsweetened cocoa powder
- 6 T unsalted butter, softened
- 3 egg yolks
- 1/3 c. powdered sugar
- ¼ t. salt
- ½ t. vanilla extract
Filling:
- 8 oz. pkg cream cheese, softened
- ¾ c. creamy peanut butter (natural style)
- ½ c. condensed milk
- 1 c. confectioner’s sugar, sifted
- 8 to 10 ounces whipped dessert topping, defrosted (3 c.)
Recommended Optional Topping:
- 1/3 c. Spanish peanuts (salted, skins removed), chopped
- 1/3 c. grated fine quality dark chocolate
Pie Category
All Pies | Peanut | Chocolate | Official PiePal Recipes | Blue-Ribbon Pies | Peanut Butter | Pie of the Month | Chocolate Pies | Chocolate Peanut | Peanut Butter Chocolate | Nut Pies | Refrigerator & Freezer PiesDirections
Make, bake and cool the crust:
1. Sift together the flour, cocoa, salt and sugar into a mixing bowl. Make a well.
2. Into the well, put the soft butter, yolks & vanilla.
3. Using a pastry cutter, blend it til it starts to hold together. Then, using your hands, work it into a ball.
4. Lightly flour a work surface. Blend the dough by kneading it gently for 1-2 minutes, adding flour as needed. Dough will be very pliable after blending.
5. Make a ball, wrap it tightly, and chill until firm (30 minutes).
6. Spread a little vegetable shortening on a 9” pie plate, including the lip.
7. Roll out the dough to 2” larger than the top of the plate. Using the rolling pin, transfer dough to pie plate; trim to ¼” beyond edge. Fold and pinch edge.
8. Prick bottom & sides of crust w/ a fork and chill again for 15 min.
9. Add pie weights and bake at 450° for 10-12 minutes, then put on a crust protector, and turn the oven down to 350°. Bake another 5-7 minutes or til bottom is set.
10. Cool completely.
Filling:
1. Use electric mixer with paddle attachment. Combine cream cheese, peanut butter & condensed milk, mixing til smooth.
2. Add confectioner’s sugar and mix.
3. Use a large spatula and fold in the whipped dessert topping.
4. Pour into cooled crust and refrigerate at least 3 hours (until firm).
5. Garnish w/ peanuts & chocolate, if desired.
Baker’s Notes and Tips and Tricks
I sprinkled the chopped Spanish peanuts all over the pie, then put down a cutout of a peanut shape (cut from cardboard), and dusted around that with the shaved chocolate. Any design you come up with will be great!
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Anne
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