halfbakedharvest3.9
Vintage Chocolate Peanut Butter Pie
Every bite is sweet, salty, creamy, and heavy on the chocolate and the peanut butter. Great year-round!
👥 10 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 20 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●mixing bowl
- ●food processor
- ●oven
- ●microwave
📝 Preparation Steps
1
1. Preheat the oven to 350° F. Grease an 8 or 9 inch tart pan with a removable bottom or use a standard pie plate. 2. To make the crust. In a food processor, pulse together the pretzels, butter, and brown sugar until the pretzels are fine crumbs. Press the mix into the prepared pie plate. Bake ⏱️ 8 minutes, until golden. 3. Meanwhile, combine the chocolate, 1 tablespoon cream, and the coconut oil in a microwave-safe bowl. Microwave, stirring every ⏱️ 45 seconds, until melted. Carefully spread the melted chocolate onto the bottom of the crust and gently up the sides. Chill in the freezer for ⏱️ 10-15 minutes. 4. In a medium-sized mixing bowl, beat the cream cheese and powdered sugar on high speed, until very smooth and creamy, about ⏱️ 2 minutes. Add the peanut butter and beat until combined. Slowly add the 1 1/4 cups heavy cream, 1/4 cup at a time until incorporated. Add the vanilla and whip on high spread until light and fluffy, about ⏱️ 1-2 minutes. Spoon the peanut cream into the chilled crust. Cover and chill ⏱️ 1 hour.5. Using an electric mixer, whip 3/4 cup heavy cream, 1-2 tablespoons powdered sugar, and 1 teaspoon vanilla together until soft peaks form. Dollop cream onto the pie. Dust generously with cocoa powder just before serving. Pie will keep for up to 4 days in the fridge.
brown sugar1 tablespoon, plus 1 tablespoon heavy cream2 cups, plus 1 teaspoon vanilla extract1 tablespooncoconut oil2 teaspoonscream cheese, at room temperature4 ouncescocoa powder, for dusting (optional)
Nutrition Facts
calories
617 kcal
serving Size
1 serving
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