Recipe Background
Decadence with a smidge of playfulness... that is what you get to experience with every bite of this Rich Peanut Butter Pie. A cocoa-infused crust holds all that creamy, peanut butter filling, with a topping of milk chocolate ganache crowned over a layer of fresh honey-roasted peanuts and flaky sea salt for pure pie perfection! Rich Peanut Butter Pie is an intriguing addition to your "pie chart" that every peanut butter-lover will go nuts for! Rich, decadent, playful, and yet oh-so elegant!
Decadence with a smidge of playfulness... that is what you get to experience with every bite of this Rich Peanut Butter Pie. A cocoa-infused crust holds all that creamy, peanut butter filling, with a topping of milk chocolate ganache crowned over a layer of fresh honey-roasted peanuts and flaky sea salt for pure pie perfection! Rich Peanut Butter Pie is an intriguing addition to your "pie chart" that every peanut butter-lover will go nuts for! Rich, decadent, playful, and yet oh-so elegant!
Ingredients
For the crust:
- 1 cup all-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 3/4 cup granulated sugar
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons kosher salt
- 3/4 cup unsalted butter divided
For the filling:
- 1/2 cup light brown sugar packed
- 1/4 cup cornstarch
- 1 teaspoon kosher salt
- 5 large egg yolks
- 2 cups whole milk
- 1/2 cup smooth peanut butter
- 2 teaspoons vanilla extract
For the ganache:
- 2 ounces milk chocolate finely chopped
- 1/4 cup heavy cream
- 1/4 cup honey roasted peanut roughly chopped
- 1/4 teaspoon flaky sea salt
Directions
- Preheat the oven to 325 degrees F.
- Line an 18x26-inch baking sheet with parchment paper.
- In a large bowl, add the flour, the cocoa powder, the granulated sugar, 1 1/2 teaspoons of the cornstarch, and 1 1/2 teaspoons of the salt and whisk to combine.
- In a microwave-safe bowl, add 1/2 cup plus 1 tablespoon of the butter and melt in the microwave on high power.
- Add the melted butter to the flour mixture and stir until it forms into rough clumps.
- Knead the crust mixture until no loose dry ingredients remain.
- Spread the crust mixture onto the prepared baking sheet and bake, stirring after 10 minutes, until it is fragrant and dried out, about 20 minutes.
- Transfer the baking sheet to a wire rack and let the crust cool completely.
- In a food processor, add the cooled crust and pulse until it is finely ground.
- In a second microwave-safe bowl, add the remaining butter and melt in the microwave on high power.
- Add the remaining melted butter to the crumb mixture and pulse until the crumbs are evenly moistened.
- Pour the crumb mixture into an ungreased 9-inch pie plate and evenly press it into the bottom and up the sides.
- Bake the crust until it is set, about 12 minutes.
- Transfer the pie plate to a wire rack and let the crust cool while making the filling.
- In medium saucepan with the stovetop heat off, add the brown sugar, the remaining cornstarch, and the remaining salt and whisk to combine.
- Add the egg yolks to the brown sugar mixture and whisk until a smooth, thick paste forms.
- Turn the stovetop on medium heat. Add the milk to the filling mixture and cook, stirring constantly, until it bubbles and thickens into a pudding, about 8-10 minutes.
- Transfer the saucepan to a wire rack. Add the peanut butter and the vanilla extract to the filling and whisk until it is smooth.
- Immediately pour the filling into the cooled crust and smooth out the top.
- In a third, large, microwave-safe bowl, add the chopped chocolate.
- In a small saucepan over medium heat, bring the heavy cream to a simmer.
- Immediately pour the hot cream over the chopped chocolate and let it stand, about 1 minute.
- Using a spoon and starting in the center of the mixture, slowly stir the chocolate mixture until it emulsifies into a shiny sauce.
- Pour the ganache mixture over pie, then pick it up and carefully tilt it so the ganache evenly coats the filling layer.
- Sprinkle the ganache layer with the peanuts.
- Place the pie in the refrigerator and let it chill until the filling and the ganache are set, for at least 2 hours and up to overnight.
- Sprinkle the pie with the sea salt.
- Slice and serve.
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