Do you love the combination of chocolate and peanut butter? Salty and sweet? Rich and creamy? Me too, y'all. Me too. For Father's Day two days ago, I made the most EPIC dessert that has ever graced my humble kitchen. It was not healthy by any stretch of the imagination, but boy oh boy. It was GOOD. Like, lick your plate kinda good. This Ultimate Chocolate Peanut Butter Pie will shift your perspective about what sinful means in regards to dessert.
I started brainstorming about a week ago about what fresh dessert creation I would bring to our family celebration. (I'm always in charge of dessert, and that is a-okay with me!) I wanted something that wouldn't require much oven time because it has been SO DANG HOT here in Nashville. I'm also a sucker for salty sweets. I've told you that before. And since my Father-in-Law Pat loves pies, I knew I needed to do something that was cream based so it didn't have to bake.
I poked around in the Baking Aisle and realized that due to my woefully inadequate fridge size, I hadn't had any straight peanut butter in quite some time. I've had pecan butter (remember these cookies?) and tahini, even some homemade macadamia cashew coconut butter. But there's only so many different kinds of nut butter you can keep in what I consider a toddler sized fridge when there's a grocery addict in the family. I had my muse. My long-lost love peanut butter and I were about to have a beautiful reunion.
How to make my Ultimate Chocolate Peanut Butter Pie
It started with a chocolate sandwich cookie crust made with a bunch of butter. I layered on some silky peanut butter chocolate ganache. Then I sprinkled in some whole roasted salted peanuts. I added a layer of creamy, dreamy peanut butter cream cheese mousse. And added more peanut butter chocolate ganache. I finished it with lightly sweetened whipped cream and more salted peanuts. And y'all? Pat went back for FOURTHS. It was an epic success.
Arguably the best part? I had enough of that peanut butter chocolate ganache leftover to bottle up and give as a Father's Day gift. One for Pat, and one for me. Because I deserve a gift after all that toiling away in the kitchen, right? You better believe I'll be heating up that salty sweet goodness tonight and drenching my tin roof sundae ice cream in it. Or just eating it straight from the jar, because I'm impatient and that ganache is anything but virtuous.
If you're looking for a sweet and salty, creamy, cool and chocolatey dessert to bring to your next family function, look no further. This is the ULTIMATE CHOCOLATE PEANUT BUTTER PIE.
Need more dessert inspiration?
My Ultimate Chocolate Peanut Butter Pie
- 25 Chocolate Sandwich Cookies
- 6 tablespoon Butter melted
- 16 oz Creamy Peanut Butter (not the natural kind) divided
- 1 bag Chocolate Chips preferably Guittard
- 1 quart Heavy Cream divided
- 8 oz Cream Cheese softened
- 1 ¼ C Brown Sugar
- 2 teaspoon Kosher Salt divided
- 2 tablespoon Vanilla Extract divided
- ¼ C Powdered Sugar
- ½ C Roasted Salted Peanuts
- Melt butter. In the bowl of a food processor equipped with the blade, process chocolate sandwich cookies until they are fine crumbs. With the machine on, slowly drizzle in melted butter.Bake at 350F for 10 minutes and set aside to cool.
- Empty chocolate chips into a medium sized bowl. Add 4 oz peanut butter and 1 teaspoon kosher salt. Heat 1 C Heavy Cream to a simmer (about 1 minute in the microwave). Pour cream over chocolate and peanut butter. Wait five minutes for chocolate to melt, then whisk until smooth. Set aside to cool.
- Cream together cream cheese and remaining peanut butter. Add brown sugar, vanilla, 1 teaspoon kosher salt. Scrape down sides of bowl and mix again. Add 1 ½ C Heavy Cream. Mix on high until fully incorporated and fluffy.
- Add roughly 1 C ganache to bottom of pie shell, spreading evenly. Sprinkle all but about 20 peanuts on top of ganache. Pour filling over top, spread evenly and refrigerate for at least five hours, or up to overnight.
- Whip remaining heavy cream to stiff peaks. Add remaining 1 tablespoon vanilla extract and powdered sugar. Whip again until stiff, right before it turns to butter.Heat ¼ C ganache to a pourable consistency. Using a fork, drizzle all over top of pie.Pipe or spread whipped cream in desired decoration. Finish with remaining peanuts. Keep refrigerated until ready to eat. Then prepare to lose your mind in the salty sweet perfection of your creation.