Preheat oven to 350 degrees F (177 degrees C)
and place oven rack in the center of the oven. Have ready a 9 inch
(23 cm) pie pan.
(A 9 inch spring form pan can be used.)
a large bowl, mix together the chocolate crumbs, sugar, and melted butter. Press
onto the bottom and up the sides of the pie pan. (If using a spring form pan,
press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides
of the pan.) Place in the preheated oven and bake for about 8 - 10 minutes or until
firm. Remove from oven and place on a wire rack to cool.
Peanut Butter Filling: In the bowl of your electric mixer, or with a hand
mixer, beat the cream cheese and peanut butter until well blended and smooth. Add the sugar and beat until fluffy. Scrape
down the sides of the bowl and beat in the vanilla extract. In a clean bowl, beat the whipping cream
until soft peaks form. With a rubber spatula, fold the whipped cream into the cream
cheese mixture. Pour the filling over the cooled chocolate crust and smooth
the top. Cover loosely and place in the refrigerator for 3-4 hours or until
Ganache: Melt the
chocolate, cream, and butter in a stainless steel bowl placed over a saucepan of
simmering water. Remove from heat and let cool to room temperature and then
spread the ganache over the peanut butter filling. Sprinkle with chopped
peanuts, if desired. Cover and place in the refrigerator for several hours or
overnight. The Peanut Butter Pie will keep about one week in the refrigerator.
Serve in small slices.
Serves about 12 people.
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Sax, Richard. Classic Home
Desserts. Houghton Mifflin Company. New York: 1994.
Rombauer, Irma S., Becker, Marion Rombauer & Becker,
Ethan. The All New All Purpose Joy of Cooking. Scribner. New York: 1997.
1/2 cups (150 grams) chocolate wafer crumbs or Oreo Cookie crumbs
(30 grams) granulated white
6 tablespoons (85
8 ounces (227
grams) cream cheese, room temperature
1 cup (240
ml) peanut butter, creamy or chunky
1 cup (115
grams) confectioners sugar (powdered or icing)
teaspoons pure vanilla extract
1/2 cup (120 ml) heavy whipping cream
(contains 36-40% butterfat)
(120 grams) semi-sweet chocolate, coarsely chopped
(60 ml) heavy whipping cream (double cream) (contains 36-40% butterfat)
tablespoon (13 grams) unsalted butter, cut in small pieces