Milk Chocolate Peanut Butter Pie

I typically like to mix up the flavors and styles of the desserts I make on my website, so it is super unusual for me to make two peanut butter and chocolate treats in a row. But, I just loved the Peanut Butter Cup Meringues I recently made and it set off a craving for this pie. Maybe it is the comfort food aspect as we enter into fall and the chilly weather has me hunkering for something rich, smooth and satisfying. You can watch me make this luscious pie in my instagram video and the recipe follows.

Milk Chocolate Peanut Butter Pie

Makes one 9-inch pie

Crust:

12 whole (185g) graham crackers

2 tablespoons brown sugar

5 tablespoons (71g) unsalted butter, melted

Pinch salt

2 ounces (57g) Milk Chocolate, melted, for painting on the finished crust

Filling:

8 ounces (227g) cream cheese, softened

1 cup (260g) smooth or chunky peanut butter

1 cup (120g) confectioners’ sugar

1 – 14 ounce (396g) can sweetened condensed milk

3 tablespoons sour cream (creme fraiche or Greek yogurt will also work)

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice (adding a bit of acid helps balance the sweetness of the pie and helps to set the proteins so it sets up well)

4 ounces (113g) Milk Chocolate, melted and cooled to room temperature

1 cup (240ml) heavy whipping cream, whipped to stiff peaks

Chocolate ganache:

½ cup (120ml) heavy whipping cream

4 ounces (113g) semisweet or bittersweet chocolate, finely chopped

Candied Peanuts:

1 cup (128g) salted peanuts

¼ cup (50g) sugar

1 1/2 cups (350ml) heavy whipping cream, whipped to stiff peaks for top of pie (I left it unsweetened, since the pie is pretty sweet, but you can add a teaspoon or two of confectioners’ sugar if you prefer)

List of the equipment I used for the recipe

Watch me make this pie in my instagram video

To make the crust:

Preheat oven to 350°F

Grind the graham crackers, brown sugar, butter and salt together until it is uniform and sticks together when squeezed. Dump it into a 9-Inch Pie Dish and press the crust into an even crust. Bake for 15 minutes, until set and toasted. Allow to cool.

Paint with the melted Milk Chocolate. Chill the crust to set the chocolate for about 10 minutes.

To make the filling:

Beat the cream cheese in a stand mixer on medium speed using the paddle attachment, until it is light and fluffy. Add the peanut butter and confectioners’ sugar; continue beating on low speed for about 1 minute.  Add the condensed milk, sour cream, vanilla and lemon juice, mix until smooth. Add the melted and cooled milk chocolate and mix until evenly distributed. Fold in half the whipped cream to lighten the batter, and then fold in the remaining cream until it is evenly distributed.

Pour into the chilled crust. Place the pie into the refrigerator to chill uncovered for about an hour.

To make the chocolate ganache:

In a small saucepot heat the heavy cream on low to a gentle simmer. Turn off the heat and add the chopped chocolate, swirl together gently and then let it sit for one minute. Gently whisk until smooth. Allow to cool slightly, spoon the ganache over the chilled peanut butter filling. Return the pie to the refrigerator to chill for another hour.

To make the candied peanuts:

In a large skillet mix together the raw peanuts, sugar and salt.

Cook over medium-low heat until the sugar begins to melt and the nuts start to toast slightly, stirring constantly. Once the sugar starts to melt, turn the heat to low and cook until the nuts are lightly caramelized.

The mixture may smoke a little, as they get darker.

Pour the nuts onto a Silicone Baking Mat to cool. Once they are cool, you can chop them into small pieces or leave them whole.

Once the pie is thoroughly chilled (about 2 hours or overnight) top with the whipped cream and candied peanuts.