Milk Chocolate Peanut Butter Pie

Milk Chocolate Peanut Butter Pie | ZoeBakes photos by Zoë François

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.

Do you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.

Milk Chocolate Peanut Butter Pie | ZoeBakes photos by Zoë François

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.

Milk Chocolate Peanut Butter Pie | ZoeBakes photos by Zoë François

Milk Chocolate Peanut Butter Pie
Author: 
Recipe type: Pie
Cuisine: Desserts
 
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 hankering for something rich, smooth and satisfying.
Ingredients
  • 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
  • 1½ 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)
Instructions
  1. 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.
  2. Paint with the melted Milk Chocolate. Chill the crust to set the chocolate for about 10 minutes.
  3. 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.
  4. Pour into the chilled crusts. Place the pies into the refrigerator to chill uncovered for about an hour.
  5. Chocolate ganache: In a small sauce pot 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 pies to the refrigerator to chill for another hour.
  6. 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.
  7. 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.
  8. Once the pies are thoroughly chilled (about 2 hours or overnight) top with the whipped cream and candied peanuts.

 

Milk Chocolate Peanut Butter Pie | ZoeBakes photos by Zoë François

29 thoughts to “Milk Chocolate Peanut Butter Pie”

  1. I made two of them yesterday using Jennie’s recipe, tweaked the crust on the second one a little. My 19 year old daughter and I even made them together! Shared the first one last night after we got back from seeing a play, my husband took the second one to work with him today. For the second one, I made a little extra crust, then put them in two 8×8 pans for my husband to take to work today. I had the day off, so he took both!

  2. What a wonderful, personal spin on this touching movement. (And the pie, of course, looks and sounds fantastic – particularly the individually sized ones with the oreo crust!) It is so life-affirming to see how the food blogging community has responded to this terrible tragedy. For me, it represents the positive potential the internet has to remind us of what truly matters outside of cyberspace: love and compassion for our families, friends, and community.

  3. Help! I am in the middle of making the crust and the instructions don’t mention the cream…I guess I’ll just add it and hope for the best 🙂

    1. Hi Carrie,

      Oh my, sorry! Good thing it doesn’t really matter on this one and it can be added just about any time. Hope all went well!

      Enjoy, Zoë

    1. Hi Pat,

      Great question, I use only one and save the other. You can keep it in the refrigerator for a couple of days or freeze it.

      Thanks, Zoë

  4. I have seen so many people bake for Mikey – what a wonderful bloggers world we are in….My mum and I are just loving this..I cook and take pictures and half write the blogs she finishes them and together we are a team….
    Great cake

  5. Hi Zoe,
    I just found your blog and I have to say YOU ARE AWESOME! Also your book, ABI5 is incredible. My husband, who doesn’t like sweets, is thrilled that I’m finally baking things he can enjoy.

    I, too, made a pie for Mikey, though I got a little too creative with the ingredients and it was a little wobbly. But delicious nonetheless. I’ve just moved far away, so I couldn’t deliver it to friends or family, but I tried to send Jennie and her family prayers and wishes of healing as I baked it.

    Anyway, thanks for being so awesome. I’m totally following this blog!

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