Last month I published a recipe for Frozen Mocha Pie that I adored, and you guys seemed to enjoy it too. Frozen pies are perfect for summer since they require no baking and feel oh-so-cool on your tongue. Ever since eating BLT Steak’s chocolate-peanut butter mousse at Thermador’s event last month, I had been craving a dessert combining chocolate and peanut butter flavors. So when I stumbled upon Martha’s recipe for frozen chocolate-peanut butter pie, it didn’t take long before I found myself in the kitchen pulsing cookies to crumbs in my food processor and whipping peanut butter into cream cheese.
Taste: The combination of chocolate and peanut butter is just wonderful. Heavenly. Scrumptious. Inspired.
Texture: The crust is crunchy yet buttery while the filling is firm yet lusciously smooth.
Ease: This pie requires a few steps, dirties a few dishes, and needs to chill. If homemade pie were easy, though, it wouldn’t be nearly as special or appreciated.
Appearance: I have yet to see a plate of pie I wouldn’t want to eat. My pie filling ended up having small chunks of peanut butter, which made it look a little strange in the photo. For a more uniform appearance, don’t use natural peanut butter.
Pros: Crave-worthy and perfect for summer. Plus, it’s great for entertaining since it can be made ahead of time.
Cons: Takes a bit of elbow grease and time.
Would I make this again? Yes.
Chocolate Peanut Butter Pie
Yield: 8 servings
1 3/4 cups chocolate wafer crumbs (from about 36 cookies)
8 tablespoons (1 stick) unsalted butter, melted
Pinch of salt
6 ounces cream cheese, room temperature
3/4 cup confectioners' sugar
1/2 teaspoon coarse salt
1 1/2 cups smooth peanut butter
1 tablespoon pure vanilla extract
1 3/4 cups heavy cream
1 ounce dark chocolate, melted, for decorating
2 tablespoons smooth peanut butter, melted, for decorating
Adapted from Martha Stewart Living