Recipes
- Posted on
- Comments 0
Chocolate Peanut Butter Pie
It’s been mentioned on here before that I am a crazy Christmas lady. My tree is up and our stockings have been hung by the chimney with care. The neighbors don’t know I’m a stone cold weirdo, so I’m waiting to decorate the outside until it’s a little more “acceptable.” Since the holiday season has arrived at the almost Wilson household, I’ve been perfecting pies to bring to get togethers. T-Baby, aka my mom, is a fruit pie kind of gal. I myself am a connoisseur of custard pies. Derick… he is a peanut butter pie person. Today’s pie is for him! If you like sweet and salty, this tasty little treat is for you too.
The Supplies
For the Crust
- 2 cups of flour
- 1 tsp of salt
- 2 tbsp of sugar
- 2 tbsp of cocoa powder
- 8 oz of cold, unsalted butter
- ¼ cup of ice water
For the Filling
- 2 cups of heavy cream
- 8 oz of cream cheese, room temperature
- 1 cup of peanut butter
- ½ cup of sugar
- ½ tsp of salt
- ½ tsp of vanilla
The Procedure
For the Crust
- Combine one cup of flour, sugar, cocoa powder and salt in the bowl of a stand mixer.
- Cube butter and cut in butter using a pastry blender. Once all butter has been added, add remaining cup of flour. Mix on medium-low until dough is crumbly.
- Add water and continue to mix on medium-low until dough gathers around paddle.
- Pat dough into an 8 inch disc and refrigerate for at least one hour.
- Once dough is chilled, blind bake prior to filling.
For the Filling
- Whisk heavy cream until medium peaks are formed. Set aside.
- Combine cream cheese, peanut butter, sugar, salt, and vanilla in bowl of a stand mixer. Cream using the paddle attachment.
- Fold in whipped cream, a quarter at a time.
- Fill pre-baked pie dough and top with pretzel pieces. Refrigerate until ready to serve.
Thanks for letting me be a tart of your world.
Author
