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.



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