PEANUT BUTTER PIE

Peanut Butter Pie image

Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn't convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder.

Provided by Samantha Seneviratne

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

6 tablespoons/85 grams unsalted butter, melted, plus more for the pan
3/4 cup/150 grams granulated sugar
3/4 cup/75 grams unsweetened cocoa powder (not Dutch-processed)
1/2 cup/60 grams all-purpose flour
1/2 teaspoon kosher salt
1 1/4 cups/300 milliliters heavy cream
1 1/2 cup/405 grams smooth, sweetened peanut butter, like Jif or Skippy
1 8-ounce/226 grams block full-fat cream cheese, at room temperature
2/3 cup/133 grams light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 ounces/57 grams semisweet chocolate, chopped (optional)
1 tablespoon/14 grams unsalted butter (optional)

Steps:

Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.
Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.
Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.
Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 24 grams, Carbohydrate 48 grams, Fat 48 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 21 grams, Sodium 296 milligrams, Sugar 34 grams, TransFat 0 grams