Author Notes: I was doing some Fall photography near Cripple Creek, CO. and happened upon this tiny nowhere place for lunch. Their peanut butter pie had been highly recommended and was VERY good! I was inspired to find the perfect recipe. Sadly, too many of the on- line recipes call for cream cheese. GROSS! I wasn't looking to make some sort of cheese cake. YUCK! Then, I found this recipe by Alton Brown and tweaked it slightly. This pie doesn't have cream cheese (thank goodness!) This is the best! My son insisted that I add this to my own cookbook compilation.
Makes: 1 (9") pie
Prep time: 5 min
Cook time: 12 min
premade chocolate crust, well chilled
tablespoons unsalted butter
cups creamy or honey roasted peanut butter
tablespoons heavy cream (for the filling)
cup powdered sugar
teaspoon vanilla extract
ounces good quality chocolate, I prefer dark chocolate
cup plus 1 TBSP. heavy cream
handfuls chopped peanut butter cups or peanuts as garnish.
- Preheat the oven to 350 degrees F.
- Place the peanut butter, heavy cream and butter into a bowl and blend well.
- Add the powdered sugar, vanilla and honey mix until smooth. Carefully spread the mixture into the pie shell and bake for 10-12 minutes. Remove from the oven and allow to cool while preparing the topping.
- Place the heavy cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.
- Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving. Garnish with chopped peanut butter cups or peanuts.
- This is insanely rich. A sliver will suffice!
- This recipe was entered in the contest for The Recipe You're Asked to Bring to Every Gathering