I was doing some Fall photography near Cripple Creek, CO. and happened upon this tiny hole in the wall kind of place called The Gold Camp Bakery and Deli in Victor, Colorado. 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! (Imho.) 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. It's rich! A sliver will suffice. —Miss_Karen
1 (9") pie
premade chocolate crust, well chilled
1 1/2 cups
creamy peanut butter or Biscoff spread
heavy cream (for the filling)
Good quality chocolate. I prefer dark chocolate
1/4 cup plus 1 tablespoons
In This Recipe
Preheat the oven to 350 degrees F.
Place the peanut butter, heavy cream and butter into a bowl and blend well. The mixture needs to be smooth. If it is blended a minute or so, the texture becomes more mousse like.
Add the powdered sugar, vanilla, honey and nutmeg. 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.