Chocolate Peanut butter Pie Redux + Pie Party Recap & Dub Pies #Giveaway!
Author: Susan Palmer
I used freshly ground peanut butter for this pie, if you can get your hands on it, I recommend using it. The pie is sweet enough as it is, and you don't need the added sugar that commercial peanut butters container. I don't however recommend natural style peanut butter as it isn't as creamy as freshly ground.
For the crust:
  • 2 cups crushed chocolate cookies
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons white granulated sugar
For the ganache:
  • 12 ounces 60% dark chocolate or semi-sweet chocolate, finely chopped
  • 1¼ cups heavy cream
  • ½ teaspoon kosher salt
For the peanut butter mousse
  • 1½ cups peanut butter
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla extract
  • 1¼ cups heavy cream
  • optional: Reese's peanut butter cups for decoration
For the crust:
  1. Pre-heat your oven to 350 degrees F.
  2. In a small bowl, mix together the crushed cookies, butter and sugar. Pour it into a 2 inch deep tart pan with a removable bottom. Firmly press the crust down, making sure to line the sides with the cookie crust. Bake for 10 minutes and let cool.
For the ganache:
  1. Heat your heavy cream in a small saucepan over medium until it just begins to simmer.
  2. In a small bowl place the chocolate and salt - then pour the warm cream over. Let sit for 3-4 minutes until the chocolate begins to melt. Whisk the mixture, until the chocolate is completely melted and you have a thick ganache.
For the peanut butter mousse:
  1. Using a stand or hand mixer, mix together the peanut butter, confectioners sugar and vanilla extract. The mixture is going to turn into a big lump of peanut butter, don't worry, it'll smooth out when you add the whipped cream. Move to a large mixing bowl.
  2. Clean out the bowl of your mixer and if using a stand mixer, attached the whisk. Pour in the heavy cream and whisk until medium peaks form.
  3. Add ⅓ of the whipped cream to the peanut butter and stir well to smooth it out. Once smooth, carefully fold in another third of the whipped cream, twirling the bowl as you fold, making sure not to deflate the mouse. Continue with remaining cream. If you have white streaks, it's fine, you don't want to over mix.
To build your pie:
  1. Pour in half the ganache into the bottom of the cookie crust. Smooth over the entire crust, including the sides. Place in the freezer for 10 minutes.
  2. Onces the ganache has set, add the peanut butter mousse, reserving ½ cup for decoration.
  3. Add the remaining ganache, smoothing over the top of the mousse. Place in the freezer for another 10 minutes to set.
  4. To decorate, add the remaining mousse to a pastry bag with a tip of your choice. Decorate as you like and top with chopped Reese's peanut butter cups.
  5. Refrigerate for at least 2 hours to completely set before serving.

This pie is rich, so rich in fact that you really only need sliver to satisfy your chocolate and peanut butter cravings. It does get messy though, so be sure to keep it cold at all times and to serve cold.

Recipe by The Girl in the Little Red Kitchen at