american chocolate peanut butter cup pie
There are a few American style desserts that I actually make from time to time. There are the apple desserts. Those come out especially in the Fall season when it's perfect apple-picking time. Then, you've got bar desserts like fudge brownies that always have my attention. Of course, I completely crave chocolate, so that's a no brainer in decadent American classics. A lot of times, though, you need something to balance out the sweetness of the chocolate. That's where the peanut butter comes in!
Chocolate peanut butter pie is one of those things that you can find on many American diner menus. I used to order it all the time in school when I'd go to my favorite spot in town for a little lunch and a piece of pie. The crumb crust that it's generally made with is a typical pie crust, and this one just so happens to be made with graham crackers. Another bonus!
The first time I had this particular recipe, it was actually made for me by my husband and my mother-in-law for my birthday. I had just had my son a couple weeks prior and was still adjusting to new parenting, so the birthday celebrations were kept to mostly a low-key dinner and pie. Let me tell you that this pie was seriously a great birthday gift! It's actually one of the best birthday "cakes" that I've ever had, and I continue to make the recipe now for special occasions.
The pie is divided up into several layers. If you get a nice fork-full, you'll have a great flavor combination as they all melt together. First, the graham cracker crust lays on the bottom. The thick, fudgy chocolate layer goes on top of that, and then the light, whipped peanut butter cream rounds out the top. Add some drizzles of chocolate and crumbles of peanut butter cups over the top, and you've got one decadent and amazing dessert.
American Chocolate Peanut Butter Cup Pie
Adapted from Bon Appetit, August 2006.
For the pie crust
8 graham crackers slightly broken up into pieces
1/4 cup (1/2 stick) unsalted butter
4 Tbsp sugar
For the chocolate layer
1 1/2 cups bittersweet chocolate chips
2/3 cup whipping cream
2 Tbsp corn syrup
1 tsp vanilla
For the peanut butter cream
1 cup peanut butter chips
2 Tbsp creamy peanut butter (not freshly ground)
1 3/4 cup whipping cream (divided)
1 tsp vanilla
For the chocolate drizzle
1/4 cup bittersweet chocolate chips
1 Tbsp milk
Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with cooking spray. Set aside.
Add graham crackers, melted butter, and 2 tablespoons sugar into food processor and pulse until moist clumps form. Remove from food processor and press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes.
Meanwhile, combine chocolate chips, 2/3 cup whipping cream, corn syrup, and 1 tsp vanilla in microwave-safe bowl. Microwave for 30 second intervals, stirring after each time, until chocolate softens. Whisk until melted and smooth. Spread chocolate mixture over bottom of baked crust. Freeze 10 minutes.
Microwave peanut butter chips and 3/4 cup cream in large microwave-safe bowl for 15 second intervals, stirring often, just until chips soften. Whisk in peanut butter and 1 tsp vanilla. Set aside to cool to room temperature.
In a medium bowl, beat remaining 1 cup cream and 2 tablespoons sugar with a mixer until very thick but not yet holding any peaks. Fold into peanut butter mixture a little at a time. Spoon mousse over chocolate layer. Chill at least 1 hour.
To make a chocolate drizzle, add 1/4 cup of bittersweet chocolate chips to 1 Tbsp of milk in a microwave safe bowl. Microwave in 30 second intervals, stirring often, until the mixture has melted. Whisk until well combined. Set aside to cool for a minute. Then, drizzle with a fork over the top of the pie.
Chop peanut butter cups into quarters and sprinkle on top of the pie. Enjoy!