Chocolate-PB pie topped with whipped cream and Panamanian chocolate bits
Wow. I have a serious "food hangover" today. You see, while most people resolve to be more healthy at the first of the New Year, I resolved to make Chocolate-Peanut Butter Pie (Page 190-191). It's so good. But it's super rich. And on top of baked brie, prime rib and scalloped potatoes, my stomach is suffering the consequences. But today is my legs day at the gym, and I'll kick up the internal engines to burn some of the cream and sugar of last night's indulgence. Shoot, tonight I may sit down to the leftover pie.
Simple ingredients: I had everything already in my kitchen for this recipe
This pie will indeed send peanut-butter fans into ecstasy. It's rich, but not overly sweet. The peanutty creamy goodness rests on a solid foundation of graham and chocolate. The graham crust is liberally buttery. The layer of chocolate ganache coats the graham and creates a very aesthetically pleasing dark line between graham and PB.
Godly crust: Graham, brown sugar, and butter
A word to the planners: The recipe calls for using a 9" pie pan. I used an 8" pie pan plus another "pint-size" pie pan. The recipe makes a lot of filling. And I could easily stretch it into a pie and a half-pie.
I challenge you to make this recipe without taste testing a large amount of this creamy batter.
It's pretty easy to make. Only the crust bakes. The chocolate melts, and the whipped cream gets folded into cream cheese, peanut butter and confectioner's sugar mix. You can top it with Reese's bits, chocolate shavings, or whipped cream. Yum.
See? Doesn't that chocolate stripe look nice?