| Level: | Intermediate |
| Total: | 9 hr |
| Active: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 1 1/4 cups dry-roasted, salted peanuts
- 1/2 cup granulated sugar
- Pinch ground cloves
- 1/4 cup unsalted butter, melted
- 6 ounces bittersweet chocolate
- 1/4 cup heavy cream
- 1 1/2 cups milk
- 2 large eggs
- 1 cup confectioners’ sugar
- 2 tablespoons cornstarch
- Pinch fine salt
- 4 ounces cream cheese, cut into pieces
- 1/2 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 2 ounces bittersweet chocolate
- 1 1/4 cups heavy cream, chilled
- 1 tablespoon confectioners’ sugar
Instructions
- For the crust: Preheat the oven to 350 degrees F. Pulse the peanuts, granulated sugar, and cloves in a food processor until the mixture resembles coarse sand. Pulse in the butter. Press the nut mixture evenly into the bottom of a 10-inch springform pan and bake until set, about 15 minutes. Set aside to cool slightly.
- Melt the chocolate with the cream in a microwave, stirring every 30 seconds, until smooth, and then spread the chocolate over the crust. Freeze the crust while making the filling.
- For the filling: Whisk the milk, eggs, confectioners’ sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until boiling. Continue to cook until the consistency of mayonnaise, about 2 minutes more. Transfer to a bowl. Whisk in the cream cheese, peanut butter, and vanilla. Spread evenly over the chocolate and refrigerate until cold or overnight.
- For the topping: Melt the chocolate in a microwave, stirring every 30 seconds, until smooth; cool slightly. Whip the cream with the confectioners’ sugar until it holds slightly stiff peaks. Stir a large spoonful of the cream into the chocolate and then fold all the chocolate into the cream. Remove the pie from the pan. Spread the cream topping onto the pie with an offset spatula. Refrigerate for at least 30 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 785 |
| Total Fat | 58 g |
| Saturated Fat | 26 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 4 g |
| Sugar | 51 g |
| Protein | 15 g |
| Cholesterol | 143 mg |
| Sodium | 225 mg |
Reviews
Definitely the best chocolate peanut butter pie recipe I’ve had! It was more tedious to make but definitely worth it. The filling was decadent and light, and the chocolate whipped cream topping was so delicious! I will make again for the holidays next year!
Easy to make and is really good. The crunchy bottom, peanut butter, chocolate yummyness.
Time consuming and overall the taste and texture is just not worth it! I won’t make this again.
I made this pie for my husband’s birthday. I changed it up a bit. I made an oreo cookie crust (instead of the peanut crust), and then I doubled the topping. I chilled it in the fridge for about 6 hours. We were anxious to taste it, so we did. It was good, but not great. I then chilled it overnight and then tasted it again that next afternoon…what a difference!! It was awesome! I would highly recommend chilling it at least overnight…it really does make a difference. We loved it and and would definitely make it again.
Everyone loved it! If you want a gluten free crust, this is really good with no “special” ingredients that you have to buy. The springform shape makes it easier to cut and serve than traditional pies made in a pie tin. Will make again, and again.
No substitutions and no problems. I’ve been trying recipes from Food Network for years and I have to say that I have never been disappointed! It does amuse me to see how other cooks trash the recipe with such descriptors and “Yuck!” and “it ruined my dinner!” When I want to try a recipe I look to see if the ingredients are things I like and are easy to find, I taste as I go, and most importantly I follow instructions. I teach software for a living and I’m always surprised by students who don’t follow directions and yet blame the software or the instructor.
This is a great pie. I made it the day before. The peanut crust is excellent and great for those who can’t consume gluten or wheat! I would make it again. Yes it’s rich but what do you expect from Emeril?
This is a great pie. I made it the day before. The peanut crust is excellent and great for those who can’t consume gluten or wheat! I would make it again. Yes it’s rich but what do you expect from Emeril?
YUM! I substituted the peanuts in the crust for some oreo cookie crumbs and skipped the chocolate glaze. This was the best peanut butter chocolate pie I have ever tasted! It is nice and thin, more like a tart. I will defiantly make again!
I’ve made this a few times and both times tasted great but how big of a hit depends on your crowd. One crowd loved it and it was gone before every other desert. One person even said it tasted like peanut butter cups on steroids! The other event everyone thought it was too rich and ate the fruit salad instead but both times it tasted great! I love this pie but it is rich so make sure to make it for someone who loves peanut butter & chocolate together and don’t mind a really rich taste!
My entire family loved this pie! I will make it again for sure!!!
This took a lot of time. Made it on Father’s Day for my Hubby. I sure wish I hadn’t. Bad, bad, bad! The crust was impenetrable. After chiseling a few pieces off and tasting it my husband and I agreed to throw it out. The filling is so rich, it’s just too much. My Husband is a big Reeses peanut butter lover. He eats peanut butter by the spoonful. He was eating it clearly to be polite until I gagged on it. I can not fathom why anyone reviewed this well. If I were to make another peanut butter pie I’d just buy the mix that Jello Pudding makes. Too much time for this, too disgusting a result. Can’t make it clearer-YUCK!