Chocolate Peanut Cream Pie
Submitted by deemun
Triple-layered no-bake pie with chocolate butter filling, a creamy peanut butter cream cheese center, and roasted peanuts. Like a giant Reese’s cup in a pie crust.
YIELD
1 piePREP
20 minCOOK
0 minREADY
1 hrsThis pie doesn’t mess around. Three distinct layers stack up inside a baked pie shell: a rich chocolate-butter filling on the bottom, a fluffy peanut butter cream cheese layer in the middle, and more chocolate spread across the top, ringed with roasted peanuts.
The peanut butter layer is the star. Cream cheese, peanut butter, and powdered sugar get folded into freshly whipped cream for something that eats like a peanut butter cheesecake mousse.
The chocolate layers use melted chocolate chips creamed with butter, sugar, and egg for a dense, truffle-like texture. Chill until set and you’ve got a pie that’s over-the-top in the best possible way.
Chef Tips
- Cream the butter and sugar for the chocolate filling for a full 2-3 minutes to get it light and fluffy
- Use salted roasted peanuts for the topping; the salt contrast against the sweet fillings makes everything pop
- Chill for at least an hour so the layers set cleanly; this pie slices much better cold
- Run a knife under hot water before slicing for the cleanest cuts through all three layers
Ingredients
Directions
To make chocolate filling: cream butter and ½ cup sugar. Add egg, beat 2 to 3 minutes.
Blend in chocolate. Spread 1 cup of the mixture over baked crust.
Set aside remaining chocolate mxiture.
Sprinkle 1 cup peanuts over chocolate mixture.
For peanut filling: Combine cream cheese, peanut butter, powdered sugar and egg.
Fold in whipped cream, spoon over chocolate filling.
Spread reserved chocolatge mixture over peanut illing to within 2 inches of edges.
Sprinkle one half cup peanuts around outer edge of pie.
Refrigerate.
Comments
