March 28, 2014

Chocolate Peanut Butter Pie

It's pie day for our church's Lenten fish fry. Shockingly, I have three different peanut butter pies bookmarked to try. This one from Spicy Perspective was my winner, winner, fish dinner because it allowed me to use the remaining homemade cream cheese for something other than beer dip that I would devour by myself.

I actually doubled this recipe and made it in a giant disposable foil pan intended for grilling pizza. Best part is I had enough extra to make a small tart version that my husband and I reluctantly shared. His logic was since he only had half a pie that he should be able to have another half of a pie with the whole thing.

That should tell you how good it is. I was completely impressed with my ability to create such a huge pie that looks so presentable!

Chocolate Peanut Butter Pie
1 cup flour
1/3 cup cocoa
1/2 tsp. salt
2 1/2 Tbsp. sugar
6 Tbsp. cold butter, cut into cubes
4 Tbsp. COLD shortening, cut into cubes
3-4 Tbsp. cold brandy 
3 cups heavy cream, whipped (6 cups whipped cream)
2 cups peanut butter
16 oz. cream cheese, softened
4 cups powdered sugar 
1/4 cup  heavy cream
1/2 cup chocolate chips
1/2 cup chopped salted peanuts
1 small chocolate bar for chocolate curls

Preheat the oven to 375ºF, and lower the rack to the lowest position. Cut the butter and shortening into cubes, and place in the freezer to chill while pulling out the other ingredients. Pour the brandy over ice to chill.

Pulse the flour, cocoa powder, salt and sugar in a food processor. Add the cold butter and shortening, and pulse to break up the butter into small pea-size balls. Drain the brandy, and add one tablespoon at a time pulsing, in between, until the dough come together. Don't add too much liquid, and don't over mix. Dump out onto a piece of plastic wrap. Wrap well, and refrigerate for at least 30 minutes.

Once the dough has chilled, place a piece of foil on the counter. Flour the foil, and place the dough in the center. Flour a rolling pin, and roll the dough out into a 12-inch circle. Use the foil to flip the dough into a deep-dish pie pan, and then remove the foil. Fit the crust down into the pie pan, but don't stretch the dough. Fold the rough edges under, and crimp the edges with your fingers. Then place the foil back inside the pie crust, and fill with dried beans. Bake the pie crust for 17 to 20 minutes until set. Allow the crust to cool before removing the pie weights and paper. Cool completely before filling.

For the filling, whip the heavy cream into firm peaks, and set aside. Beat the cream cheese until smooth, and then beat in the peanut butter. Scrape the bowl, and slowly add the powdered sugar. Once the mixture is smooth, gently fold in the whipped cream until the texture is consistent.Scoop the pie filling into the cooled crust. Refrigerate immediately.

To garnish, microwave the heavy cream until scalding hot. Add the chocolate chips, and allow them to sit in the cream for 2 to 3 minutes. Stir until smooth. Once the chocolate ganache cools a little, use a spoon to drizzle it over the top. Then sprinkle with peanuts. Use a vegetable peeler to shave chocolate curls over the top. Chill until ready to serve. Serves 8.


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