Jen’s Chocolate-Peanut Butter Pie

This pie is a peanut butter cup aficionado’s dream. It was the creation of my friend Jen, who was one of the bakers at Foster’s and it has since become a Market staple — one of our most popular pies. With layers of crispy chocolate crust, smooth dark chocolate ganache, creamy peanut butter filling, and cool whipped cream, it is a true indulgence

Makes one 9-inch pie/ Serves 8 to 10

Crust
1 prebaked 9-inch black Bottom Cookie Crust with 1/4 cup ground peanuts (recipe follows)

Chocolate Ganache Layer
1 cup semisweet chocolate chips (or 6 ounces bittersweet chocolate, chopped)
3/4 cup heavy cream

Peanut Butter Layer
6 ounces cream cheese, softened
3/4 cup creamy peanut butter, softened
3/4 cup sweetened condensed milk
1 teaspoon pure vanilla extract
2 cups heavy cream

Topping
1 teaspoon pure vanilla extract
2 cups whipped cream, reserved from the peanut butter layer
1/4 cup toasted peanuts
2 tablespoons ganache, reserved from the ganache layer
1/2 cup peanuts, toasted

Chocolate Ganache Layer

1. Place the chocolate chips in a large bowl. Place the cream in a a small saucepan and bring to a boil. Pour the hot cream over the chocolate, stirring until the chocolate melts and the mixture is fully combined and smooth. Set aside 2 tablespoons of the ganache for the topping. Let the remaining ganache cool slightly, then pour the ganache into the bottom of the cookie crust and refrigerate for about 30 minutes, until firm.

Peanut Butter Layer

1. Cream the cream cheese and peanut butter in a large bowl with an electric mixer or wooden spoon until soft and creamy. Add the condensed milk and beat until thoroughly blended. Add the vanilla and stir to mix.

2. In a separate bowl with an electric mixer, whip the cream to soft peaks. Set aside half of the whipped cream for the topping and gently fold the remaining half into the peanut butter mixture. When the ganache is completely firm, spoon the mixture on top of the chilled ganache, spread evenly, and refrigerate for about 1 hour, until firm. You can refrigerate the pie overnight or up to several days at this point.

Topping

1. Fold the vanilla into the reserved 2 cups whipped cream. Using a spatula or pastry bag, evenly spread or pipe the cream over the pie and sprinkle with the peanuts.

2. Gently reheat the reserved ganache in the mocrowave for about 10 seconds, until soft enough to pour. Cool slightly and drizzle the ganache over the pie, sprinkle with peanuts and chill until ready to serve.

Related recipe(s):

Black Bottom Cookie Crust