Jen’s Chocolate–Peanut Butter Pie

Name: Jen’s Chocolate–Peanut Butter Pie
Yield: makes one 9-inch pie / serves 8 to 10
Ingredients: 1 prebaked 9-inch Black Bottom Cookie Crust, with 1/4 cup ground peanuts (page 335); 1 cup semisweet chocolate chips (or 6 ounces bittersweet chocolate, chopped); 3/4 cup heavy cream; 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; 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

December 14, 2011

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.

Recipe notes

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