I’ve been holding out on you…
First: a quick note about whipped cream. Don’t whip cream, put it on a pie, and then walk away for hours expecting it to hold up perfectly. It won’t. Consider this your PSA.
This pie is outrageously decadent. Peanut butter and chocolate together are, without a doubt, one of the best flavor pairings—no exaggeration. I teased it on Instagram over two weeks ago and have finally come clean: it can be kept chilled or frozen, and yes, I did absolutely fail at resisting spoonfuls straight from the dish.
I once stood over the counter with a spoon and a half-eaten pie while reading a magazine with a model showing off abs. I photographed that ridiculous moment, debated posting it for days, and eventually decided to share it because it was too honest not to. There’s something oddly hilarious about comparing a pie-filled spoon to a photo of six-pack abs.
My favorite part? My husband loved it. He’s normally not into peanut butter in desserts — strange, I know — so the fact that he did meant this pie is seriously special. This is the kind of dessert I daydream about; it might even be a contender for a “last meal.”
What I adore about the pie are the layers: a thick graham cracker crust, a rich chocolate truffle layer, a light whipped chocolate-peanut butter filling, and a final blanket of whipped cream with extra chocolate shavings on top. Surprisingly, there’s no added sugar beyond what’s in the chocolate, so it almost feels like a treat with an honest twist.
Chocolate Peanut Butter Truffle Pie
Yield:
1
(8 or 9-inch) pie
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Ingredients
- 1 1/3 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 1/2 cups cold heavy cream
- chocolate shavings/curls for garnish
Truffle Layer
- 6 ounces semi-sweet chocolate, chopped
- 2/3 cups heavy cream
Whipped Chocolate Peanut Butter Cream
- 4 ounces semi-sweet chocolate, chopped
- 6 ounces creamy peanut butter
- 1 1/2 cups cold heavy cream
- 1/2 teaspoon vanilla extract
Instructions
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For the crust: combine the graham cracker crumbs and melted butter until evenly moistened. Press the mixture into an 8- or 9-inch pie plate. Chill in the refrigerator while you prepare the truffle layer.
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For the truffle layer: place the chopped semi-sweet chocolate in a large bowl. Heat 2/3 cup heavy cream in a small saucepan over medium heat until it just starts to bubble. Pour the hot cream over the chocolate, let it sit for a minute, then stir until the mixture is smooth and glossy. Pour this into the chilled crust and freeze for 30 minutes to set.
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For the whipped chocolate-peanut butter layer: melt the 4 ounces chopped chocolate, the peanut butter, and 1/2 cup of the cream together (microwave in short bursts or use a double boiler), stirring until completely combined. Let cool fully. In a mixing bowl, whip the remaining 1 1/2 cups cold heavy cream with the whisk attachment until stiff peaks form. Gently fold the cooled chocolate-peanut butter mixture into the whipped cream until uniform. Spread this layer evenly over the set truffle layer and refrigerate overnight.
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Just before serving, whip the reserved 1 1/2 cups of cream until fluffy, spread it over the pie, and finish with chocolate shavings or curls. Serve immediately.
Notes
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Oh, and P.S.: this is still the only kind of pie I can reliably make. The rest? Still a work in progress.