Chocolate Peanut Butter Truffle Pie.

I’ve been holding out on you…

But first, let this be a lesson in freshly whipped cream. Do not whip your cream and put it on your pie and then just sit around and do nothing for a few hours and expect said whipped cream to hold up.

It does not.

That is my PSA for the day.

So this pie. HOLY COW. I don’t think I have made anything this decadent in a loooooong time. Plus, it’s peanut butter and chocolate. Otherwise known as the greatest combination in all the world. I’m not even exaggerating and you know it.

I shared a peek at this on instagram over two weeks ago. Yes. Two WEEKS. I don’t know why I’ve waited so long to tell you about it but I did. This thing of beauty can be refrigerated or frozen. I wish I could tell you that I successfully managed to stay away from it with a little spoon but… I didn’t.

I definitely stood over the counter one day with spoon in hand, taking bites right from the dish and reading the issue of Women’s Health with Maria Menounos on the cover talking about her fab abs. I then, obviously, had to take a picture of that hot mess that was me and my spoon in a half-eaten trashy pie with a hot girl in print right next to it… and then spent three days determining if it was instagram worthy or if I was just being an a-hole. Guess what answer I went with? I have to say though… it’s a funny moment when you realize you’re standing over the sink with a pie-filled spoon in your mouth and staring at a shot of six pack abs at the same time. Isn’t it ironic? Don’t you think.

Here is my favorite thing about this pie: my husband loved it. You know, he is weird in that he doesn’t usually enjoy peanut butter and chocolate combos or even peanut butter in desserts. He loves it on it’s own or in copious amounts of PB and J’s but in the sweet stuff? Never. Doesn’t do it for him. So odd.

Does

not

compute.

So when HE liked it? I knew it was good. I mean, this is a dish that my dreams are made of. This is like last-meal food. It might be the answer to the big question. The one where you have to choose what exactly you would eat as your last meal. It might be. Maybe.

I also love it because I freak out over layers. We have a thick graham crust, a chocolate truffle layer, a whipped chocolate peanut butter layer and them some (very sad) whipped cream. And extra chocolate on top. Oh and the craziest thing is that there is no added sugar in this pie. I mean, yes, there is chocolate, but no extra sugar. Wait. Whoa whoa whoa. IS THIS A HEALTH FOOD?

Can’t help it. This is how my mind works.


Print

Chocolate Peanut Butter Truffle Pie

Yield: makes one 8 or 9-inch pie

Prep Time: overnight

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

Directions:

To make the crust, combine butter and graham crumbs in a bowl until moistened. Press into a 8 or 9-inch pie plate and stick in the fridge while you make the truffle layer.

To make the truffle layer, place chocolate in a large bowl. Heat cream in a small sauce pan over medium heat until it just begins to bubble. Pour cream over the chocolate and let sit for a minute, then stir continuously until a dark chocolate forms. Pour into the crust then stick in the freezer for 30 minutes to set.

For the whipped layer, melt the chocolate, peanut butter and 1/2 cup of cream together, either in the microwave or over a double boiler. Stir constantly until it becomes dark and chocolately and is completely combined. Let cool completely. Take the remaining cold whipped cream and add it to the bowl of your electric mixer with a whisk attachment. Beat until stiff peaks form, then slowly pour in the chocolate peanut butter mixture, using a spatula to scrape down the sides if needed. Spread whipped layer evenly over the truffle layer, then refrigerate over night.

Right before serving, whip the other 1 1/2 cups of cream (just like you did when you started for the truffle layer) and spread on top of the pie. Cover with chocolate. Serve immediately.

Oh and P.S. this is still the only kind of pie I can make. The real stuff? Still failing.