Chocolate Peanut Butter Pie

Votes: 1

Time: 9 o'clock.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 785, total fat 58 G., saturated fats 26 G., proteins 15 G., carbohydrates 61 G., fiber 4 G., cholesterol 143 mg, sodium 225 mg, sugar 51 G.

This luxurious chocolate peanut butter pie looks so festive and can easily replace a cake at your celebration. A thick layer of silky cream cheese and peanut butter filling sits atop a chocolate-covered, ground peanut crust, topped with a light, mousse-like chocolate topping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 1/4 cups dry-roasted salted peanuts
0.5 cup granulated sugar
A pinch of ground cloves
1/4 cup unsalted butter, melted
170 g of dark chocolate
1/4 cup heavy cream

Filling

1.5 cups of milk
2 large eggs
1 cup powdered sugar
2 tablespoons cornstarch
A pinch of fine salt
110 g cream cheese, cut into pieces
0.5 cup creamy peanut butter
1 tsp vanilla extract

Topping

60 g of dark chocolate
1 and 1/4 cups chilled heavy cream
1 tbsp powdered sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, cream, milk, cream cheese, Peanut, dark chocolate, starch, Peanut butter, carnation

Cooking the dish according to the recipe:

Cake:

Preheat oven to 350°F (175°C). Combine the peanuts, granulated sugar, and cloves in a food processor and process until coarsely ground. Stir in the butter. Press the mixture into the bottom of a 10-inch (25 cm) springform pan and press evenly into the pan. Bake until set, about 15 minutes. Set aside to cool slightly.
Melt the chocolate and cream in the microwave, stirring every 30 seconds, until smooth, then spread the chocolate over the cake layer. Place the cake layer in the freezer while you prepare the filling.

Filling:

In a medium saucepan, combine the milk, eggs, powdered sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Continue cooking until the mixture reaches the consistency of mayonnaise, about 2 more minutes. Transfer the filling to a bowl. Stir in the cream cheese, peanut butter, and vanilla extract. Spread the filling evenly over the chocolate crust and refrigerate until completely set or overnight.
Topping:

Melt the chocolate in the microwave, stirring every 30 seconds, until smooth; let cool slightly. Whip the cream with the powdered sugar until stiff peaks form. Fold a large spoonful of whipped cream into the chocolate, then fold all of the chocolate into the cream. Remove the cake from the pan. Spread the topping on top. Refrigerate for at least 30 minutes before serving.