Peanut Butter Pie

Peanut Butter Pie

from cooking.nytimes.com
50 min
8 to 10

Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn’t convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder.

Ingredients

  • 6 tablespoons/85 grams unsalted butter, melted, plus more for the pan
  • 3/4 cup/150 grams granulated sugar
  • 3/4 cup/75 grams unsweetened cocoa powder (not Dutch-processed)
  • 1/2 cup/60 grams all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups/300 milliliters heavy cream
  • 1 1/2 cup/405 grams smooth, sweetened peanut butter, like Jif or Skippy
  • 1 8-ounce/226 grams block full-fat cream cheese, at room temperature
  • 2/3 cup/133 grams light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 ounces/57 grams semisweet chocolate, chopped (optional)
  • 1 tablespoon/14 grams unsalted butter (optional)

Directions

  1. 1

    Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.

  2. 2

    Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.

  3. 3

    Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.

  4. 4

    Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.