Chocolate Bottomed Peanut Butter Pie
Try this Chocolate Bottomed Peanut Butter Pie recipe, or contribute your own.
Try this Chocolate Bottomed Peanut Butter Pie recipe, or contribute your own.
- 1 tsp vanilla extract
- 1 cup cold milk
- 1/2 cup creamy peanut butter
- 2/3 cup heavy cream
- 1 (9 inch) pie crust (such as pillsbury) pre baked according to package instructions
- 12/3 cups semi-sweet chocolate chips
- 2 tbsp corn syrup or honey
- 1 small box instant vanilla pudding mix
- 8 oz. cool whip thawed
- 8 - 10 reese's mini cups chopped
- 2 tbsp melted chocolate for drizzling
- Carbohydrate 602.20440002134 g
- Cholesterol 128.286666805154 mg
- Fat 359.296653418444 g
- Fiber 59.5840008601729 g
- Protein 75.8876533591606 g
- Saturated Fat 191.76726336636 g
- Serving Size 1 1 recipe (1337g)
- Sodium 275.524666721175 mg
- Sugar 542.620399161167 g
- Trans Fat 16.3871820043128 g
- Calories 5361 calories
Step-by-step
- Combine the chocolate chips, heavy cream, corn syrup and vanilla extract in a microwave safe bowl.
- Heat at 50% power for 1 minute, then stir with a whisk until the chocolate mixture is smooth and creamy.
- (If chocolates are not melting you can heat for an additional 15 seconds at 50% power).
- Pour the chocolate into the pre baked pie crust and smooth out into an even layer.
- Place in the freezer for 10 minutes.
- Meanwhile prepare the peanut butter mousse by whisking together the instant vanilla pudding mix with 1 cup of cold milk until smooth.
- Heat the peanut butter in the microwave for just 10 seconds to loosen it up a bit, and then add it to the vanilla pudding.
- Whisk until smooth and thick.
- Gently fold in the thawed cool whip until fully incorporated.
- Pour on top of the chocolate layer.
- If you'd like, decorate the top with chopped Reese's cups and a drizzle of chocolate.
- Keep stored in fridge until ready to enjoy.
Ingredient quantities and basic steps reveal very little about the thermal vulnerability of chocolate when it meets warm cream. Melting chocolate chips and heavy cream together requires restrained microwave power at 50 percent to prevent the cocoa solids from seizing into a grainy paste. Applying microwave heat in short, controlled bursts protects the emulsion, keeping the mixture fluid enough to pour evenly across the base of a pre-baked pastry shell before it hits the freezer for exactly ten minutes to set. Neglecting this initial chill causes the heavy peanut butter mousse layer to bleed directly into the warm chocolate base, muddying the clean visual demarcation between the two strata.
Assessing the readiness of the mousse relies entirely on visual and textural observation rather than a thermometer. Whisking the instant vanilla pudding mix with one cold cup of milk creates a stiff base, and warming the peanut butter for precisely ten seconds loosens its viscosity just enough to incorporate smoothly without deflating the folded whipped topping. Fold gently with a silicone spatula until zero white streaks remain visible, ensuring maximum air retention in the finished filling. Swapping corn syrup for honey works at a direct one-to-one ratio, though honey introduces a distinct floral note that alters the final profile of the chocolate ganache layer.
