Today I’m giving you pie. Believe me, if I could have you all over for a slice, I would. We could all hang out in the kitchen and ask each other inquisitive questions. How much fun would that be!
There was a time when I would have run a mile from a stranger, but now I’m all about the small chat. Fifteen years living in the America will do that to you. I don’t mean that in a bad way, but ya’ll are just so chatty…I love it. Something else I heart is pie. Warm or cold, savory or sweet one slice usually means two. After cheating a little with my Blood Orange Meringue Pie recently, by using pre-made pie crusts (always sold in two packs) I had one left in the freezer. Who am I to let another thing get freezer burned so I kept this one simple and made an all American Chocolate Peanut Butter Pie.
Because this is such a basic recipe, I still like to switch things up a smidge. I noticed that most peanut butter mousse recipes called for cream cheese, but I used mascarpone cheese which is creamier and has a richer taste than cream cheese. Aside from baking the pie crust, there’s no other baking involved. Easy just got even easier, make sure and serve this chocolate peanut butter pie at room temperature so the peanut butter mousse and chocolate swirls can get all up in one another. Amazing…
Chocolate Peanut Butter Pie
- 1 inch baked 9 pie shell cooled
- 1/2 cup heavy cream
- 1/2 tablespoon sugar
- 8 ounces mascarpone cheese at room temperature
- 1/2 cup creamy peanut butter
- 3 tablespoon powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1 dark chocolate bar 3oz
For The Chocolate Frosting
- 6 tablespoons unsalted butter at room temperature
- 1 3/4 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
Bake the pie shell as per the manufacturers instructions. Let cool.
In a bowl, whisk the heavy cream and sugar until thickened, set aside.
In the bowl of a stand mixer with a whisk attachment, beat the mascarpone cheese and peanut butter.
Scrape the bowl down and mix again until well combined and smooth.
Add the powdered sugar and vanilla.
Mix on low speed until the sugar has been incorporated.
Turn the speed up and beat on medium-high for 3-4 minutes and the mixture is light and fluffy.
Using a spatula, fold in the mixed heavy cream to the peanut butter mixture.
Transfer to the pie crust and smooth out evenly. Keep it in the refrigerator while you make the chocolate frosting.
Beat the butter until light.
Add the powdered sugar and cocoa and mix on low.
Scrape down and add the milk and vanilla.
Mix on low until the ingredients start to come together, turn the machine to high and beat until light and fluffy, about 5 minutes.
Using a plain nozzle piping bag, lay some chocolate swirls around the side of the filled pie.
Melt half of the chocolate bar in the microwave or over a double boiler and drizzle it over the whole pie.
Finish by chopping the remaining chocolate and sprinkling over the pie.
Store in the refrigerator until ready to use, but bring to room temperature before serving.