Chocolate Peanut Butter Pie Recipe

Dark chocolate ganache made with brown butter and a sweet chocolate shell. A fluffy, salty peanut butter mousse on top. 

Brown Butter – 7 tablespoons butter to be browned Chocolate Crust – 1/2 cup butter, unsalted and softened 113g – 1/2 cup powdered sugar 65g – 1/4 cup dutch process cocoa 25g – 1 large egg yolk – 1/2 tsp fine sea salt – 1 1/4 cups all purpose flour 165g Brown Butter Ganache – 70 grams browned butter from above – 200 grams dark or semi-sweet chocolate chips or chopped from a bar – 200 grams heavy cream – 1 tsp pure vanilla extract – pinch flaky sea salt , if you have it Peanut Butter Mousse – 1 package cream cheese, softened 226g – 1/2 cup powdered sugar – 1/2 tsp fine sea salt – 1/2 cup peanut butter, smooth 130g – 1 cup heavy cream 225g – 1 tsp pure vanilla extract

INGREDIENTS

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INSTRUCTION

Over medium heat, brown butter in skillet. Melt, splash, and foam. When it stops sputtering and is nearly silent, brown bits appear at the bottom.  

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STEP  1 .

Cool everything in a heatproof bowl, including brown bits. The crust: Blend the sugar and butter in a food processor or stand mixer bowl with the paddle attachment, 

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STEP 2.

then add the remaining ingredients and pulse/mix until the dough sticks together. Cover the bottom and sides of a 9- or 10-inch removable-bottom round tart pan with dough. 

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STEP 3.

Freeze crust for 10-15 minutes, preheat oven to 350 F. Put pie weights or dried beans in a parchment-lined pan. After 20 minutes, fork the bottom and remove beans/parchment. 

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STEP 4.

Bake another 10-15 minutes. Put the crust in the fridge before filling. Make brown butter ganache by melting cooled brown butter and chocolate in the microwave for 30 seconds. 

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STEP 5.

Heat cream in a pot until it bubbles on the sides, about a few minutes (don't overheat). Mix it into the chocolate, butter, and vanilla until smooth.  

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STEP 6.

Keep the crust cold. Recipe for peanut butter mousse: Mix cream cheese and peanut butter in a stand or hand mixer until smooth.  

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STEP 7.

Mix salt, sugar, and coffee. Whip heavy cream until fluffy. Pour mousse over ganache and chill for 2 hours before serving.  

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STEP 7.

See Also

Five Layer Brownie Blondies Recipe