Tracy's Chocolate Peanut Butter Cloud Pie
Tracy's been my neighbor for over four year now and she's someone I've liked from the moment I met her. She's always smiling and just a ray of sunshine around our neighborhood. Recently she hosted a very large neighborhood swap meet. Not only did she help me rid my house of a ton of stuff I didn't want, I was able to pick up a bunch of stuff I could use, including my new favorite book, Food Lovers Companion. So, to show my gratitude I offered to make her something sweet. She said she loved anything with chocolate and peanut butter. I knew just the thing! I had something similar a few years ago that a friend made for me so I tweaked the recipe and this is what I came up with. I hope you had a great birthday Tracy!
Chocolate Peanut Butter Cloud Pie
Crust:
- 1 package (2 to 2 1/2 cups) of Oreo cookies, separated with sweet filling removed, crushed (run them through the food processor)
- 1/3 cup white sugar
- 1/2 cup butter, melted
Filling:
- 2 8 oz blocks of cream cheese, at room temperature
- 1 1/2 cups creamy peanut butter
- 1 1/2 cups white sugar
- 1 1/2 teaspoons vanilla extract
- 1 pint whipping cream
- 1/2 cup semi-sweet chocolate chips
2.Mix cookie crumbs, sugar, and butter together into a spring form pan (9 1/2 or 10 1/2 in both work) and press down into place. Bake for 8 minutes - DO NOT OVER BAKE! . Remove from oven and cool.
3. Beat whipped cream just until stiff peaks are formed. Add vanilla and continue mixing until stiff. Set aside.
4. Beat together cream cheese, peanut butter and sugar until fluffy. Add whipped cream mixture and fold until well combined. Pour into cooled pie crust.
5. Melt chocolate chips in microwave. Stir occasionally until chocolate is smooth. Put a few tablespoons of the melted chocolate into a heavy duty zip lock bag. Snip the very end of the bag. Slowly
pipe out a design on the top of the pie. You can also use a squeeze bottle or pastry bag instead of a zip-lock bag if you have either handy. For an even prettier design, use 1/4 cup each of dark and milk chocolate and layer the two one on top of the other. In the pictures I'vesubmitted, I've used two kinds of chocolate and made 4 layers.
6. Chill for at least 4 hours or until set.
11 comments:
Julia,
Thank you so much for the kind words! The chocolate/peanutbutter pie you made me was a little slice of HEAVEN! I really appreciate your thoughtfulness
Keep cookin'
Tracy
How well does the chocolate top cut? Or would I want to use chocolate syrup if I wanted to slice and serve this easily?
Hi Kari,
Thanks for your post! I always get such a rush knowing someone out there is reading my blog :-)
Cutting it was a bit of an er, challenge. However, I think if I were to make it again I would either use chocolate curls, mini chocolate chips, or I'd make the same big chocolate topper again but on top of waxed paper. After it got hard, I'd break it up into slabs and finally put it on top of the pie.
Your idea would work too, I think. The main thing is that the filling is on the soft side and drizzing chocolate syrup on top will probably cause the filling to get runny. If you go that route, I'd suggest doing it tableside. I'd also suggest either making the syrup or buying one that's not just corn syrup based.
Here's an easy chocolate syrup recipe from Epicurious:
1 cup water
1/2 cup sugar
2/3 cup unsweetened cocoa powder, preferably Dutch-process
1/4 teaspoon salt
1 teaspoon vanilla
Bring water and sugar to a boil, whisking until sugar is dissolved. Whisk in cocoa and salt and simmer, whisking, until slightly thickened, about 3 minutes. Remove from heat and add vanilla, then cool (syrup will continue to thicken as it cools).
I hope that helps!
Julia
Thanks! I found your recipe on stumble and have a peanut-butter addicted sister-in-law that I think will greatly enjoy it!
Thanks!
this is so amazing looking, I'm going to make it next week! thank you for putting it up with such beautiful pictures
Oh you welcome Leah! You just made my whole day! Keep in mind, this pie is on the soft and creamy side, so be sure to keep it extra cold until you're ready to serve it.
I'm drooling just looking and reading the ingredient list. What a great recipe, I'm going to try this out this weekend.
My fiancee just made it for me. Delicious, indeed. Thanks!
I agree about the chocolate topping, though -- it is hard to cut. And I think there's a bit too much Oreo crust. It's pretty thick.
Other than that, it's nice. It reminds me of the choc-pb pie I used to order in the local restaurant all the time as a kid. But if someone's going to make it, beware: it's rich (of course).
Instead of committing Oreo Sacrilage, you can also buy a box of Nabisco Famous Chocolate Wafers and pulverize them.
this looks good, i was looking for something to make my mom for mothers day and i think this might be the one. I'm not much of a baker and this seems fairly simple..
My friend loves PB and chocolate too and I have been looking for something to make for her. This looks and sounds sooo good! I am glad I stumbledupon it.
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