Peanut Butter Pie with chocolate genache

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“Honey, remember dad’s coming over tonight to play some games and he’s bringing pizza.  So maybe you could make a salad and a dessert?”  My wife and I have been married for over 15 years and not once in that time have I ever exhibited the willingness to be volunteered for desserts.  Salads-easy.  I can whip up any number of salads in short order but desserts are another matter.  Yet, in the short time I’ve been doing this blog, I found myself making yet another dessert.  This would make two in one month; a record for me.

I figured there was no use fighting it and resigned myself to the idea of making dessert.  But what?  He loves apples, but an apple pie sounded boring.  Apple tart or galette?  Too foo foo for him.  Some kind of cold pie sounded good to me and it meant I didn’t have to make a normal pie crust.  Somehow I settled on the idea of a peanut butter cup type thingy with crushed cookies as the pie crust.  A quick search on the internet and a number of recipes came up which all seemed to use “Cool Whip” mixed in.  Seemed easy enough, so I was off to the store.  I grabbed the whipped topping(they were out of Cool Whip but had their house brand), cream cheese, peanuts, milk chocolate candy bar and some good Valrhona 71% dark chocolate.  All set, I got to work.  Enjoy!

I started by crushing 20 Oreo cookies in my food processor along with 1/2 cup roasted peanuts until they were fine.  I melted 1/4 cup of butter in the microwave and drizzled over the crumbs and pulsed to combine.  I pressed the crumb mixture into a springform pan (I actually had a springform pan and it still looked brand new-big shock there).  I baked it at 350 degrees for 9 minutes then let it cool.

In a large bowl I added 8 ounces softened cream cheese, 1 cup creamy peanut butter and 1 cup confectioners sugar.  I knew enough about desserts not to use regular sugar as it would be grainy in the end.

Using a hand mixer I creamed everything together for about 2 minutes then wiped down the sides with a spatula.  Wow that stuff flings.

I folded in an 8 ounce container of thawed whip topping but it didn’t seem like enough so I added 4 more ounces (12 total ounces).  Then I grated 3/4 of a 1.55 ounce milk chocolate bar and stirred it in.  I poured the mixture over the pie crust in the springform pan and cooled it in the refridgerator for 2 hours.

After the pie cooled for 2 hours, I chopped up 1/2 of a 3.5 ounce dark chocolate bar (I used Valrhona 71% dark bittersweet) and heated 1/4 cup of heavy cream in the microwave for 40 seconds until almost simmering then dropped the chocolate into the hot cream to melt.  After letting it sit for 2 minutes I whisked it into a genache and spread it over the pie then popped it in the freezer for 1 hour to set.

And here’s the final result.  I have to admit-this was one heck of a dessert.  Enjoy!

Peanut Butter Pie with chocolate genache
Prep time
Cook time
Total time
This creamy indulgent pie will satisfy any sweet tooth. This dessert is perfect for entertaining as it's easy to make ahead and forget.
Recipe type: Dessert
Serves: 8
  • 20 Oreo cookies
  • ½ cup roasted shelled peanuts
  • ¼ cup butter melted
  • 1 cup peanut butter
  • 1 cup confectioners sugar
  • 8 ounces cream cheese softened
  • 12 ounces frozen whip topping thawed
  • ¾ of a 1.55 ounce milk chocolate bar (Hershey's)
  • ¼ cup heavy cream
  • 1.75 ounces dark bittersweet chocolate (Valrhona 71% cocoa or similar) chopped into small pieces.
  1. In a food processor blend the cookies and peanuts into crumbs. Drizzle the butter over the crumbs and pulse to combine. Press the crumbs into the bottom of a 9 inch springform pan and bake at 350 degrees for 9 minutes. Remove and let cool.
  2. In a large bowl blend together the peanut butter, sugar and cream cheese until well blended with a hand mixer. Fold in the thawed whip topping and grate the milk chocolate into the mixture. Pour over the crust in the springform pan and refridgerate for 2 hours.
  3. After the pie has cooled for 2 hours, heat the cream in a small bowl for 35-40 seconds and add the chopped dark chocolate. Let it sit in the cream for 2 minutes to melt then whisk it together to form the genache. Spread the genache over the top of the pie and place it in the freezer for 1 hour to set.




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