I was off from work this past week, and I had these plans of baking tons of stuff so I’d have plenty of posts for the next couple weeks. But then I slept in and took a lot of naps. It was glorious.
I got these tiny pie pans for Christmas. Aren’t they adorable? My mom spotted me looking at them in Macy’s and surprised me with them! They came in a set of four, and one pan is the perfect size for two people to share. I won’t judge you if you eat one all by your self though. Completely acceptable.
We were supposed to have Christmas with my mom’s side of the family the weekend after Christmas, but it got canceled and we finally all got together today. I’ve been dying to make a peanut butter version of this pie from my old blog, so I thought this would be the perfect occasion to try it out!
Also I got a food processor for Christmas and I figured it was about time I pulverized some stuff with it.
So this pie starts with a chocolate graham cracker crust. You could go with an Oreo crust if you want because that’s always a good choice. I probably would have done that if I’d had Oreos at my house, but I had a lot of chocolate grahams from when I made these peppermint bark s’mores.
The filling ingredients are definitely similar to cookie dough, but it’s more liquid-y than cookie dough. When I made the original pie, I wasn’t 100% happy with it. I think the filling just turned out differently than I’d imagined. But this filling is gooood. It’s like eating underbaked cookies, but it bakes for about 40 minutes. It’s a little fudgy, a little dense, a little chocolaty, and very peanut buttery. I added a little baking powder so it would puff up a bit, and I think it helped. It’s also a slightly crispy on the outside. This version is definitely better than the original.
I made a regular sized pie to take to our Christmas festivities, so that’s what the recipe is below. I really wanted to get some shots of the inside of the pie, but I couldn’t show up to a family get-together with a piece missing! Plus, by the time I cut a slice for everyone, it was gone. So I made these two little pies, cut into them, (shoved some in my face), and took pictures of them instead.
But the recipe is for an 8 or 9 inch pie! Just want to be clear about that. 🙂
I drizzled these cuties with some ganache too. And pies are good with whipped cream, right? Definitely necessary. I started out making plain whipped cream, but threw some cocoa powder in there at the last minute. Good. Decision.
- 1 1/2 cups chocolate graham cracker crumbs
- 1/2 cup butter, melted
- 2 eggs
- 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup butter, room temperature, cut into cubes
- 1/2 cup creamy peanut butter
- 1 tsp vanilla
- 6 oz semi sweet chocolate chips, about half of an 11 oz bag (Or mini chocolate chips)
- 1/2 cup semi sweet chocolate chips
- 2-3 tablespoons heavy cream
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon unsweetened cocoa powder
- Preheat oven to 350 degrees. Mist a 9 inch pie pan with non-stick spray.
- Combine graham cracker crumbs (crushed in a food processor or Ziploc plastic bag with a rolling pin) and melted butter in a bowl. Stir until all the crumbs are coated with butter.
- Press mixture into the pie pan with a spoon or rubber spatula and bake for 10 minutes. Let the crust cool while making the filling.
- Preheat oven to 325 degrees.
- In a medium sized bowl, add the eggs and mix until foamy.
- Add flour and both sugars, mix until combined.
- Next, add the butter and mix until completely incorporated.
- Add vanilla and peanut butter and mix well.
- Stir in chocolate chips and save some to sprinkle on top.
- Pour filling into the pie crust and smooth out with a spoon. Sprinkle the top with chocolate chips.
- Bake for 40 minutes, or until the top is slightly golden brown and springs back slightly when touched.
- Let the pie cool and serve while still a little warm.
- In a double boiler (I used a metal bowl over a pot half-filled with simmering water) whisk chocolate chips and cream until completely melted and combined. Let ganache mostly cool and drizzle over the pie.
- In a bowl with a handheld mixer, or the bowl of a stand mixer with the whisk attachment, combined all the ingredients and beat on medium-high speed until stiff peaks form and whipped cream is spreadable/pipe-able. (I used a decorating bag and a large star tip to pipe it.)
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.