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Chocolate Peanut Butter Pie Recipe

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4.3 from 12 reviews

This decadent Chocolate Peanut Butter Pie features a rich browned butter crust, a silky brown butter chocolate ganache layer, and a light, fluffy peanut butter mousse topping. Perfect for chocolate and peanut butter lovers, this pie combines luscious textures and deep flavors for an indulgent dessert.

Ingredients

Brown Butter

  • 7 tablespoons butter (to be browned)

Crust

  • 1/2 cup unsalted butter, 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)
  • 70 grams browned butter (from above)

Brown Butter Ganache (Filling)

  • 200 grams dark or semi-sweet chocolate (chips or chopped)
  • 200 grams heavy cream
  • 1 tsp pure vanilla extract

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

Instructions

  1. Brown the Butter: Place 7 tablespoons of butter in a skillet over medium heat. As it melts, it will sputter and foam. When the sputtering stops and you see brown bits forming at the bottom with a nutty aroma, scrape all butter and brown bits into a heatproof bowl. Set aside to cool.
  2. Make the Crust: In a food processor or stand mixer fitted with a paddle attachment, cream together 1/2 cup softened butter and 1/2 cup powdered sugar until blended. Add 1/4 cup dutch process cocoa, 1 large egg yolk, 1/2 tsp fine sea salt, 1 1/4 cups all-purpose flour, and 70 grams of the cooled browned butter. Pulse or mix until the dough just sticks together when pressed. Press the dough evenly into the bottom and up the sides of a 9- or 10-inch tart pan with removable bottom. Freeze the crust for 10-15 minutes while you preheat the oven to 350°F (175°C). Cover the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the weights and parchment, dock the bottom with a fork, and bake an additional 10-15 minutes until set. Let the crust cool completely before filling.
  3. Prepare the Brown Butter Ganache: Combine the cooled browned butter with 200 grams of dark or semi-sweet chocolate in a microwave-safe bowl. Heat in 30-second intervals until the butter is mostly melted and chocolate begins to soften. Meanwhile, warm 200 grams of heavy cream in a pot until bubbles form at the sides (do not boil). Pour the warm cream over the chocolate and butter mixture, add 1 teaspoon vanilla extract, and stir gently until smooth and glossy. Pour the ganache into the chilled crust and refrigerate to set.
  4. Make the Peanut Butter Mousse: In a mixing bowl or stand mixer, beat together softened cream cheese (226g) and 1/2 cup smooth peanut butter until smooth and creamy. Add 1/2 cup powdered sugar, 1/2 teaspoon fine sea salt, and 1 teaspoon vanilla extract; beat to combine. Slowly add 1 cup heavy cream and beat until the mixture becomes fluffy and creamy. Spread the peanut butter mousse evenly over the set ganache layer. Return the pie to the fridge and chill for at least 2 hours before serving.

Notes

  • Use a tart pan with a removable bottom for easy release of the pie.
  • Ensure the browned butter is completely cooled before adding to dough and ganache to prevent melting and separation.
  • For best texture, chill the crust before filling and the pie after assembling.
  • If pie weights or dried beans are unavailable, uncooked rice can be used for blind baking.
  • Adjust sweetness by varying powdered sugar amounts if preferred.

Find it online: https://bitezly.com/chocolate-peanut-butter-pie-recipe/