I’m a peanut butter and chocolate person all the way, so this pie was a dream come true! It’s quick and easy and you definitely get a lot of bang for your buck. 

Pie crust:

You have a couple options for your chocolate crumb crust. 

The lazy route is to pick up an oreo crust. It couldn’t be easier, which is why I went this route. It tasted great and I wasn’t complaining at all! If you want to be more fancy you can make a chocolate crumb crust with just two ingredients: 

Using a food processor, blend up 7 oz of the chocolate wafers until the consistency is similar to sand. Next, you’ll add 5 tablespoons of melted butter and blend that just for a few seconds. Now when you dump your cookie mixture into your pie pan it should be easily moldable. Using your hands, or the bottom of a measuring cup, tamp down the crumbs into an even layer. Then you’ll bake at 350 for 10 minutes.

Next we’re going to start on our peanut butter filling. For this step you’ll need:

  • 1 cup of your favorite peanut butter
  • 8 oz mascarpone cheese
  • ¾ powdered sugar
  • 1 teaspoon vanilla extract 

Add your peanut butter of choice, mascarpone cheese and powdered sugar to a mixer and let it mix until fully combined. Once you’ve got a smooth peanut butter mixture go ahead and add your vanilla extract and mix again until it’s evenly incorporated. Place your mixture in a bowl and set it aside. 

Now we’re going to switch gears a bit and get going on our whipped cream. You’ll need

  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Add your ingredients to a mixer and whisk it until you have light fluffy peaks. Take half of your whipped cream and add it to your peanut butter mixture you set aside, folding the whipped cream in gently until smoothly combined. I added the rest of my whipped cream to a piping bag and set it aside in the fridge until it was decorating time. 

The next step is to make a chocolate ganache sauce. You’ll need

  • ¾ cup semi sweet chocolate chips
  • ½ cup heavy cream

Add your ingredients to a small saucepan over medium heat.  Whisk until your mixture is shiny and smooth. 

Now we’re finally getting to the fun part!! Let’s assemble. Add your peanut butter mixture to your pie crust, using a spatula to even it out. Next you’ll add your chocolate ganache. Using a rolling pin, whack some toffee peanuts (to taste. I did an absurd amount because I’m all about that crunch!) and sprinkle them over the top of the chocolate sauce. 

Just in case the chocolate is still warm, I popped my pie in the freezer for a bit before piping on my whipped cream. Once it was ready I added some small dollops around the border of the pie and one big dollop in the center. For a final touch, I sprinkled some leftover chocolate chips on top of the whipped cream. 

It honestly looked like a pie you’d pick up from a bakery! It was difficult for me to not just dig in right away, but I was strong and let the pie chill in the fridge for about six hours. Once the wait is up it’s time to eat!! This pie does not disappoint. My husband and I finished it in about a day and a half all on our own!