This is an easy chocolate peanut butter dessert, and let me tell you that a sliver goes a long way. It's very versatile as you can serve it for the holidays, a dinner party or an outdoor gathering. It can be made ahead as it keeps well and can be frozen.
The perfect flavor combination
It goes without saying how popular peanut butter and chocolate are together. This pie is a testimony of that.
Don't be fooled by its height. It's rich and packed with flavor, and a slice goes a long way. The flavors remind me of a cross between buckeye fudge and brownies with peanut butter with the added crunchiness of a crumb crust.
- Easy to make: it needs refrigeration, but this is an easy dessert to put together and can be made the same day you plan to eat it.
- Make ahead: it can be frozen for a month or kept in the refrigerator for several days. Always make sure it's well covered in plastic wrap. My mother-in-law eats it almost directly from the freezer.
- Versatile: it's good for the holidays, a small family birthday, potlucks, the holiday season and bake sales. Or just because you crave these flavors.
How to make chocolate peanut butter tart
Chocolate cookie crust
Crumb crusts are very easy to put together and can be no-bake if you just mix the ingredients and pop the pan in the refrigerator to firm up completely.
I like to bake it for 10 minutes to make it sturdier since I remove it from the pan before serving it. I recommend this extra step, but it's not essential. It is handy during hot months when we don't want to turn on the oven.
Peanut butter filling
- One bowl easy: all filling ingredients are mixed together in a large bowl in the order given. An electric mixer is handy, as you have to beat on low speed until the cream thickens and the mixture is smooth.
- Offset spatula: the one shown in the image below is an excellent tool for spreading the peanut butter layer. I use the Atecco 1385 offset spatula that I've had for years and love it.
Chocolate fudge topping
This is a chocolate ganache enhanced with corn syrup. The result is very rich, gooey and fudge-like. And complements the filling without overpowering it.
Temperature: it must be warm enough to be fluid but not so much that it starts to set when added to the cold whipped cream cheese. Don't use it hot or too thick that it's hard to spread. If it's starting to set when you have to add it, warm it briefly again.
How to melt the chocolate
Always start with chopped chocolate in a microwavable or glass bowl. In both cases, make sure it doesn't scorch.
You can use the microwave with short 10-15 second spurts, stirring well between each one until it's fully melted.
Or a double boiler with the bowl containing the chopped chocolate not touching the water.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Serving: serve it cold, straight from the fridge. The peanut butter filling needs a few hours of chilling before serving to firm up.
- Storage: leftovers can be stored in the refrigerator for a few days, covered, or frozen for a month. Thaw at room temperature until you can cut them.
- Chocolate flavor: you can vary the type of chocolate and make a more or less sweet pie. I like semisweet (60% or so), but you can use milk chocolate or bittersweet chocolate instead of semisweet or in addition, to create a different intensity.
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Chocolate Peanut Butter Pie (no bake)
Ingredients
For the chocolate crumb crust:
- 1 and ½ cups chocolate wafer, or plain cookies crumbs
- 7 tablespoons unsalted butter, melted
Peanut butter filling:
- 1 and ¾ cups smooth peanut butter, at room temperature
- 1 and ½ cup confectioners’ sugar
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
For the chocolate topping:
- 4 oz semisweet chocolate, chopped
- ½ cup heavy cream
- 1 tablespoon corn syrup
Instructions
For the chocolate crust:
- Preheat oven to 350ºF (180°C).
- Mix the cookie crumbs with warm melted butter in a medium bowl until it looks like wet sand.
- Place the mixture in a 9-inch tart pan with a removable bottom. Carefully press evenly against bottom and sides of the pan.
- If baking it, do so for 10 minutes. Let cool completely on a wire rack. Alternatively, refrigerate until ready to fill.
For the peanut butter filling:
- Beat the peanut butter with sifted confectioners’ sugar in a large mixing bowl until smooth.
- Add the cream and vanilla and beat at low speed until the mixture thickens. Be careful not to curdle it.
- Spread on the prepared chocolate crust and smooth out the top.
- Refrigerate for 1 hour.
For the chocolate fudge topping:
- Melt the chocolate and cream together in the microwave (10-15 second spurts, stirring well in between until you have a smooth mixture) or on a double boiler.
- Let cool down until warm and pour over the peanut filling, spreading until it covers most of it. I like to leave an edge without chocolate.
- Sprinkle chocolate shavings on top around the edges and refrigerate for a few hours until chilled and firm.
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