Chocolate Peanut Butter Pie

cooking.nytimes.com

tenfromseventy

subheading: For the Crust:

1 cup/110 grams graham cracker crumbs (from about 7 crackers)

⅓ cup/30 grams Dutch-processed (dark) unsweetened cocoa powder

¼ cup/30 grams confectioners’ sugar

¼ teaspoon fine salt

5 tablespoons/70 grams unsalted butter, melted and cooled

Nonstick cooking spray

subheading: For the Peanut Butter Filling:

1¼ cups/300 grams heavy cream

1 cup/270 grams creamy peanut butter (see Tip)

6 ounces/170 grams cream cheese, softened

¾ cup/90 grams confectioners’ sugar

2 teaspoons pure vanilla extract

¼ teaspoon fine sea or table salt

subheading: For the Chocolate Glaze:

6 tablespoons/85 grams heavy cream

4 ounces/113 grams bittersweet chocolate, finely chopped

2 tablespoons hot brewed coffee or hot water

2 teaspoons light corn syrup

¼ cup/40 grams roasted, salted peanuts

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer