This pie was inspired by one of Kyle’s favorite flavor combinations: chocolate and peanut butter. When I tasted it for the first time I was transported back to my late teens in Disney World. My family would stay at the Grand Floridian Resort, my favorite place to eat at the hotel was the Grand Floridian Café. Why? The Peanut Butter Pie. I would eat it everyday. Now I can make it myself, but alas, I can no longer indulge everyday.
This peanut butter mousse pie is a great no-bake option, especially during these horrid hot summer days we have been having lately. Who wants to even look at their oven on a ghastly day like that? NO ONE.
New York Times Cooking had a simple and drool-worthy rendition of Peanut Butter Pie that Kyle could not wait to try. The only adaptation needed to make this recipe gluten free was to sub in gluten-free chocolate sandwich cookies.
Today gluten-free options in the snack aisle at the grocery store are getting more expansive and cheaper. So, in lieu of the crust in the NY Times, Kyle used the same chocolate crust from the Salted Caramel Cheesecake (originally adapted from Epicurious). The combo of chocolate sandwich cookies, warm butter, and melted chocolate chips transform the crust into a ganache-like chocolate bar shell, giving the entire pie a giant Reese’s cup feel.
The crust recipe was originally written for a cheesecake, therefore scaled to fit into a larger, springform pan. This meant we ended up with a bit more crust than was needed for the pie plate.
Since trying to do the math in figuring out the surface area of the pie plate vs. the springform pan, then scaling the crust recipe accordingly seemed like a homework nightmare, the leftover crust was then used as a decorative crumble topping for the finished pie. In essence, the reserved crust helped save another step. The chocolate topping, shown how to be prepared in the NY Times recipe, was completed ahead of schedule.
Warning!! This pie is RICH. While the peanut butter, cream cheese and salt keep the pie from being over the top sweet, it is nonetheless incredibly decadent. Very thin slices are recommended. This way, everyone can enjoy this delicious pie without falling into a dessert coma.
Plus, smaller pieces equals more servings, so you can share it with more friends! Or you can just hoard it in the fridge – it should keep for almost a week- all for yourself. We won’t judge!
Of course, if one wanted to add to the dessert coma, you could make some additions to your summer after-dinner choices. If you are having friends over this summer and you are serving them peanut butter pie, some Coffee Granita or Peanut Butterscotch Ice Cream just may be the perfect pairing for it.
Filling adapted from NY Times Cooking.
Crust adapted from Epicurious via Smitten Kitchen.
- For the Crust:
- 9 ounces (255 grams- about 18 cookies total) gluten free- chocolate sandwich cookies
- 1 cup (170 grams) semisweet chocolate chips
- ¼ cup (45 grams) packed dark brown sugar
- 7 tablespoons (100 grams) unsalted butter, melted and still warm
- For the Filling:
- 2 cups heavy cream
- ¼ cup granulated sugar
- 1 ½ cup (405 grams) smooth, all-natural peanut butter, like Skippy
- 1 8-ounce (226 grams) block full-fat cream cheese, at room temperature
- ⅔ cup (133 grams) light brown sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- For the crust: Finely grind cookies, chocolate chips, and brown sugar in food processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute.
- Reserve ¼ cup of the mixture and transfer the rest of the crumbs to 9-inch-diameter pie plate. Using a measuring cup, press crumb mixture along the sides and over the bottom of the pie plate. Alternatively, wrap plastic wrap around fingers and press crumb mixture firmly up sides to within ½ inch of top edge, then over bottom of pan. Place the pie dish and reserved crumb mixture in the refrigerator. (If your butter was too warm - like mine, oops!- the crumb mixture may sag down the sides and form a giant blob on the bottom of the pie dish. Check on the crumb mixture in the fridge every 5 minutes or so and guide the crust back into shape. After 10 - 15 minutes, the butter and chocolate should be sufficiently chilled to allow the crust to keep its shape).
- For the filling: In a stand mixer fitted with the whisk, whip the cream and granulated sugar to stiff peaks using an electric mixer at medium-high speed. Transfer to a large bowl. Replace the whisk attachment with the flat beater, and in the same mixing bowl (no need to wipe out any remaining whipped cream) beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes.
- Use a large rubber spatula to gently fold ⅓ of the whipped cream into the peanut butter mixture. Repeat again with half of the remaining whipped cream, gently folding it into the whipped cream-peanut butter mixture.
- Transfer the mixture to the prepared crust and smooth the top. Spread the remaining whipped cream on top of the mixture, then crumble the reserved cookie mixture over top of the whipped cream. Chill uncovered for at least 4 to 6 hours, until filling is set.
cakespy says
This is perfection on a platter. Oh me oh my!
Kyle & Melissa says
Thanks cakespy! Enjoy!