Peanut Butter and Chocolate Pie!!

Oh my Heavens! I know, I know...if you look at any of my other dessert posts I brag about how delicious the recipe is and how worth it it is to make. But, this pie is the BEST pie I have ever made. Probably the best pie that I have ever had (no offense mom- your Chocolate Pie is pretty darn close. And Julie, so is your Lemon Meringue!) Back to where I was...oh my Heavens!! This pie is salty, it's sweet, it's chocolatey, it's rich, it's creamy, it's....well just try it yourself!

Oh, by the way, I declared this month Pie Month at the end of November and then realized that it is December 8th and I have not posted one single measly pie. Oops! I made Fudge Pie before this one but for some silly reason didn't take a single picture of the final product, I only took pictures of the ingredients which wouldn't make a very interesting post. But, you can find the recipe for that here! And, believe me, it was pretty good too! But, in my opinion, not as yummy as the pie I'm about to (finally) give you the recipe for!

One more thing. I got this recipe here. It is Alton Brown's from his show Good Eats on the Food Network Channel.

Ok here goes,

Ingredients:

6 1/2 Oz. Chocolate Wafers (we used chocolate graham crackers)
1 Tablespoon Sugar
5 Ounces unsalted butter at room temperature
1 1/2 Cups of creamy peanut butter
3/4 Cup powdered sugar
1 Teaspoon Vanilla
2 ounces bittersweet chocolate (we used chips)
1/4 Cup plus 1 tablespoon heavy cream

Directions:

1. Preheat the oven to 350 degrees F. In the bowl of a food processor, or a blender which is what we used,  combine the wafers and 1 tablespoon sugar. Process until the wafers are fine crumbs. Melt 3 ounces of the butter and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely.

2. After the crust has cooled, place the peanut butter and remaining 2 ounces of butter into the bowl of the food processor, (if you do not have a food processor, never fear! We just mixed it using our mixer. Just use what ya got!). Process for 1 minute.

3. Add the powdered sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth.

4. Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool while preparing the topping.

* The peanut butter filling won't completely fill the pie but, trust me, it will be ok! That's how it is supposed to be. 

 Now for the yummy topping:

1. Place the heavy cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.

2. Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.

* It will look runny at first but once you chill the pie in the fridge, the topping will harden a bit and be the perfect texture!

Are you ready for this...

I only have ONE piece left now. And I am treasuring it. I already want to start whipping up another pie exactly like this one. But, my CRAZY husband doesn't like peanut butter or chocolate that much so he would be annoyed I think. Probably better for my hips, stomach, body if I don't anyways. Although I did give away two pieces to two lucky coworkers...that's something. : )

Sharing this goodness here: