Happy Pi(e) Day!!
Yes, this post is a few days late, but I knew that I wanted to make something interesting for Pi(e) Day. I have so many great pie pins on my Pinterest board, I couldn’t decide. I originally thought about making lemon meringue pie, as I don’t have a recipe for that on the blog yet (trust me, one is coming!), but I handed the reins over to Paul, and asked him to pick a pie for me.
He listed off about twenty different pies that he said he would like, before coming upon this recipe. He immediately stopped, and told me that he saw the picture and read the title and immediately started salivating. Well, I guess it was fate to make this pie!
I found the original recipe here, and I wish I had used my really deep pie dish, because I used my regular glass pie dish and it was almost overflowing. I have a beautiful ceramic pie dish that is nice and deep, and it would have been perfect here.
Making this pie didn’t take long. It’s the waiting part that takes the longest, as it has to set up in the freezer for about 2 hours. I told Paul that, and I had started it a little late in the evening, so he asked me if he could cut into it when it was done. I woke up in the morning, and sure enough, a big slice was missing because Paul had cut into it during the night because he just couldn’t wait any longer.
This pie is rich and decadent, and best served with a glass of cold milk. Still, make it! It’s incredible. Hope your Pi(e) Day was as awesome as ours was!
For the crust:
1¼ c. chocolate cookie crumbs
½ c. pretzel crumbs
6 tbsp. butter, melted
2 tbsp. dark brown sugar
For the filling:
8 oz. cream cheese, at room temperature
1¼ c. smooth peanut butter
¾ c. icing sugar
1 tbsp. vanilla
2 c. heavy cream
For the topping:
1½ c. chocolate chips (I used semi-sweet, but you can use a mix of semi-sweet and milk chocolate if prefered.)
½ c. heavy cream
1/3 c. chopped pretzels
½ c. peanut butter cups
To make the pie, preheat the oven to 350°F.
In a medium bowl, mix together all crust ingredients until well combined. Press into a deep dish 9-inch pie plate. Freeze for 10 minutes, then bake in the preheated oven for 8 minutes. Allow to cool completely.
To make the peanut butter filling, in the bowl of a mixer fitted with the paddle attachment, combine the cream cheese and peanut butter until smooth. Add in the icing sugar and vanilla, and mix again.
In a separate mixing bowl, using either a stand mixer fitted with a whisk attachment or a hand mixer, whip the heavy cream until it reaches soft peaks. Using a spatula, fold in half of the whipped cream into the peanut butter mixture until well-incorporated. Fold in the rest of the whipped cream, taking care not to beat too much air out of the mixture.
Pour into cooled crust, and spread into an even layer. Keep in the refrigerator while you make the topping.
Combine the chocolate and cream in a microwave safe measuring cup. Heat at 30-second intervals, stir, and repeat. I only had to heat my mixture for 1 minute total. Whisk together until a smooth ganache forms. Let stand about 5-7 minutes (in the refrigerator if you want) to thicken up a bit. Spread or pour the ganache over the peanut butter filling, and sprinkle with peanut butter cups and pretzels.
Chill in the freezer for at least 2 hours. Remove from freezer about 10 minutes before serving, and slice with a knife ran under hot water. Enjoy!