Chocolate Peanut Butter Pie Recipe

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Chocolate Peanut Butter Pie
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Ingredients
10
Count
Nutrition
756
Calories
Total time
375
Minutes
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Ingredients:

Directions:

  1. For the crust, melt butter and mix with almond meal. You need enough to cover the bottom of your pan. This is gorgeous in a spring form. I add melted butter and almond meal back and forth until I have enough to cover it. You want the meal to stick together easily and press into shape, without being overly wet.
  2. Bake at 350 until it begins to brown, about 20 minutes in Colorado. Please let me know if it's a lot faster at sea level! Let cool completely.
  3. For the peanut butter layer, soften the butter to room temperature. Beat all ingredients together. Pour over the crust and spread even. Refrigerate until solid, about 1 hour.
  4. For the chocolate, finely chop the chocolate and set aside. I usually use Green & Black's brand, one bar of 60% and one bar of 85%.
  5. Heat the cream on medium low until almost boiling. While the cream heats, separate the eggs and beat the yolks together in a small bowl let come to room temperature. If you set it on the stove to warm, be careful the eggs do not cook at all.
  6. Once the cream is steaming, pour 2 T of it into eggs to temper. Beat together and pour egg mix into the cream, stirring constantly. Cook until it is back to a simmer. Add the chocolate and stir until it is fully melted. Set aside to cool.
  7. Once cool enough to touch, pour over the peanut butter layer. Place plastic wrap against the chocolate to prevent a crust. Refrigerate until solid. Takes about 4 hours. I usually let it sit overnight.
  8. Remove plastic wrap. With a plastic blade or spatula, separate the edge of the pie from the pan and remove, if using a spring form. Whip the cream until it forms stiff peaks. Dollop onto the pie. Sprinkle cacao nibs over the peaks of whipped cream. You can sweeten the cream if you like, but this is so rich I think a sweetened cream takes away from the flavor and decadence.
  9. As an alternative, you can put them in mini muffin tins and serve as peanut butter cups. If you do this, do not use egg yolks, and use equal volume of chocolate and cream (so less cream).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 756.22 Kcal (3166 kJ)
Calories from fat 571.18 Kcal
% Daily Value*
Total Fat 63.46g 98%
Cholesterol 188.32mg 63%
Sodium 72.01mg 3%
Potassium 622.17mg 13%
Total Carbs 35.67g 12%
Sugars 23.33g 93%
Dietary Fiber 6.64g 27%
Protein 17.74g 35%
Vitamin C 0.3mg 0%
Vitamin A 0.2mg 6%
Iron 4.3mg 24%
Calcium 122.5mg 12%
Amount Per 100 g
Calories 455.42 Kcal (1907 kJ)
Calories from fat 343.98 Kcal
% Daily Value*
Total Fat 38.22g 98%
Cholesterol 113.41mg 63%
Sodium 43.37mg 3%
Potassium 374.69mg 13%
Total Carbs 21.48g 12%
Sugars 14.05g 93%
Dietary Fiber 4g 27%
Protein 10.68g 35%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 6%
Iron 2.6mg 24%
Calcium 73.8mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.6
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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