Hilda's Chocolate Peanut Butter Pie | Emeril Lagasse
Learn how to make Emeril’s mother’s absolute favorite Chocolate Peanut Butter Pie. From its tasty chocolate graham cracker crust, decadent cream cheese, chocolate, and peanut butter filling, right to the chocolate sauce it’s served with, it’s no wonder why Miss Hilda loved this pie.
HILDA’S CHOCOLATE PEANUT BUTTER PIE
MAKES ONE 9-INCH PIE
1 1/2 cups finely ground graham cracker crumbs
1 cup finely ground chocolate wafer cookies, cream filling removed (such as Oreos )
4 tablespoons (1/2 stick) unsalted butter, melted
6 tablespoons granulated sugar
4 ounces cream cheese, room temperature
1/4 cup confectioners' sugar
2 tablespoons whole milk
4 ounces melted semisweet chocolate
2/3 cup smooth peanut butter
1 cup heavy cream
1/4 cup chopped peanuts, toasted
Rich Chocolate Sauce, for serving (optional)
Preheat oven to 375 degrees.
Combine graham cracker crumbs, chocolate cookie crumbs, butter, and 4 tablespoons sugar in a medium bowl. Stir to thoroughly combine. Press mixture firmly into a 9-inch pie dish and bake for 15 minutes. Remove crust from oven and let cool completely. Wrap well with plastic wrap and freeze for at least 1 hour and for up to 2 weeks. Bring the crust to come to room temperature before filling.
In the bowl of an electric mixer fitted with the paddle attachment, combine cream cheese, confectioners' sugar, and milk. Beat on medium speed until well blended and smooth, about 1 minute. Add the melted chocolate and peanut butter and continue to blend for another minute on medium speed. In a medium bowl, combine cream with remaining 2 tablespoons sugar. Whisk until stiff peaks form. Gently fold whipped cream into the chocolate and peanut butter mixture until smooth and thoroughly incorporated. Transfer filling to pie crust and smooth until even. Cover and refrigerate for at least 4 hours before serving.
To serve, slice pie using a hot wet knife. Garnish each slice with peanuts and drizzle with chocolate sauce, if desired.
RICH CHOCOLATE SAUCE
MAKES 1 ½ CUPS
3/4 cup half-and-half
8 ounces semisweet chocolate chips
1/4 teaspoon pure vanilla extract
1 tablespoon unsalted butter
In a small heavy saucepan, bring half-and-half to a bare simmer over medium-low heat. Remove from the heat.
Place the chocolate in a medium heatproof bowl. Whisk half-and-half slowly into the chocolate. Add vanilla and butter and whisk until the butter is completely incorporated. The sauce may be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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