Creamy Peanut Butter-Chocolate Pie with Toasted Meringue
All my friends are just crazy about this Peanut Butter Pie. I’ve made it on Thanksgiving, and it instantly became my most popular dessert. I found the recipe in the Food Network Magazine, changed a few ingredients and made this decadent pie. I will keep searching for good dessert ideas, so you could treat your friends and family during the winter holidays!
This pie looks and tastes just amazing, but it’s still pretty easy to make. This pure creamy delight will be a great dessert for a Christmas Eve dinner.
- unsalted butter - 5 tablespoons, melted
- graham crackers - 10-11, roughly broken
- peanuts - 1/4 cup
- semisweet chocolate chips -1/2 cup
- peanut butter - 1 cup, room temperature
- mascarpone - 8 ounces
- milk - 1/3 cup
- vanilla extract - 1 teaspoon
- cold heavy cream - 1/4 cup
- confectioners sugar - 3/4 cup
- large egg whites - 3
- sugar - 3/4 cup
- salt - 1/4 teaspoon
- Preheat an oven to 350 F.
- Butter a 10-inch pie platter.
- In a food processor pulse the crackers and peanuts until well crushed. Add the melted butter and pulse a few more times. Press the crumb mixture into the bottom and the side of the pie dish. Bake for about 10-12 minutes. Then cool on a rack.
- Meanwhile, using a microwave, melt the chocolate until smooth and uniform. Spread evenly in the pie crust; set aside until the chocolate sets, 10-15 minutes.
- For the filling, beat the peanut butter, mascarpone, vanilla extract and milk with a mixer, until smooth. Add the confectioners sugar and mix until incorporated.
- In a medium bowl beat the heavy cream until soft peaks. Gently fold half of the whipped cream into the peanut mixture until combine, then follow the rest. Spoon into the prepared dust and smooth the top.
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- To make a meringue fill a medium saucepan one-quarter full with water. Set it over medium heat, and bring to a simmer.
- In a medium metal bowl combine egg whites, sugar, and salt. Place the bowl over a pot of simmering water to form a double boiler.
- Whisk constantly until sugar is dissolved, about 3-4 minutes.
- Beat the eggs with an electric mixer, until the meringue is thick and glossy, about 8-10 minutes.
- Using a piping bag pipe the meringue on top of the pie. Lightly toast with the torch.