|Chocolate Peanut Butter Pie with Salty Pretzel Crust|
When it comes to cream pies I’m always reminded of the slapstick comedies of the 1920 to 50s. Whether it was the Three Stooges or the Marx Brothers, you were always guaranteed that at some point or other someone was going to end up with a pie in the face. As a food blogger, I can’t help but wonder why you’d waste a good pie like that. Maybe the pies weren’t that good and people were so pissed off with the quality that they decided they made for the ideal weapon.
Whatever the reason, this is NOT the case with my Chocolate Peanut Butter Pie.
It’s so easy anyone can make it and it’s so good no one will want to waste it! It requires no baking, just a fridge and a little elbow grease. Though I use salted pretzels as the base for my crust, feel free to use a regular store bought graham cracker crust if you’re feeling extra lazy.
Here’s How You Do It
Difficulty Level: Easy
Prep: About 20 Minutes
Serves 3-6 depending on your crowd
PEANUT BUTTER MOUSSE
¼ Cup of Smooth Peanut Butter
¼ Cup Cream Cheese, left out of the fridge until it softens to room temperature, about 15 minutes
1 Tablespoon Softened Butter or Margarine
3/4 Cup Whipping Cream
½ Cup Granulated Sugar
¼ Cup Chocolate, Melted and cooled for 1 minute + If ya wanna get fancy, extra for decoration
I prefer to use a plain milk or dark chocolate bar (Aero bars work well) over bakers’ chocolate as it’s already sweet and gives tons of flavor to the mousse but use whatever variety of chocolate you like. To melt the chocolate, cut it up and put in a microwave safe bowl nuking for 30 second intervals, stirring between intervals until it’s completely melted. No microwave? No problem! You can melt the chocolate in a heat proof bowl seated over a pot of simmering water, just be sure to wear oven mitts and stir the chocolate to ensure it melts evenly.
3/4 Cup Whipping Cream
2 Cups of Salted Pretzels
½ Cup of very soft Butter
If you live in a well heated or overheated home, leave the butter on the counter for an hour and it will be plenty soft. Or if you’re feeling extra lazy and own a microwave, pop the butter in a bowl and nuke it for 15 seconds.
1 Tablespoon of Brown Sugar
1 Teaspoon of Cinnamon (Optional)
2 Mixing Bowls
1 Zip top baggie
1 Rolling Pin, Meat Mallet, or Wine Bottle
Something you can bash things with.
Measuring Cups and Spoons
1 Round Cake Pan, Pie Plate, or Glass Bowl
1 Rubber or Silicone Spatula
Put the pretzels, butter, sugar, and cinnamon (if using) in your zip top bag, seal it, and bash the contents until everything is coarsely ground and sticking together slightly. This would be a good job to give any kitchen helper with anger management problems.
Pour the contents of the baggie into the pie plate or cake pan and press it in with your fingers, making sure to build little walls with it on the inner sides of the pan.
Stick the pan in the fridge and get to work on your filling.
For the peanut butter mousse, whisk the cream cheese, tablespoon of butter or margarine, and peanut butter together until you can’t tell them apart in the bowl.
Clean your whisk and in a separate bowl use it to beat the heck out of the whipping cream and sugar until stiff peaks form.
Carefully, using vertical circular motions with the rubber spatula, fold the whipped cream into the peanut butter mixture. Cover the bowl with plastic wrap and put it in the fridge.
Whip the remaining cream until stiff peaks form and then carefully fold in the melted chocolate.
You are now ready to assemble the pie.
Pour the peanut butter mousse into your crust and carefully spread it around using your rubber spatula.
Clean your spatula.
Pour the chocolate mousse on top of the peanut butter one and spread it carefully around so it covers everything.
If ya wanna get fancy, drizzle with a little melted chocolate.
And stay tuned for next time when I'll show you the first of many holiday classics: Potato Pancakes!
-Samantha R. Gold
Questions? Comments? Requests?
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