It's just me, dropping by with another peanut butter and chocolate combo. Seems like with this autumn situation (that's pretty much winter now, yuck), all that is happening in my kitchen is either a PB / chocolate combo, or something involving apple or pumpkin. Hopefully you like one, or the other, because there's a couple more apple recipes coming your way soon in the coming weeks, and if you don't like peanut butter and chocolate, well that's just on you, because you should ;). Kidding, but you need to give this pie a try, even if you tweak it to suit your liking.
This is my first ever chocolate pie I've ever made! They aren't really a thing in New Zealand. And what better recipe to use than one from my lovely friend Erin's new book, 'The Fearless Baker', which came out earlier this month! Despite only having met Erin IRL a handful of times, I am super lucky to be able to call her a friend, and am so proud of this amazing book! It's full of all kinds of incredible gems to help you overcome any fear you may have in the kitchen. There's foolproof tips, and recipes for almost every baked good you can imagine. I definitely see a chocolate puff pastry dough happening very soon in my life. Congrats Erin, the book is AMAZING! If you don't have a copy already, you can get your hands on a copy here!
I had my mind blown a couple of times making this recipe. The first was with the pie dough - Erin instructs you to spread smooth peanut butter on some parchment, freeze it, then chop it up and rub it into the flour with the butter. Not only is this genius, but peanut butter pie dough is damn delicious. The dough has a wee nap in the fridge, then is rolled out, used to line a tin, and blind baked. I added a little line of stars as a border, or you can crimp it how you wish! Once the crust has cooled it is filled with a silky chocolate pudding which is super easy to make. The pudding is left for a little bit to set, then the pie is topped with mind blowing ingredient number two: peanut butter whipped cream. I can honestly say that there would have been more on the top of this pie, but I ate a lot of it before it even made it on there. AMAZING. I made this pie over a couple of days - the dough the first day, then baked it and filled it the next day, and finally finished it the day after, which makes it the perfect prepare ahead dish. It would be great for thanksgiving, or just something that comes together quickly for a celebration. Amazing. You need.
This pie is part of a wee collab organised by the lovely Nate of TermiNatetor Kitchen! A bunch of my faves and I have gotten together to all share pie recipes - I can't wait to give some of them a try! I have popped all of the other links at the bottom of this post! Happy #piesquad party!
A few wee notes:
I made 1.5 times the recipe, just so that I had enough dough to do some cut-outs if I wanted. I just went with little stars, which I popped on after I lined the pie dish, and trimmed and folded the crust. I used a little star cut out, but you could use whatever cutout you like, or just crimp the dough edge.
This can easily be prepared ahead of time - but put the peanut butter filling on the day you serve. I used a large french tip to pipe on mine!
If you aren't a peanut butter person, you can make a regular pie crust for this, or a cookie crust would look great too! Regular old whipped cream on top would be delicious too.
Chocolate Cream Pie with Peanut Butter Whipped Cream
- Makes one 9" pie -
Reprinted with Permission from 'The Fearless Baker' Copyright Erin Mcdowell, 2017.
The Fearless baker was published by Houghton Mifflin Harcourt in 2017.
Peanut Butter Pie dough
226g (1 3/4 cups plus 2 Tbsp) all-purpose flour
2.5g (1/2 tsp) salt
102g (1/4 cup plus 2 Tbsp) smooth peanut butter
85g (5 1/2 Tbsp) cold unsalted butter, cut into 1/2 inch cubes
68g (4 1/2 Tbsp) ice water, plus more as needed
Egg wash - 1 egg whisked with 1 Tbsp water
Chocolate Cream Filling
605g / 2 1/2 cups whole milk
121g / 1/2 cup heavy cream
113g / 4 oz chopped dark chocolate
198g / 1 cup granulated sugar
37g / 1/3 cup cornstarch
3g / 1 tsp instant espresso powder
135g / 5 large egg yolks
28g / 2 Tbsp unsalted butter, at room temp
10g / 2 tsp vanilla extract
Whipped Peanut Butter Cream
135g / 1/2 cup smooth peanut butter
25g / 2 Tbsp Granulated Sugar
121g / 1/2 cup heavy cream
3g/ 1/2 tsp vanilla extract
- PROCESS -
Cut a piece of parchment approx 5" x 5", and spread the peanut butter in a 1/2 inch thick later on the paper and freeze until fairly firm, about 1 hour. Cut into cubes and return to the freezer until you add the butter to the dough.
In a large bowl, whisk together the flour and salt. Add the butter cubes and peanut butter cubes, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your palms or your fingers, flattening the cubes into big shards and continuing to toss them through the flour, recoating the shingled pieces. Continue to work the mixture together until the pieces of butter are about the size of peas.
Make a well in the centre of the flour mixture. Add 4 1/2 Tbsp ice water and mix to incorporate. Then add more ice water 1 Tbsp at a time and continue mixing until the dough comes together. As it begins to come together, you can knead it a few times to make sure it's fully combined. It's important not to add too much water to the dough, which should never be sticky - it should hold together easily in a ball but still feel almost dry to the touch.
Form the dough into an even disk. Wrap tightly in plastic wrap and chill for at least 30 minutes, or up to overnight.
Lightly flour a work surface. Roll out the dough to a circle 1/4 inch thick. Transfer to a 9 inch pie pan, and press gently to make sure the crust settles all the way to the bottom, but be careful not to poke any holes in the dough. Trim away the excess dough, leaving a 1/2 inch overhang all the way around. Chill in the refrigerator for 20 to 30 minutes. If desired, roll out extra dough and use pie stamps or small cookie cutters to make shapes to stick around the rim of the crust.
Crimp the edges of the pie crust, or fold the edge evenly underneath and stick on the cut out shapes using a little egg wash. return to the fridge while you preheat the oven to 425˚f / 218˚c, preferably with a baking stone on the bottom rack. Cut a square of parchment paper slightly larger than your pie pan.
Prick the chilled dough all over with a fork. Place the parchment over the crust and fill with pie weights or dried beans.
Bake the crust on the stone or bottom rack just until the edges barely begin to turn golden, 15 to 20 minutes.
Take the pan out of the oven and remove the parchment and weights. Brush the bottom and crimped edges of the dough with a thin layer of egg wash.
Return the pie pan to the oven and bake for another 12 to 17 minutes, until the dough is evenly golden brown. Cool completely before filling.
CHOCOLATE CREAM FILLING
In a medium saucepan, heat the milk, cream, and chocolate over medium-low heat, stirring constantly, until the chocolate has fully melted. Turn the heat up to medium and bring the mixture to a gently simmer. Meanwhile, whisk together the sugar, cornstarch, and espresso powder together in a medium heatproof bowl. Whisk in the egg yolks until well combined.
When the chocolate mixture has come to a simmer, pour about half of it into the egg yolk mixture in a slow, steady stream, whisking constantly. Then pour the egg yolk mixture into the saucepan and cook the pudding over low heat, stirring constantly with a silicone spatula, until it gets very thick and comes to a first boil (a single large bubble comes up the the surface in the center of the pudding), 3 to 4 minutes. Stir in the butter and vanilla.
Pour the warm pudding into the cooled pie crush and cover with plastic wrap pressed directly against the surface of the pudding. Let cool at room temperature until the filling is completely set, 35 to 45 minutes.
PEANUT BUTTER WHIPPED CREAM
In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium - high speed until light and fluffy, 2 to 3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Scrape down the bowl if necessary. Add the vanilla and mix to combine.
Pipe the peanut butter cream onto the pie, or dollop it on and swirl with an offset spatula.
Refrigerate until ready to serve.
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