Chocolate P-Nut Butter Pie - Shenanigan's Restaurant, Tacoma, Wa

"Incredibly thick, sweet and rich pie with an exotic blend of spices that combine to create a sensational flavor. Unforgettable! Slice extraordinarily thin - many people find it difficult to finish even one tiny slice!"
 
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Ready In:
50mins
Ingredients:
19
Yields:
1 9-inch Pie
Serves:
8-20
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ingredients

  • Chocolate Cookie Crust

  • 354.88 ml crushed chocolate cream filled cookies
  • 59.14 ml course ground almonds
  • 59.14 ml sugar
  • 1.23 ml cinnamon
  • 0.61 ml mace
  • 0.61 ml fresh grated nutmeg
  • 59.14 ml melted butter
  • 14.79 ml vanilla
  • 14.79 ml dark rum (Capt. Morgan's spiced rum)
  • Pie filling

  • 236.59 ml whipping cream
  • 14.79 ml vanilla
  • 226.79 g cream cheese, softened
  • 236.59 ml sugar
  • 236.59 ml peanut butter
  • 14.79 ml melted butter
  • Chocolate Topping

  • 113.39 g semisweet chocolate
  • 29.58 ml butter
  • 29.58 ml oil
  • Peanut Topping

  • 59.14 ml chopped peanuts
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directions

  • Chocolate Peanut Butter Pie.
  • Make the Chocolate Cookie Crust:.
  • 1 1/2 cup crushed chocolate cream filled cookies.
  • 1/4 cup course ground amonds.
  • 1/4 cup sugar.
  • 1/4 t. cinnamon.
  • 1/8 t. mace.
  • 1/8 t. fresh grated nutmeg.
  • 1/4 cup melted butter.
  • 1 T. vanilla.
  • 1 T. dark rum (Capt. Morgan's spiced rum).
  • Combine cookie crumbs, sugar, cinnamon, mace, nutmeg and almonds. Melt butter; add vanilla and rum. Pour butter mixture into crumbs and toss to blend well. Spray 9-inch pie plate with Pam. Press crumbs evenly into bottom and sides of pan. Set aside in cool place.
  • Make the Pie filling:.
  • 1 cup whipping cream.
  • 1 T. vanilla.
  • 8 oz. cream cheese, softened.
  • 1 cup sugar.
  • 1 cup peanut butter.
  • 1 T. melted butter.
  • Beat whipping cream until firm peaks form, then beat in vanilla. In separate bowl beach cream cheese until fluffy. Slowly beat in sugar, peanut butter and melted butter. Blend 1/3 of whipped cream mixture into peanut butter mixture. Fold in remaining whipped cream. Turn into Chocolate cookie crust, smoothing top with spatula. Wrap with plastic and chill two hours or overnight.
  • Make the Chocolate Topping:.
  • 4 oz. semi sweet chocolate.
  • 2 T. butter.
  • 2 T. oil.
  • Combine all 3 ingredients in a double boiler or micro dish. Cook slowly until chocolate melts. Remove from heat and cool slightly. Spread evenly over top of cooled pie, starting at the center and working outward.
  • Sprinkle top of pie with 1/4 cup chopped peanuts.
  • Slice extraordinarily thin - many people find it difficult to finish even one tiny slice!

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Reviews

  1. Wow! This is amazing!! My husband is a huge peanut butter fan and he can't stop talking about how good this pie is! The only change I made was I used Morgan's dark rum and not Captain Morgan Spiced rum. Yummy! This is a new favorite and will be made often. We did not find it too sweet to eat a whole piece!
     
  2. I love this pie
     
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