This chocolate peanut butter pie from Black Radish Bar & Restaurant restaurant in Tallahassee, Florida, combines rich chocolate with the tacky texture of peanut butter. Like an elevated Reese’s peanut butter cup, this freezer pie features a dense peanut butter filling covered in a generous layer of ganache. A smidge of cocoa powder in the crust ups the pie’s chocolatey factor and keeps the entire exterior cohesive.
This pie requires two overnight freezes so be sure to plan ahead. One for the filling to set and another for the ganache topping. The pie will keep in the freezer, or you can let it come to temperature in the refrigerator until it softens. For clean slices, run a knife through hot water between each incision.
1¼ cups graham cracker crumbs
3 tablespoons cocoa powder
¼ cup granulated sugar
½ cup melted butter, plus more as needed
2 cups plus 2 tablespoons heavy cream
Scant ¼ cup granulated sugar
8 ounces cream cheese
⅔ cup smooth peanut butter
3 tablespoons powdered sugar
½ cup heavy cream
¼ cup corn syrup
1 cup semisweet chocolate chips
For the Crust
For the Filling
For the Ganache
Make the crust:
- Preheat oven to 325 degrees. In a bowl, combine all ingredients and press into a greased springform pan. Mixture should bind in your hand like wet sand and clump together. If crumbly, add more melted butter. Bake for 10 minutes. Let cool completely.
Make the filling:
- In bowl of a stand mixer fitted with a whisk attachment, whip 2 cups heavy cream until soft peaks form. Add sugar and continue mixing until it reaches a fluffy, whipped texture. Transfer to a separate bowl.
- Clean out mixing bowl and switch to paddle attachment. In a clean bowl, combine cream cheese, peanut butter, powdered sugar, and remaining heavy cream. Mix until incorporated, then increase speed to medium-high and mix until light and fluffy in consistency.
- Gently fold whipped cream and peanut butter mixture together and stop once fully incorporated. Pour mixture into baked crust and use a spatula to smooth and level filling. Freeze overnight. The following day, remove springform pan sides and release bottom. Place pie on a wire rack.
Make the ganache:
- In a saucepan set over medium, heat heavy cream and corn syrup until just below boiling. Place chocolate chips in a bowl. In three stages, pour cream mixture over chocolate while stirring to fully melt and incorporate, then pour through a strainer to remove any possible lumps. Quickly pour mixture over top of pie and spread out over the edges so ganache drapes down over sides. Once sides are covered, use a spatula to smooth chocolate on top of pie. Return to freezer and freeze overnight. Pie can be portioned and kept in freezer until ready to serve or slowly brought to temperature in the refrigerator until it reaches desired consistency.
Recipe ByMathew Swezey of the Black Radish Bar & Restaurant in Tallahassee, Florida