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Halloween Edition: Peanut Butter Chocolate Pie

I can’t remember when the last time I celebrated Halloween was. Wait…I remember – 2009 Halloween Horrors @ Night Safari. Both daughter and I were dressed up as a pirate and fairy respectively. Haha, not that crazy but at least we bothered to. Now that she’s in her teens, the last thing she would want is to hang out with her mom. Oh well, I’ve been through that stage.
Nowadays, I categorize people who celebrate Halloween to be either children (and their mommies) or party-goers. Since I don’t belong to either of those categories (anymore), I shall celebrate by baking a pie for all BNF readers! Happy Halloween y’all!

 

Ingredients:
Crust 
9 pieces digestive biscuits
2 tbsp granulated sugar
5 tbsp (70 g) unsalted butter – melted

Filling
1 block cream cheese (250 g) – room temperature
1/2 cup (125 g) chunky or smooth peanut butter – room temperature
1/2 cup (60 g) confectioners’ sugar

Ganache
1/2 cup (90 g) semi-sweet chocolate chips
1/2 cup (125 ml) heavy cream

About 8 servings

Recipe source: The Pioneer Woman (with modifications)

I like to measure out all my ingredients first.

I like to measure out all my ingredients first. By the way, I’m using a full block of Philly Cheese. The other half is missing in the pic.

 

Preheat oven to 180°C / 350°F. Put the digestive biscuits in a large zip loc bag and use a roller pin to beat them into sand-like bits.

Or you could use a food processor to grind them into fine bits.

Or you could use a food processor.

Add in melted butter and sugar. Use both hands to squeeze the bag around to incorporate everything together.

digestive pie crust

Looks like wet sand, right? 🙂

Spread the mixture onto a greased 9-inch pie tin. Bake for 10 – 15 mins until golden brown. Take out from oven and let it cool.

digestive pie crust

Use the back of the spoon or your fingertips to flatten the crust.

 

baked pie crust

Perfect!

Place the chocolate chips in a medium-sized bowl. Put the heavy cream into a small sauce pan and bring to boil.

Bring to a boil and turn off heat.

Bring to a boil and turn off heat. Gosh, I really need to clean my stove! 

Turn off heat and pour the cream slowly over the chocolate chips.

melting chocolate to make ganache

 

Mix until the chocolate sauce is smooth. Set aside.

dark chocolate ganache

 

Mix the cream cheese, confectioners’ sugar and peanut butter together.

peanut butter filling

 

Spread it evenly on the cooled pie crust. Pour the chocolate sauce all over and use a spatula to smooth the top. Chill for at least an hour before serving.

chocolate peanut butter pie

Sinfully delicious…

 

decoration for peanut butter pie

Let’s have some fun decorating the pie!

 

Halloween peanut butter chocolate pie

Boo-tiful! :-D. Tomb stones are from Pepperidge Farm Milanos,  soil made from crushed dark choc wafers and little pumpkins are Peeps marshmallows.

 

Halloween chocolate peanut butter pie

Warning: this is a super duper rich pie. Eat with care.

 

Full Instructions:

Preheat oven to 180°C / 350°F. Put the digestive biscuits in a large zip loc bag and use a roller pin to beat them into sand-like bits.

Add in melted butter and sugar. Use both hands to squeeze the bag around to incorporate everything together. Spread the mixture onto a greased 9-inch pie tin. Bake for 10 – 15 mins until golden brown. Take out from oven and let it cool.

Place the chocolate chips in a medium-sized bowl. Put the heavy cream into a small sauce pan and bring to boil. Turn off heat and pour the cream slowly over the chocolate chips. Mix until the chocolate sauce is smooth. Set aside.

Mix the cream cheese, confectioners’ sugar and peanut butter together. Spread it evenly on the cooled pie crust. Pour the chocolate sauce all over and use a spatula to smooth the top. Chill for at least an hour before serving.

 

 

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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