Chocolate Peanut Butter Soul Pie

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Chocolate Peanut Butter Soul Pie

chocolate peanut butter soul pie
Chocolate Peanut Butter Soul Pie
Prep: 30 mins
Cool: 40 mins
Total: 1 hrs 10 mins
Yield: 8 servings

This weekend I made a Chocolate Peanut Butter Soul Pie from a recipe I adapted from The Splendid Table. It’s really an easy no-bake pie using a blind-baked pie shell. I’ve talked about blind-baking before– the Perfect Crust Beaded Pie Weight Chain gives a beautiful flat crust, and mine turned out great!
The filling and topping are both no-bake and set up in the fridge. Here’s the recipe!

Ingredients

Filling:

• 1 1/4 cups creamy peanut butter1 (8-ounce) package cream cheese, softened
• 1 cup sugar
• 1 3/4 cups chilled heavy cream
• 2 teaspoons vanilla

Topping:

  • 3/4 cup heavy cream
  • 7 ounces semisweet chocolate

Directions

Prepare pastry for a one-crust pie. Form a decorative pie shell and blind bake. Allow to cool before adding the filling.

Prepare the Filling:

  1. Cream together peanut butter and cream cheese until smooth.
  2. Add sugar and beat well.
  3. In a separate bowl, beat 1 3/4 cups heavy cream and vanilla until soft peaks form.
  4. Fold 1/3 into peanut butter mixture. Then gently fold in the rest of the whipped cream.
  5. Pile filling into cooled crust and refrigerate until chilled completely.

Prepare the Topping:

  1. Bring 3/4 cup heavy cream to a boil in a small saucepan.
  2. Remove from heat. Stir in chocolate until smooth.
  3. Cool until topping begins to thicken, stirring occasionally.
  4. Pour topping over pie and spread evenly.
  5. Chill at least 30 minutes, or until topping is set.

pie weight in pie shell

 

baked pie shell

 

mixing chocolate peanut butter pie ingredients

 

mixing peanut butter pie ingredients

 

chocolate peanut butter pie ingredients ready for baking

(Adapted from the Splendid Table)

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