Peanutbutter Chocolate Pie Recipe
Who doesn't love peanutbutter & chocolate?!
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  1. 2 pounds (about 3) sweet potatoes
  2. 2 tablespoons unsalted butter, softened
  3. 1/2 cup butter (1 stick), melted
  4. 1/2 cup creamy peanut butter (4oz by weight)
  5. 4 eggs
  6. 1 cup sugar
  7. 2 Tablespoons cornmeal
  8. 1 Tablespoon flour
  9. 1 Tablespoon white vinegar
  10. 1 Tablespoon vanilla
  11. 6oz bittersweet Chocolate chips (seperated)
  12. 2oz Half and Half
  13. 1oz Butter (softened)
  1. Blind bake pie dough (see our blind baking post)
  2. Preheat oven to 350°
  3. Whisk together hot butter and peanut butter.
  4. Whisk in eggs, sugar, cornmeal, flour, vinegar, and vanilla.
  5. Mix in 2oz of chocolate chips. Pour into prepared pie shell.
  6. Cover pie with foil & bake for 25 minutes.
  7. Remove foil & bake for an additional 20-25 minutes until center is set, but not puffy
for the ganache
  1. Once the pie has cooled, make the ganache
  2. Heat the half and half in the milk, being careful not to boil (about 45-60 seconds)
  3. Quickly mix the remaining chocolate chips into the ganache
  4. Once incorporated, mix in softened butter
  5. Spread over cooled pie

For help with blind baking, check out our Blind Baking post

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