My husband told me that I shouldn’t post this recipe for the good of my own readers. He has obviously been overruled, as you can see, because while this peanut butter pie is utterly addicting and dangerous, it provides far too much bliss and enjoyment to not post. I mean seriously, this dessert is just ridiculous. I LOVE how the creamy and silky texture of the mascarpone peanut butter pie is contrasted with the tender peanut cocoa crust and the crunch of the chopped chocolate on top. AHHHHHH it’s so good, and it’s dishes like this that make me sad that not everybody cooks! There are people eating poptarts for dessert when they could be having THIS instead, which is not only spectacularly delicious, but also very easy to make. Let me know show you how easy it is:
5 oz unsalted peanuts (1 cup)
3 tbsp sugar+2 tbsp sugar
1/4 cup unsweetened cocoa powder
4 tbsp melted butter
2 tbsp flour
3 oz (3/4 cup) powdered sugar
1 cup peanut butter (creamy or crunchy, up to you)
8 oz tub mascarpone cheese
1 cup heavy cream
1 tsp vanilla extract
1/4 cup chopped bittersweet chocolate
Preheat oven to 350 degrees F.
In a food processor, pulse the peanuts until finely chopped, but do not pulse it into peanut butter.
Add the 3 tbsp sugar, cocoa powder, melted butter, and flour. Pulse to combine, then scrape it out into a pie plate or cake pan (I just used a 9 inch cake round). Press the mixture out evenly with your fingers, pushing the crust partway up the sides.
Bake the crust for 10 minutes, then cool completely on a wire rack.
With a hand mixer, beat the mascarpone cheese with the peanut butter and the powdered sugar until smooth and creamy.
In a separate bowl, whip the cream, 2 tbsp sugar, and vanilla extract to soft peaks.
Gently fold 1/3 of the cream into the peanut butter mascarpone to lighten. Fold the rest of the cream in and spread the filling out into your crust.
Top with the chopped chocolate, and cover with plastic wrap. Freeze for 3-4 hours. Now, I like to eat this somewhere between frozen and chilled because I find that refrigerated pie makes for too loose of a filling, whereas frozen is a bit too hard (though better than the chilled one). So take the pie out of the freezer 10 minutes or so before you want to eat it. Enjoy!!!