Peanut Butter Pie with Mississippi Mud Fudge
Yield: 1 pie
It’s one of those treats that will have everyone fighting for the last piece.
Ingredients
for the crust:
- 1.25 c. all-purpose flour
- ¼ c. sugar
- pinch of salt
- ½ c. unsalted butter at room temperature
for the mississippi mud fudge brownie layer:
- 2 T. unsalted butter diced
- 1 oz. unsweetened chocolate chopped
- ⅓ c. sugar
- 1 large egg
- 1 tsp. instant espresso powder
- 1 tsp. pure vanilla extract
- ⅛ tsp. kosher salt
- 3 T. all-purpose flour
for the peanut butter layer:
- 1 c. heavy whipping cream
- 8 oz. cream cheese at room temperature
- 1 c. creamy peanut butter
- 1 T. unsalted butter softened
- 1 c. powdered sugar
- 1 tsp. pure vanilla extract
- ⅛ tsp. kosher salt
to finish the pie:
- 3 T. heavy whipping cream
- ½ c. semi-sweet chocolate chips
- ¼ c. chopped salted peanuts
- 1 oz. dark chocolate curls use a vegetable peeler to shave chocolate bar into curls
Instructions
for the crust:
- Preheat oven to 325° F.
- Combine the flour, sugar, and salt in a medium bowl. With a pastry blender, cut in the butter until crumbly. Then quickly mix with hands until it forms a dough. Don’t worry if it seems a bit dry.
- Press dough evenly onto the bottom and up the sides of a 9″ pie pan. Aim for a uniform thickness on all surfaces and don’t press the dough in too hard.
- Bake the crust for 15 to 18 minutes, or just until lightly browned. Set on wire rack to cool.
for the mississippi mud fudge brownie layer:
- Leave the oven set to 325° F.
- In a small saucepan over low heat, stir the butter and chocolate until chocolate is melted. Remove from heat and whisk in the sugar, and then the egg. Then add the espresso powder, vanilla, and salt, and whisk again. Sift the flour over the chocolate mixture and stir to blend well. Spread evenly over pie crust and return pan to oven.
- Bake for 18 minutes, until the chocolate layer is slightly puffed and dry-looking. Let cool completely on a wire rack.
for the peanut butter layer:
- In a medium bowl with an electric mixer, whip the cream until stiff. In a separate medium bowl, beat the cream cheese until smooth and then beat in the peanut butter and butter. Add the powdered sugar, vanilla, and salt, and mix until smooth.
- Gently fold in the whipped cream until the mixture is consistent. Spread peanut butter mixture evenly over the Mississippi mud fudge brownie layer.
to finish the pie:
- Create a chocolate glaze by combining cream and chocolate chips in a small saucepan over medium-low heat. Stir constantly until chocolate is melted and mixture is smooth.
- Cool for 10 to 20 minutes, stirring occasionally until glaze is thickened, but still pourable. Stir chocolate glaze until completely smooth, then drizzle over the top of the peanut butter layer. Immediately, sprinkle with chopped peanuts and dark chocolate curls.
- Place pie in refrigerator to set. It is best to let it chill for at least two hours before serving.
Notes
From a farmgirl’s dabbles, with help from Grandma Renelt’s recipe box and inspiration from The Stockholm Pie Company in Stockholm, WI.
Nutrition Information:
Serving: 1 Calories: 585kcal Carbohydrates: 45g Protein: 10g Fat: 42g Saturated Fat: 21g Polyunsaturated Fat: 18g Cholesterol: 90mg Sodium: 248mg Fiber: 3g Sugar: 27g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.