Chocolate Peanut Butter Truffle Pie

I have never seen a pie be devoured so quickly.

I brought this to our Fantasy Football draft party to go with our Chicken Bacon Bites, Cheetos and beer (or in my case, wine).

5 hours later, after all the smack-talking, strategizing, and football nonsense was over, we served up this pie. There was a newborn baby present. Picture 12 adults racing over and around said baby for a piece of pie. Leaping and pushing. Just immature. Sorry baby. 

Next time I will bring something less delicious. I kid. (No pun intended.)

Printable Recipe HERE.

1 3/4 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1 1/2 cups cold heavy cream
Chocolate shavings/curls for garnish

Chocolate Truffle layer:
6 ounces dark chocolate chips
2/3 cups heavy cream

Whipped White Chocolate Peanut Butter Mousse

6 ounces white chocolate chips
8 ounces creamy peanut butter
1 1/2 cups cold heavy cream
1/2 teaspoon vanilla extract

To make the crust, combine butter and graham crumbs in a bowl until moistened. Press into a 8 or 9-inch pie plate or spring-form pan and stick in the fridge while you make the truffle layer.

To make the truffle layer, place chocolate in a large bowl. Heat cream in a small sauce pan over medium heat until it just begins to bubble. Pour cream over the chocolate and let sit for a minute, then stir continuously until a dark chocolate forms. Pour into the crust then stick in the freezer for 30 minutes to set.

For the whipped layer, melt the chocolate, peanut butter and 1/2 cup of cream together, either in the microwave or over a double boiler. Stir constantly until it is completely combined. Let cool completely. Take the remaining cold whipped cream and add it to the bowl of your electric mixer with a whisk attachment. Beat until stiff peaks form, then slowly pour in the chocolate peanut butter mixture, using a spatula to scrape down the sides if needed. Spread whipped layer evenly over the truffle layer, then refrigerate overnight.

Right before serving, whip the other 1 1/2 cups of cream (just like you did when you started for the truffle layer) and spread on top of the pie. Cover with chocolate shavings. Serve immediately.

Adapted from How Sweet Eats, which was adapted from the Deen Bros.


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