Peanut Butter and Chocolate Fudge Pie

This pie is a bit special, because it was made for my friend Olga’s birthday.  She has begun the tradition of hosting a Pi(e) Party–Get it? Like 3.14, but also pie–due to the proximity of her birthday to Pi Day, and the general deliciousness of pie.

It’s also special because it tastes great.Peanut Butter and Chocolate Fudge Pie | A Nerd Cooks

I had originally considered making a savory pie (think macaroni and cheese), but couldn’t help myself and had to go with a somewhat more traditional option.

Peanut Butter and Chocolate Fudge Pie | A Nerd Cooks

Peanut Butter and Chocolate Fudge Pie | A Nerd Cooks

I found this recipe via Foodgawker on Taste and Tell.

You’ll need:

For the crumble topping

  • 1/4 cup creamy peanut butter
  • 1/2 stick unsalted butter, softened
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup peanuts

For the pie

  • 1 pie crust (I cheated and used a store bought, refrigerated crust)
  • 1 1/2 sticks unsalted butter, softened
  • 3 oz. unsweetened baking chocolate, chopped
  • 1/2 cup granulated sugar
  • 2 tbs cocoa powder
  • 1 cup brown sugar, packed
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 3/4 cup flour

For the sauce

  • 1/4 cup creamy peanut butter
  • 12 oz. jar caramel ice cream topping
  • 1/2 tsp salt

Preheat the oven to 350 degrees F.

Roll out your pie crust and line the bottom of a 9-inch pie dish with it.  Place the pie dish in the refrigerator or freezer until you’re ready to fill it.

To make the crumble topping, combine the peanut butter, butter, brown sugar, and flour in a small to medium bowl.  Cut the ingredients together (using two butter knives) until combined.  Then add the peanuts and stir everything together.  Put the bowl in the freezer for 15 minutes.

To make the pie filling, heat the butter and chocolate in a double boiler, stirring occasionally, until completely melted.

Remove the bowl from the heat, add the granulated sugar, cocoa powder, and brown sugar, whisking until combined.  Next, add the eggs one at a time, whisking to combine between additions.  Add the vanilla extract, salt, and flour, and whisk again to combine.

Pour the filling into the refrigerated/frozen pie crust.  Bake for 50-55 minutes, or until the filling is puffed up and the center is set.

Allow the pie to cool for about 20 minutes.

While it’s cooling, make the sauce by combining the peanut butter, caramel sauce, and salt.

After the pie is partially cooled, drizzle some of the sauce onto the pie.  Reserve the rest for serving.  Allow the pie to cool completely.

Peanut Butter and Chocolate Fudge Pie | A Nerd Cooks


7 thoughts on “Peanut Butter and Chocolate Fudge Pie

  1. this looks delicious… and super dangerous. Who can say no to peanut butter and chocolate!

  2. Pingback: Almost No-Bake Chocolate Peanut Butter Pie | A Nerd Cooks

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