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Everyday Food’s Chocolate Peanut Butter Pie

April 30th, 2008

Chocolate Peanut Butter Pie

It’s been a few days since I’ve provided you with a tasty recipe, so here ya go!

Having only two subscriptions to cooking magazines is a self-imposed rule in order to prevent my apartment from being completely taken over with piles of magazines that I can’t bring myself to throw out. The two magazines I receive are Cooking Light and Everyday Food. Both offer delicious and (often) quick recipes that are easy to prepare even when you’re busy.

Unfortunately I’ve contradicted myself because I’ve been too busy for even quick recipes this week. I haven’t gotten to make this like I wanted to, but you should! It might even inspire you to pick up a copy or a subscription to this magazine. It’s been worth every penny.

I can’t stay away from my kitchen forever, though. Maybe I can fit this in tomorrow…

Recipe after the break.

Everyday Food’s Chocolate Peanut Butter Pie
Serves 8

30 chocolate wafer cookies
4 Tbsp unsalted butter, melted
1 envelope (1/4 oz) unflavored gelatin
3/4 cup packed light-brown sugar
1/2 cup creamy peanut butter
1 cup heavy cream
1/4 cup chopped peanuts

1. Preheat oven to 350. Place cookies in a food processor, and process until finely ground (you should have 1-3/4 cups); add butter, and pulse until moistened. Transfer crumb mixture to a 9-inch removable-bottom tart pan. Press firmly into the bottom and up the sides (use bottom of a dry measuring cup to help). Bake until fragrant and set, 15 to 20 minutes; let cool completely. Wipe food processor clean, and reserve.

2. Place 1/4 cup cold water in a small saucepan; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.

3. In food processor, combine sugar and peanut butter; process until smooth. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as necessary.

4. Heat softened gelatin over very low heat, stirring, just until dissolved. Add to peanut butter mixture in food processor; blend to combine. Transfer filling to cooled crust, and smooth top. Sprinkle with peanuts, and chill until set, at least 2 hours and up to 3 days.

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6 responses so far:

  • Oooh nice, I like how the recipe is so simple, I was expecting something much more complex. I purchased a subscription to Eating Well this year, but I also received free subscriptions to Food & Wine and Bon Appetit. I like Eating Well the best because 1. it’s healthy, but 2. it’s not pretentious like the others often are, and 3. the recipes are usually a lot less complex. Cooking Light is another favorite of mine but I recently discovered a Cooking Light cookbook at my girlfriends place and it’s taking me forever to go through it and photocopy the good recipes (which is most of them). I haven’t heard of Everyday Food though, I’ll have to check it out.

    - The Peanut Butter Boy

    by NickApr 30, 2008 at 1:35 am
  • chocolate…
    peanut butter…
    oh crap! I just drooled over myself again!

    by CelineApr 30, 2008 at 7:24 am
  • I personally love Cooking light as well, and yet don’t subscribe to any food magazines in fear of my home being taken over by magazines. Knowing me, I’d hoard all the issues as well, and my rooms would start looking like the magazine aisle in Barnes and Noble.

    by AmandaApr 30, 2008 at 5:33 pm
  • [...] thought it would be fair to plug my other favorite magazine, after spotlighting Everyday Food yesterday. Cooking Light was my first magazine subscription of any kind, let alone of [...]

  • [...] recipe I have tried up to this point. I have a subscription to Everyday Food, which I just recently raved about and own her Baking Handbook and Cookie Book. A lot of people have asked me how the Cookie Book is, [...]

  • [...] recipe is from Everyday Food’s June Issue. You may remember me plugging Everyday Food recently. What can I say? It’s super! AND they shared a chocolate peanut butter recipe two issues in a [...]

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