Chocolate Peanut Butter Silk Pie
Matt fell in love with this pie at Hubbard Avenue Diner, but we can't get it in quarantine so I found this recipe and modified it a bit to be closer to the diner's pie.
Ingredients
- 1 cup cream cheese
- 1 cup sugar (allulose sugar replacement works well)
- 1 cup peanut butter (regular creamy skippy wrks best)
- 1 tbsp butter (melted)
- 1 tsp vanilla
- 1 cup heavy cream (You can substitute cool whip)
- 1 pie crust (I prefer a store-bought 9" graham cracker crust for this recipe)
- 1 cup chocolate chips
- 3 tbsp brewed coffee (optional, but really helps the chocolate)
- buttercream (optional for topping)
- .25 cup peanuts (chopped - optional for garnish)
Instructions
- Using a stand mixer fitted with a paddle, beat together cream cheese, sugar, peanut butter and vanilla until creamy
- transfer mixture to a large mixing bowl - clean out stand mixer bowl
- In a stand mixer fitted with a whisk tool, add 1 cup of heavy cream
- whisk on medium-low speed until frothy - about 2 minutes
- gradually increase speed until you are full speed and whisk until cream forms stiff peaksIf you have trouble reaching stiff peaks, add 1 tablespoon of sugar or meringue powder to help.
- Gently fold whipped cream into mixture until just combinedDon't over-mix - it will become very dense.
- Pour mixture into pie crust and smooth the top with a spatula
- Refrigerate while preparing the topping
- Combine chocolate chips and coffee in a bowl. Cover and microwave on high for 1-2 minutes until smooth. Check regularly and stir to avoid burning.
- Pour over top of pie and refrigerate overnight.Yes, it really needs to set overnight. It will be a mess if you try to cut it early.
- Optionally, prepare a buttercream and pipe around the edge.I made a coffee-flavored buttercream which went really well with the peanut butter and chocolate.
- Optionally, add chopped peanuts to top before serving.
Pie filling
Pie topping
pie,dessert