Whether you're looking to seriously impress the extended family during their weekend visit, or distract yourself from the pressures of the week with some light-hearted baking fun - this recipe has got you covered!
The crust is incredibly easy to bring together, using only five ingredients and 10 minutes total bake time required, with the filling requiring a simple whiz together and that's that! The hardest part of this process will be leaving your pie alone in the fridge to set all afternoon.
For the Crust:
6 tbsp/85g unsalted butter, melted (plus slightly more for the pan)
3/4 cup/150g granulated sugar
3/4 cup/75g cocoa powder
1/2 cup/60g all-purpose flour
1/2 tsp kosher salt
For the Filling:
1 1/4 cups/300ml heavy cream
1 1/2 cups/405g smooth, sweetened peanut butter
1 8-ounce/226g block full-fat cream cheese (at room temperature)
2/3 cup/133g light brown sugar
1 tsp pure vanilla extract
1/2 tsp kosher salt
2 ounces/57g chocolate, chopped
1 tbsp/14g unsalted butter
9 inch non-stick pie tray
*Quick note to say we would definitely recommend using the correct pie tray size here if possible! Any larger and your filling won't stretch far enough to create a crust, however any smaller and the pie filling will be super thick!
Make the crust: Heat the oven to 350/175 degrees. Have the pie tray ready and generously buttered. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork (don't be scared to use your hands), until the crumbs are evenly moistened.
Transfer the crumbs to the prepared pan and press them evenly unto the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10-12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.
Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4-6 hours, until filling is set.
Make the topping: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Using a spoon, drizzle the chocolate over the top to make a decorative pattern. Serve immediately.
This recipe was originally sourced from The New York Times at cooking.nytimes.com
All images are Fig Tree Lane original.