Rosca de Reyes
Christina Morales, Caroline Lange, La Monarca Bakery
148 ratings with an average rating of 3 out of 5 stars
148
About 2 hours
Chocolate Peanut Butter Pie
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:One 9-inch pie
- 1cup/110 grams graham cracker crumbs (from about 7 crackers)
- ⅓cup/30 grams Dutch-processed (dark) unsweetened cocoa powder
- ¼cup/30 grams confectioners’ sugar
- ¼teaspoon fine salt
- 5tablespoons/70 grams unsalted butter, melted and cooled
- Nonstick cooking spray
- 1¼cups/300 grams heavy cream
- 1cup/270 grams creamy peanut butter (see Tip)
- 6ounces/170 grams cream cheese, softened
- ¾cup/90 grams confectioners’ sugar
- 2teaspoons pure vanilla extract
- ¼teaspoon fine sea or table salt
- 6tablespoons/85 grams heavy cream
- 4ounces/113 grams bittersweet chocolate, finely chopped
- 2tablespoons hot brewed coffee or hot water
- 2teaspoons light corn syrup
- ¼cup/40 grams roasted, salted peanuts
For the Crust
For the Peanut Butter Filling
For the Chocolate Glaze
Preparation
- Step 1
Make the crust: Position a rack in the center of the oven and heat the oven to 350 degrees. Mix the crumbs, cocoa powder, confectioners’ sugar and salt in a medium bowl until well combined. Drizzle the butter over and mix with a fork or your fingers until the mixture is evenly moistened.
- Step 2
Coat a standard 9-inch pie plate with nonstick cooking spray. Spread the crumb mixture in an even layer across the bottom. Press the crumbs firmly into the bottom and up the sides to form a crust. Bake until it feels dry to the touch and smells toasty, 10 to 12 minutes. Cool completely on a wire rack.
- Step 3
Make the filling: Whisk the cream with a stand or hand mixer (or by hand, which will take quite some time and energy) until stiff peaks form. Beat the peanut butter, cream cheese, confectioners’ sugar, vanilla and salt (with an electric mixer or by hand) until well blended and smooth. Gently stir the whipped cream into the peanut butter mixture until fully incorporated. It’s OK if the cream deflates.
- Step 4
Spread the peanut butter filling in an even layer over the cooled pie crust. Freeze until firm, about 30 minutes.
- Step 5
Make the glaze: Bring the cream to a simmer in a small saucepan over medium heat. Turn off the heat and add the chocolate. Let sit for 30 seconds, then stir slowly until the chocolate melts. Add the coffee and corn syrup, and stir until smooth.
- Step 6
Take the pie out of the freezer. Slowly pour the chocolate glaze all over the top of the pie. Tilt the pie plate if needed to evenly coat the top. Scatter the peanuts on top. Let stand until the top sets, about 15 minutes. Slice and serve, or refrigerate for up to 3 days before slicing.
Tip
- Be sure to use standard peanut butter that includes sweeteners, fats and salt. Natural peanut butter, with only peanuts and salt, won’t work in this recipe.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
J.H.C.
If anyone can come up with an adaptation that uses natural peanut butter, please share! Thanks.
Barb
I have a version of this but with a chocolate crumb crust. The family goes crazy over it. It freeze as well which is great because it's very rich you can only eat a little bit at a time. Also I finally chopped peanuts and make a border rather than sprinkling whole peanuts on top as in the picture.
Jim
I am sure the 6 ounces is not by weight, but liquid ounces. I think most Philadelphia-type cream cheese comes in an 8 ounce block...3/4 would be 6 ounces.
Sarah
Delicious Recipe. I expected the filling to be heavy, but it was surprisingly light and fluffy. I folded the whipped cream and didn't over mix, which led to the light consistency. I would have liked a thicker glaze layer (which likely reflects my preference for chocolate over peanut butter), more like a ganache. I might try making that in 1.5x the recipe next time. Oreo cookie crumb crust would also work great here.
Krysten Chambrot, Associate Editor, New York Times Cooking
Thank you so much for flagging, Sybil! We adjusted the recipe. It should have read 170 grams, not 800.
Brigid
Anyone have a substitution for corn syrup? I don’t use that stuff.
JSBush
My daughter loves the peanut butter pie recipe that her summer camp in Wisconsin uses. In it, Cool Whip replaces the heavy whipping cream used here. I'm a purist and would prefer real whipping cream even though its fat content is sky-high. I will try my hand at this recipe with Cool Whip and report my findings.
Chris
Here's what I found on using 'natural peanut butter' in a similar recipe: Natural peanut butter tends to separate in the filling unless another oil is added. It looks like you need something which acts as an emulsifier. Typically, egg whites would work but this pie isn't cooked. Perhaps an egg white powder/lecithin could be used? Btw, I'm interested in the solution as well. Garden had a bumper crop of great peanuts this year. Maybe the solution is to coarsely chop the nuts.
Laura
You could try using Kinnikinnick gluten free graham crackers. Otherwise crumbling any mild flavored gluten free cookie to use would be the best option
Kathleen B
I've made this twice now and the second time I added a half cup more graham cracker crumbs to the crust to make it fill my pie pan more fully. The peanuts on top are a must because the salt cuts the sweetness of the pie, so apply those liberally and enjoy!
Cassie
My family enjoyed this! It cut really nicely with a knife run under hot water. The chocolate layer set up perfectly. Rich and decadent. Great recipe!
Dave
This induced a hypnotic bliss, the world faded as taste buds exploded with euphoria. Now I always want to have one of these in my fridge. Next time I am going to substitute the peanut butter with nutella and raspberries, this first of many diabolical temptations that this has inspired.
Andra
It will not look like the photo if you follow the instructions and scatter the nuts on top before it sets. They will sink in. And also the refrigerator makes the peanuts change color/look; they just look weird after sitting in the fridge overnight. Next time I will add them right before serving.
LizM
Like eating a cold, dark chocolate Reeses peanut butter cup. Delish! My only comment is about the peanuts you're supposed to scatter on top. I don't do that because the moisture from the pie makes them go a bit soft. Use them if you're going to make the pie and eat it the same day, without putting into an enclosed pie keeper, but if you're making it a day in advance you might want to skip the peanuts.
Christine VB
I brought this to my sister’s house for dinner last night and it was a hit with both kids and adults. It was sweet but not overly sweet. Made it with crunchy Jif because that’s what I had on hand. I left off the nuts on top because it already had texture. Semisweet chocolate instead of bittersweet. And I bought a graham cracker crust instead of making the chocolate crust. I’ll definitely make this again.
Tam
I’d say this is perfect for what it is! The ppl I made it for said it was one of the best desserts I’ve made but to me it needs something else, maybe a jam on the bottom to add another dimension of flavor. My friend said she topped it with leftover raspberry compote and it took the dessert to another level.
Megan M
This was AMAZING. Very rich but so delicious.
Tammy R
I made this yesterday. It is definitely sweet so a little goes a long way. I didn't have any corn syrup so I used semi-sweet chocolate chips instead for the ganache and left the corn syrup out. It tasted and looked good.
Abbie
This was the perfect pie! The best of Thanksgiving
MD combined this recipe and Nigellus for barley soup, added carrots, leeks, and parsnips, which greatly improved the flavor, and really only use this one to follow the directions for the rice
Can mascarpone be substituted for cream cheese?
sophie
Double the crust!! You might not need all but the two times we’ve made it we wished there was more
LizM
Like eating a cold, dark chocolate Reeses peanut butter cup. Delish! My only comment is about the peanuts you're supposed to scatter on top. I don't do that because the moisture from the pie makes them go a bit soft. Use them if you're going to make the pie and eat it the same day, without putting into an enclosed pie keeper, but if you're making it a day in advance you might want to skip the peanuts.
annie h
The word that comes to mind to describe this dessert is that it’s solid. It wasn’t a 10/10 home run, but it was still very good. I made this recipe exactly as described, and it turned out great. It’s a huge winner for an adult crowd that doesn’t normally go for super sweet desserts. The bittersweet chocolate finish makes this dessert a crowd pleaser for the not-too-sweet folks, but it may not be a winner among those sweet tooths looking to really indulge.
M Jones
This recipe should be updated so that the ingredient list specifies that it calls for a peanut butter with sweeteners and stabilizers (like Skippy or Jif). It WILL NOT work with natural peanut butter. That’s important information that shouldn’t be hidden in a tip. It’s more than a tip—it’s a requirement. And in this big, beautiful country of ours, there’s no consensus on what constitutes “standard” peanut butter.
Leslie T
I've been making variations of this for a couple of years and it's definitely become a family tradition! I usually use oreo cookies with peanut butter filling, but when I got home from the store, I realized I grabbed a new variation on that theme: graham cookies with 1/2 peanut butter and 1/2 chocolate filling. No worries, as cocao is added in this recipe. I also put reese's mini pb cups around the edge and I use crunchy pb.
Louise Purfield-Coak
I always whip my whipped cream in the blender. Just watch closely so you don't end up with butter! I haven't tried this recipe yet, and am going to try to at least some of the sugar with Splenda, since I am diabetic. Usually cheesecakes have too many total carbs. for my dietary needs, but with starting with peanut butter a protein, I feel I might be able to modify this recipe enough to be within diabetic guidelines. On note, I wish The New York Times would include nutrition information always.
Renee
Delicious! I substituted organic no-stir crunchy peanut butter, half confectioner's sugar and half stevia-monkfruit blend and vegan cream cheese and almond-based heavy whipping cream for the filling. That cut so much sweetness and quite a few calories. And no one knew the difference. A healthier alternative. Very light and fluffy and not so cloyingly sweet.
ChiCurlyGirl
This was gorgeous but surprisingly boring. Perhaps it was just the texture (soft on soft on mush) or maybe it was just one-note and too sweet? It looked IG perfect but after one piece each we had enough and the rest day around. I’d love to adapt the filling with rice cereal or something to liven it up.
KC
Outstanding! Some thought crust was too sweet.
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