Lovemaster Peanut Butter Pie
 
 
Recipe type: Dessert
Serves: 1 9-inch pie
Ingredients
For the Cookie Crust:
  • 1 ¼ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine salt
  • ¾ cup (1 ½ sticks, 6 ounces) unsalted butter, softened
  • ½ cup dark brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup peanut butter chips
  • ½ cup Reeses pieces, chopped
For the Peanut Butter Base:
  • 4 ounces cream cheese, softened
  • ½ cup peanut butter
  • ½ teaspoon vanilla extract
  • 1 ½ to 2 cups powdered sugar
  • 1 cup mini peanut butter cups, chopped
  • ½ cup peanut butter chips
For the Peanut Butter Center:
  • ½ cup (1 stick, 4 ounces) unsalted butter, softened
  • 1 ½ cups peanut butter
  • 2 teaspoons vanilla extract, divided
  • 3 cups powdered sugar
  • 1 cup heavy cream
For the Whipped Peanut Butter Topping:
  • 1 cup peanut butter chips
  • 2 ½ cups heavy cream, divided
  • 1 cup creamy peanut butter
  • ½ cup powdered sugar
For Chocolate Drizzle:
  • 1 cup semi-sweet chocolate chips
  • ¼ cup heavy cream
For the Peanut Butter Drizzle:
  • 1 cup peanut butter chips
  • ¼ cup heavy cream
For Assembling the Lovemaster Peanut Butter Pie:
  • ½ cup mini peanut butter cups, chopped
  • 10 decorative peanut butter cups
Instructions
To make the Cookie Crust:
  1. Line an-8-inch cake pan with aluminum foil, spray with baking spray, set aside.
  2. In a large bowl sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter of medium-high until smooth, about 1 minute. Add the sugars and beat until creamed, about 2 to 3 minutes on medium-high.
  4. Add the egg and vanilla, beating to combine. Scrape the sides and bottom of the bowl down as needed.
  5. With the mixer on low, add the dry ingredients. Mix in the peanut butter chips and pieces, beating only for a few seconds. Use a rubber spatula to fold the mix-ins.
  6. Coat your hands in flour and press the dough unto the bottom and up the sides of the prepared pan. Chill for dough for 2 to 3 hours.
  7. Preheat oven to 350 degrees F. Spray a sheet of aluminum foil with baking spray and press the greased side of the sheet on top of the cookie pie crust. Fill the crust with dried beans, creating a blind bake. Bake for 16 to 20 minutes, rotating halfway. Let the crust cool for 15 minutes before removing the foil and beans. Let the crust cool completely before lifting crust out of the pan.
For the Peanut Butter Base:
  1. In a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth, add the peanut butter and beat until incorporated, about 2 minutes. Lower the speed to stir, add vanilla and powdered sugar. Mix in peanut butter cups, beating until broken up about 30 seconds. Finally beat in peanut butter chips. Refrigerate until assembly.
For the Peanut Butter Center:
  1. In a stand mixer fitted with a paddle attachment, beat butter until smooth, add the peanut butter and beat on a high speed to smooth, about 3 minutes. Lower the speed to stir, add 1 teaspoon vanilla and powdered sugar. Divide the filling in two, refrigerate one portion and leave the other portion out.
  2. In the cleaned bowl of a stand mixer fitted with a whisk attachment, whip heavy cream. Once soft peaks form, add vanilla, and raise speed to high until sift peaks form.
  3. Fold whipped cream into portioned peanut butter mixture. Refrigerate until assembly.
For the Whipped Peanut Butter Topping:
  1. Melt the peanut butter chips and ½ cup of the heavy cream in 30-second intervals, stirring between each interval until smooth. Mix peanut butter into the melted chip-cream mixture. Let cool about 5 to 10 minutes.
  2. Fit the stand mixer with the whisk attachment and whip the remaining 2 cups heavy cream until soft peaks form. Turn mixer speed down to low and sprinkle in powdered sugar and vanilla. Raise speed and whip until stiff peaks form. Fold the whipped cream into the cooled peanut butter mixture.
  3. Cover a refrigerate until ready to assemble.
To make the Chocolate Drizzle:
  1. Melt the chocolate chips and heavy cream in 30-second intervals, stirring between each interval until smooth.
To make the Peanut Butter Drizzle:
  1. Melt the peanut butter chips and heavy cream in 30-second intervals, stirring between each interval until smooth.
To assemble the Lovemaster Peanut Butter Pie:
  1. Spread the Peanut Butter Base into the Cookie Pie Crust. Top with the un-whipped Peanut Butter Center Sprinkle on chopped peanut butter cups. Spread on the whipped Peanut Butter Center, shaping it in a round dome-like fashion. Use an offset spatula to smooth and shape. Chill in the freezer for 30 minutes.
  2. Fill a pastry bag with the Whipped Peanut Butter Topping. Pipe topping in circular rings onto chilled pie. Use an offset spatula to smooth the surface. Chill for a final 15 minutes. Make sure the Chocolate and Peanut Butter Drizzles are pour-able, but not too warm. Apply drizzles then stick on decorative peanut butter cups.
Notes
Cookie crust from Life, Love, and Sugar
Recipe by Layer Cake Parade at http://layercakeparade.com/lovemaster-peanut-butter-pie/