I originally wasn’t going to post this recipe, but when I put the above picture on my Tumblr a friend got so excited I had to do it. But I did it a little different. It’s not my typical, all day long life-stopping recipe. This recipe will take you 30 minutes to throw together, and will take even less if you use a store-bought graham cracker crust like I did, but I’ve included a graham cracker crust recipe if you want to make a smidge of extra time and effort.
I came across a peanut butter pie recipe while looking for no-bake desserts and was intrigued, but I’m not super crazy about peanut buttery sweets. So it wasn’t until a friend requested a peanut butter birthday dessert that I broke out the recipe.
It was a hit at his potluck and even caused an argument or two because people didn’t want to share. So if you’re cooking for more than 4 people, you might want to plan on making more than one pie.
The mexican twist was inspired by the enchilada dinner I was gearing up for on Tuesday. Adding spices to chocolate desserts is a very easy way to make an easy dessert slightly more exotic and intriguing – ice creams, cakes, ganaches, you name it.
Peanut Butter Pie with a Spicy Twist
Ten 4 3/4-by-2 1/2-inch graham crackers, broken into pieces
6 tablespoons unsalted butter, melted
3 oz. milk chocolate – if you are using bar chocolate, it will need to be chopped
1 cinnamon stick
1 whole dried cayenne pepper, de-seeded (to deseed a dried pepper, hold it gently but firmly between 2 fingers, cut side down, and flick it)
1 3/4 cups heavy cream, divided
3/4 cup creamy peanut butter
4 oz. (1/2 cup) cream cheese
1/2 tsp cayenne pepper
1 tbsp ground cinnamon
1/3 cup sweetened condensed milk
1 banana, thinly sliced
- Crush up the graham crackers. A food processor works magic, but if you don’t have one, put the crackers in a plastic bag and do some good ol’ fashion stress relief. Transfer to a medium bowl, and add the melted butter. Stir with a fork until thoroughly combined.
- Put crumbs in your pie pan and press them up the sides of the pan to form the edge and then evenly over the bottom of the pan. Place in the refrigerator while making the filling.
- Put 1/2 cup cream, cinnamon stick, and chile in a small saucepan over medium heat, and bring to a boil. Remove the cinammon and chile and pour over chocolate, and set aside for 5 minutes to yield chocolate ganache. Whisk to combine and set aside to cool, whisking occasionally.
- Remove the crust from the refrigerator and pour ganache into the bottom of the crust, tapping gently to settle. Top ganache with the sliced banana.
- Meanwhile, whip 3/4 cup heavy cream to soft peaks. Set aside.
- Whisk together the peanut butter, cream cheese, and sweetened condensed milk until smooth and fluffy, then add the whipped cream and whisk until combined.
- Remove the almost-pie from the refridgerator and spoon the peanut butter mixture into the pan, smoothing the top.
- Place in refrigerator for 2 hours or overnight. Before serving the pie, top with whipped cream and chocolate curls, if desired.
If you’re timid about spice, feel free to omit one or all of the spices, the pie will still be delicioso.