The Goods

Recipe: PB&J Chocolate Pie

Celebrate the premiere of The Great Canadian Baking Show with this super satisfying pie!

Celebrate the premiere of The Great Canadian Baking Show with this super satisfying pie

This recipe was originally published November 1, 2017.

This delicious take on a classic combo makes PB&J even more appealing. It’s as satisfying as it sounds — and you can’t go wrong when cream cheese and chocolate ganache are added to a beloved duo. In celebration of the The Great Canadian Baking Show and, naturally, a love of pie, whip up this sweet treat in time for the premiere.

Ingredients

Crust:

  • 1 cup unsalted butter, cold, cubed
  • 1 ½ cups all-purpose flour
  • ½ cup cocoa powder
  • 2 eggs
  • ½ cup brown sugar
  • ½ tsp salt
  • 2 cups baking beans

Filling:

  • 1 brick cream cheese, room temperature
  • 1 ½ cups peanut butter
  • ½ can sweetened condensed milk
  • ¼ tsp salt
  • 1 cup seedless raspberry jam

Ganache:

  • 1 cup semi-sweet chocolate chips
  • ¼ cup 35% cream

Garnish:

  • 1 cup fresh raspberries
  • ½ cup salted candied peanuts, toasted and chopped

Preparation

For crust:

Combine flour, cocoa, brown sugar and salt in food processor until combined. Add cubed butter and eggs and pulse until dough is formed. Knead in extra flour if dough is sticky enough that it sticks to your fingers when touched.

Press into base and sides of a 10 inch tart pan and refrigerate for at least 20 minutes. Preheat oven to 350F. Use a fork to dock the crust. Cover with a large square of parchment paper and add 2 cups baking beans on top. Place tart on baking sheet. Bake for 15 minutes, remove baking beans and continue to cook for another 5 minutes or until it looks firm and dry. Set crust aside to cool.

For filling:

Add cream cheese to a bowl and beat with a mixer until fluffy. Add peanut butter, sweetened condensed milk and salt, beat until fluffy and fully combined.

Spread your raspberry jam into the bottom of your baked and cooled crust. Next, use a spatula to spread your peanut butter mixture evenly on top of the jam. Allow to cool in the fridge while you make your ganache, at least 10 minutes.

For ganache:

Roughly chop your chocolate then add to a microwave-safe bowl with 35% cream. Microwave for 30 second intervals until chocolate is melted. Stir until no streaks appear. Pour the ganache over top of peanut butter layer and return to the fridge for another 10 minutes. 

Right before serving, top with fresh raspberries and crushed peanuts, enjoy!

Servings: Makes one 10 inch pie

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