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It Puts the Gleam in Ruthie’s Eye Pie

Recipe By: Janet Ropp
Year Submitted: 2014
Winner Third Place

Ingredients

Crust
2 ¼ cups chocolate graham cracker crumbs
10 tbsp unsalted butter – melted
3 tbsp sugar
2 tbsp chocolate extract
2 tbsp all-purpose flour
½ tbsp vanilla extract
3 tbsp powdered peanut butter

White Chocolate Filling
8 ounces mascarpone cheese – softened
4 ounces cream cheese – softened
1 ½ cup plus 1 tbsp confectioners’ sugar – divided
¾ cup white chocolate peanut butter
5 tbsp powdered peanut butter – divided
2 ounces white chocolate – finely chopped
¾ cup heavy whipping cream

Dark Chocolate Layer
8 ounces mascarpone cheese – softened
4 ounces cream cheese – softened
1 ½ cup plus 1 tbsp confectioners’ sugar – divided
¾ cup chocolate peanut butter
2 ounces semi sweet chocolate – finely chopped
5 tbsp powdered peanut butter – divided
¾ cup heavy whipping cream

Topping
2 cups heavy whipping cream
6 tbsp confectioners’ sugar
6 tbsp powdered peanut butter

Directions

Crust
Pre-heat oven to 350 degrees. Combine all the crust ingredients and press into 9 ½ inch glass pie plate. Bake at 350 degrees for 13 minutes. Remove from oven and cool completely on wire rack.

White Chocolate Filling
In cold bowl, heat whipping cream till soft peaks form. Add 1 tbsp confectioners’ sugar and 2 tbsp powdered peanut butter – beat well. Refrigerate. Beat together mascarpone cheese and cream cheese till well blended. Add 1 ½ cup confectioners’ sugar and 3 tbsp powdered peanut butter and beat till combined. Add white chocolate peanut butter and chopped white chocolate and mix to blend. Beat in whipped cream mixture. Spoon into cooled pie crust. Refrigerate.

Dark Chocolate Layer
In a cold bowl, beat whipping cream till soft peaks form. Add 1 tbsp confectioners’ sugar and 2 tbsp powdered peanut butter – beat till combined. Refrigerate. Beat together mascarpone and cream cheese. Add 1 ½ cup confectioners’ sugar and 3 tbsp powdered peanut butter and mix well. Add chocolate peanut butter, chocolate extract and chopped semi sweet chocolate and beat till blended. Add whipped cream mixture and mix till combined. Spoon on top of white chocolate layer. Refrigerate.

Topping
In cold bowl, beat whipping cream till soft peaks form. Add confectioners’ sugar and powdered peanut butter and beat till well blended. Spoon onto pie. Garnish with white and semi sweet chocolate, if desired. Refrigerate – serve cold.