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Peanut Butter Bliss Pie

Recipe By: Christopher Taylor
Year Submitted: 2019
Winner Second Place


Chocolate Cookie Crumb Crust
29 chocolate sandwich cookies, such as Oreos
5 tablespoons unsalted butter, melted

Chocolate Ganache
5 ounces semisweet chocolate, preferably Guittard Organic 66% Semisweet Chocolate Baking Wafers, chopped fine
1/2 cup + 2 tablespoons heavy cream (5 ounces)

Peanut Butter Pretzel Fudge
3/4 cup creamy peanut butter
1 1/2 tablespoons unsalted butter, at room temperature
Pinch of salt
1/4 teaspoon vanilla extract
3/4 cup confectioners’ sugar
1/4 cup chopped pretzel pieces (16 grams)

Chocolate Peanut Butter Mousse
8 ounces mascarpone cheese
1 cup confectioners’ sugar
1/8 teaspoon salt
1 cup creamy peanut butter
1 cup heavy cream
1 ounce dark chocolate, melted and cooled slightly
1 1/2 teaspoons black cocoa powder, sifted (substitute Dutch-process cocoa powder, if necessary)

Peanut Butter Glaze
1 cup peanut butter
1/2 cup confectioners’ sugar
1 ounce dark chocolate, melted and warm

Whipped Cream and Garnish
1 cup heavy cream, cold
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
2 tablespoons piping gel
6 full-size chocolate peanut butter cup candies, such as Reese’s, halved


Chocolate Cookie Crumb Crust
In a food processor, process the cookies to fine crumbs. Mix in the melted butter. Press the crumb mixture over the bottom and up the sides of a deep-dish pie pan. Freeze the crust for 30 minutes; meanwhile, preheat the oven to 350°F. Bake the crust for 10 minutes. Remove from oven and cool before adding the Chocolate Ganache.

Chocolate Ganache

Add the chopped chocolate to a medium bowl. Heat the cream just to a simmer and pour over the chocolate. Whisk together until the mixture is uniform and smooth. Pour the mixture over the bottom and up the sides of the crust. Refrigerate until the chocolate mixture is cold and firm.

Peanut Butter Pretzel Fudge
In a medium bowl, beat together the peanut butter, butter, and salt until the mixture is smooth. Mix in the vanilla and confectioners’ sugar until combined. Fold in the pretzel pieces. Spread the mixture over the bottom of the pie.

Chocolate Peanut Butter Mousse
In a large bowl, beat the mascarpone cheese until smooth. Beat in the powdered sugar, salt, and peanut butter on low speed until combined. Divide the mixture in half. Beat the melted chocolate and cocoa powder into one half. Whip the heavy cream to stiff peaks. Fold half of the whipped cream into the chocolate-peanut butter mixture; fold the remaining half into the peanut butter mixture. Spread the chocolate-peanut butter mixture into the pie. Spread the peanut butter in a second layer. Refrigerate until cold and firm, about 2 hours.

Peanut Butter Glaze
In a large bowl, heat the peanut butter until slightly melted but not hot. Reserve 1 tablespoon of the mixture. Stir in the melted chocolate and confectioner’s sugar until smooth. Pour the glaze evenly over the Peanut Butter Mousse and smooth.
Pipe or drizzle the reserved Peanut Butter Glaze over the top. Refrigerate until set, about 2 hours.

Whipped Cream and Garnish
In a large bowl, whip the heavy cream and vanilla extract until the cream holds soft peaks. Beat in the confectioners’ sugar and piping gel until the cream holds stiff peaks. Pipe the whipped cream decoratively around the edge of the pie. Place the halved candies evenly around the pie’s edge.