This is my kind of pie. No bake. Fantastic flavor combinations. A classic. My son will regularly ask for me to make this pie. Just because.
This is an old recipe from Epicurious that I’ve adjusted to my life in Mexico. If you have graham cracker crumbs, you can use those instead; it’s a little less sweet, which some people prefer. You can add 2 TAB of sugar to the crumbs and butter combination. I also lessened the amount of chocolate, I found the layer was just too much for a bite.
We also, of course, do not have access to anything fancy in the baking aisle. We are fortunate to be able to buy chocolate chips for a decent price here. I can’t get all sad about all the fun little butterscotch and peanut butter chips you probably have in your baking aisle that I have no access to. I was happy to know that there are ways to substitute almost anything.
Substituting used to be such a burden, but frankly, with google, you can learn how to make adjustments. While I always have certain items in my pantry, it seems on baking day I’m missing just ONE thing that I need from each recipe. GRR. At home in Ontario I would just run to the store, but here, often there’s no point because I often won’t find what I’m looking for in the store. Like the time the entire town of Playa ran out of icing sugar. Or the other time I was supposed to sell ice-cream and there was no whipping cream. How about when I needed to make 20 pies this past autumn and there were no pie pans? Some things are impossible to substitute, but most aren’t.
Try it my way. And then try it the original recipe way. And let me know what you like better. I go back and forth with the crust depending on if I have precious graham cracker crumbs in my pantry.
This will be an instant hit and become a staple in your baking repertoire.
- 30 oreo cookies, crushed
- 1/4 cup butter, melted
- 1 cup dark or semi-sweet chocolate, chopped (I use 3 Hershey 40 gram dark chocolate bars)
- 1/2 cup whipping cream, plus 1 cup, divided
- 1 TAB corn syrup
- 1 teaspoon vanilla
- 1 cup peanut butter
- 1/2 cup icing sugar, sifted
Combine cookie/cracker crumbs and butter until moist clumps form. Press into a greased 9 inch pie pan. Bake in a 350° oven 10 minutes. Remove and let cool.
In a medium saucepan, combine chocolate, 1/2 cup whipping cream, corn syrup, and vanilla. On low heat, whisk regularly until melted. Spread over crust and freeze ten minutes.
In large bowl, combine peanut butter, icing sugar and vanilla until smooth. In a separate bowl, beat 1 cup whipping cream until very thick. Fold peanut butter mixture into whipping cream in three additions.
Spoon mousse over chocolate layer. Chill at least 1 hour and up to one day.
Adapted for Mexico from: Epicurious