Ingredients
The following ingredients have 4 Servings
- 1 inch baked 9 pie shell (cooled)
- 1/2 cup heavy cream
- 1/2 tablespoon sugar
- 8 ounces mascarpone cheese (at room temperature)
- 1/2 cup creamy peanut butter
- 3 tablespoon powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1 dark chocolate bar (3oz)
- 6 tablespoons unsalted butter at room temperature
- 1 3/4 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instruction
- Bake the pie shell as per the manufacturers instructions. Let cool.
- In a bowl, whisk the heavy cream and sugar until thickened, set aside.
- In the bowl of a stand mixer with a whisk attachment, beat the mascarpone cheese and peanut butter.
- Scrape the bowl down and mix again until well combined and smooth.
- Add the powdered sugar and vanilla.
- Mix on low speed until the sugar has been incorporated.
- Turn the speed up and beat on medium-high for 3-4 minutes and the mixture is light and fluffy.
- Using a spatula, fold in the mixed heavy cream to the peanut butter mixture.
- Transfer to the pie crust and smooth out evenly. Keep it in the refrigerator while you make the chocolate frosting.
- Beat the butter until light.
- Add the powdered sugar and cocoa and mix on low.
- Scrape down and add the milk and vanilla.
- Mix on low until the ingredients start to come together, turn the machine to high and beat until light and fluffy, about 5 minutes.
- Using a plain nozzle piping bag, lay some chocolate swirls around the side of the filled pie.
- Melt half of the chocolate bar in the microwave or over a double boiler and drizzle it over the whole pie.
- Finish by chopping the remaining chocolate and sprinkling over the pie.
- Store in the refrigerator until ready to use, but bring to room temperature before serving.
