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I don’t cook desserts often, but when I do, I DO desserts. No shortcuts. No “easy” ways out. Homemade fillings. From-scratch crusts. Nearly always over-the-top.
One of the contributory factors in my conscious decision to hold back on the desserts I share here, is I really don’t have a huge sweet tooth – one of the reasons I gave it up for Lent. I crave it on a weekly basis, but for the most part, I’m not daydreaming about cookies, cakes and candy on the daily.
Admittedly, I have one dessert weakness, one which I can never ever say no to.
Pies and Tarts.
And cakes from here and here (the most delicious wedding cake on the planet, and yes where mine was from), but that’s a whole other story.
During the 40 days of Lent I said no to cupcakes, cookies and candy without batting an eyelash, but when I strolled passed the prepared pies at the grocery store, I had to have a little pep talk with myself, and then physically steer my cart and wandering eyes towards the produce and away from temptation.
Lemon Meringue Pie.
Pecan Pie.
Each one is a huge temptation, because I love them ALL..
Each time a new pie is cranked out of my kitchen, I deem it my new favorite, and today’s Peanut Butter French Silk Pie is certainly no exception.
The second Lent was over, I immediately perused through my handy dandy idea journal and saw this little gem of an idea, loitering in between croque monsieur pop tarts (coming next week) and a unique spin on a sticky bun I’m dying to crank out.
For me, French Silk pie needs no favors in the flavor department. Its rich, dense chocolate-y essence is matched perfectly with a light as air and sweet, but not too sweet topping of freshly whipped cream, harmonizing together to create the perfect dessert. However, with that said, I do believe that chocolate + peanut butter is always a combination that can take any dessert to the next level, so that’s what I did.
I’m not going to lie to you, this pie has quite a few steps, and at first glance of viewing the recipe, you might want to run for the hills when you see how many dishes I’m going to make you dirty up, but honestly it doesn’t take long to pull the whole thing together, and the end results are worth every single dirty bowl, measuring spoon and whisk – pinky swear.
So, first the crust. Pretty much the most addictive thing on the planet which has single-handedly prompted me to leave graham crackers crust in the dust. Ritz cracker crumbs pulverized together with a little bit of sugar, lots of melted butter and then pressed into a buttered tart pan. There will be leftover crust, and you will eat it.
Next, the filling. A heavenly mixture of chocolate, eggs, butter, sugar, peanut butter and whipped cream.
Definitely not health food in the slightest. But worth every single calorie.
It’s rich, but not but not overly rich. It’s sweet, but not too sweet. Dense, yet light. And the perfect proportion of chocolate to peanut butter.
To make the filling, melted chocolate is whisked together with an egg and sugar mixture, then beaten with a hand mixer with a stick of softened butter and creamy peanut butter until it’s super thick. I like my filling to be on the lighter side, so I fold in a half a cup or so of freshly whipped cream to aerate the filling a bit.
The chocolate peanut butter mixture is poured into the prepared crust, topped with copious amounts of whipped cream and then popped into the fridge to chill. Once it’s ready to be served, I cover it in shaved chocolate and crushed peanuts.
Serve and watch it disappear.
- 5 ounces ritz crackers
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 3 ounces bittersweet bakers chocolate, plus more for garnish
- 2 eggs
- ⅔ cup sugar
- 1 stick unsalted butter, softened
- ½ cup peanut butter
- ¼ teaspoons salt
- 3 tablespoons chopped peanuts
- 1 pint heavy cream, divided
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Preheat oven to 350 degrees. Grease a tart pan.
- In a food processor, add ritz crackers and sugar. Pulse until crackers are a fine crumb. Slowly add butter in while pulsing the food processor. Once the butter is evenly distributed, test to make sure it hold together. Using your fingers, pinch the mixture together, if it clumps together, it's done, if if don't hold, add ½ tablespoon-1 tablespoon more melted butter.
- Press mixture into tart pan, going up the sides. Place on a baking sheet and pop in the oven until golden brown, about 15 minutes. Be careful not to burn.
- Set aside and cool completely.
- In a microwave safe liquid measuring cup or small bowl, add chocolate. Microwave in 25 second increments, stirring in between each interval, until chocolate is almost melted. Once chocolate has just a few whole pieces left, stir until completely melted. (The heat of the bowl will finish melting the chocolate). Set aside.
- In a small sauce pan, whisk sugar and eggs together. Turn the heat on low, and stirring almost constantly heat the mixture up until the sugar has dissolved and the mixture is hot to the touch and coats the back of a spoon, about five minutes. Remove from the heat and add chocolate. Stir until combined. Set aside and cool to room temperature. (I pop the whole pan in the fridge or freezer to speed up the process)
- In a medium bowl, cream butter with hand held mixer or in a stand mixer using the paddle attachment. Cream until light and fluffy, about 2-3 minutes. Add peanut butter, mix until light and fluffy, another 1-2 minutes.
- Add in the chocolate and egg mixture, beat on high speed until thick, about 2-3 minutes. Fold in ½ cup of the whipped cream.
- Pour into prepared pie crust. Top with remaining whipped cream and shave remaining chocolate and chopped peanuts over the top.
- In the bottom of a stand mixer, add heavy cream. Using the whisk attachment, turn the mixer on high and whisk cream until soft peaks form. Add powdered sugar and vanilla. Mixer just until combined.
- Chill for 30 minutes to one hour before serving.
Stephanie @ Girl Versus Dough says
Oh how I wish I had a slice of this ah-mazing pie in front of me right meow.
Nicole says
Me too. Ha! Thanks girl.
Chelsea Capurro says
Wow! This looks absolutely amazing. I don’t make dessert often…but I do eat it often! But if I had to pick my next dessert to try to make, this would definitely be on my list. Great recipe and thanks for posting. I can’t wait to try this!
Nicole says
Thanks so much Chelsea!
Gayle @ Pumpkin 'N Spice says
Wow this tart looks amazing! I love the peanut butter filling. And ritz crackers for the crust? Genius!
Nicole says
Thanks Gayle!
Senika @ Foodie Blog Stalker says
You were NOT JOKING around when you said you do over the top desserts! This one does not disappoint! I just did the same for lent but almost died. Well, not literally but… how in the world did you not bat an eye at no cookies & cupcakes?! I guess when you make a killer pie like this one – that’s how!
Nicole says
I’m just not that into cookie and cupcakes! Now pies and ice cream, THAT was hard!! Thanks Senika!
Chris @ Shared Appetite says
No dessert throughout lent?!?!?! You my friend, are my hero. I don’t know if I could ever pull that off. I think I need to try it next year. Although, I may just be setting myself up for failure. This tart…. it’s absolutely stunning. LOVE that crust!!!
Nicole says
I know, I’m crazy right?!! I did it though, and now I intend to eat an obscene amount of desserts to make up for it! Thanks Chris!
Julie | This Gal Cooks says
Oh my WOW! This is amazing and I would totally hoard all of it and keep it to myself!
Nicole says
Thanks Julie!!
Izzy says
This looks amazing, Nicole!! And so luxurious! I don’t cook many desserts either, so I like them to be extra special when I do, as well! This looks perfect!
Nicole says
Thanks Izzy!
Alaina says
Holy heck I want this now! It looks & sounds soooo good! This is happening when I get home!
Leonie says
Wow, this looks seriously and mouthwateringly delicious!! Which is why I’m saving this recipe for later. I just got one question, you’re using US pints, right? I’m from Germany, so need to convert everything and there seems to be a significant difference between US and UK pints (about 100 ml). So just wanted to make sure I use the right amount of heavy cream (not that we really have that, I think, but I’ve dug around the Internet and found something that’ll probably work).
So yeah, an answer would be appreciated because I’ve started daydreaming about this tart ever since I’ve stumbled upon the recipe!!!