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Foster's Market Peanut Butter Pie

Foster's Market Peanut Butter Pie

A black bottom crust is filled with chocolate ganache and a luscious layer of peanut butter and topped with whipped cream and more ganache to make this iconic Foster's Market Peanut Butter Pie.
Servings: 12 servings
Prep Time: 40 minutes
chilling time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes

Ingredients

Black Bottom Cookie Crust:

  • 1 1/2 cups Oreo cookies, crushed
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter, melted

Chocolate Ganache Layer:

  • 1 cup semisweet chocolate chips
  • 3/4 cup heavy cream

Peanut Butter Layer:

  • 6 ounces cream cheese, softened
  • 3/4 cup creamy peanut butter, softened
  • 3/4 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream

Whipped Topping Layer:

  • 1 teaspoon vanilla extract
  • 1/4 peanuts, toasted

Instructions

Black Bottom Cookie Crust:

  • Preheat the oven to 350 degrees. Combine the cookie crumbs, sugar, and salt in a large bowl and stir to mix. Pour in the butter and stir to combine, moistening all the crumbs.
  • Spread the mixture in a 9-inch pie pan or baking dish, evenly pressing it over the bottom and up the sides of the pan to create a crust. I used a metal measuring cup to flatten and form the crust.
    Foster's Market Peanut Butter Pie
  • Bake for 8 to 10 minutes, until slightly firm. Remove the crust from the oven and let cook; crust will firm as it cools.

Chocolate Ganache Layer:

  • Place the chocolate in a large bowl. Place the cream in a small saucepan and bring it to a boil. Pour the hot cream over the the chocolate, stirring until the chocolate melts and the mixture is fully combined and smooth.
  • Set aside 2 tablespoons of the ganache for decorating the top of the pie. Let the remaining ganache cool slightly, then pour it into the cookie crust and refrigerate for about 30 minutes, until firm.

Peanut Butter Layer:

  • Blend the cream cheese and peanut butter in a large bowl with an electric mixer or wooden spoon. Add the condensed milk and beat until thoroughly blended. Add the vanilla and stir to mix.
  • In a separate bowl, use an electric mixer to whip the cream into soft peaks. Set aside half of the whipped cream for the topping and gently fold the remaining half into the peanut butter mixture. When the ganache is completely firm, spoon the peanut butter mixture on top of the chilled ganache, spread evenly, and refrigerate for about 1 hour, until firm.
    Foster's Market Peanut Butter Pie

Whipped Cream Topping:

  • Fold the vanilla into the reserved whipped cream. Using a spatula or pastry bag, evenly spread or pipe the whipped cream over the pie and sprinkle with peanuts. (I chose to sprinkle the top of the pie with more Oreo crumbs, as seen in the photo.)
  • Gently reheat the reserved ganache in the microwave for about 10 seconds, until soft enough to pour. Cool slightly and drizzle the ganache over the pie. Chill until ready to serve. Recipe makes 12 servings.
    Foster's Market Peanut Butter Pie

Equipment

  • 1 9-inch pie plate

Nutrition

Calories: 616kcalCarbohydrates: 40gProtein: 10gFat: 48gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 93mgSodium: 257mgPotassium: 367mgFiber: 3gSugar: 30gVitamin A: 1.168IUVitamin C: 1mgCalcium: 127mgIron: 4mg