Frozen Desserts
Chocolate Sorbet
Made with
L’Étoile Du Nord
Dark Chocolate - 64% Cacao
Chocolate for Professionals
Chocolate for Home Bakers
Craft and Innovation
- For Manufacturers
Chocolate Peanut Butter Pie
with Meringue- Yield
- 1 9-inch pie
The classic combination of chocolate and peanut butter gets even more indulgent with the addition of toasted meringue in an irresistible pie from Chef Nicole Rucker. The dark chocolate chess filling is a rich and sturdy base, and it holds its own here against the layers of peanut butter and sweet meringue.
Chocolate Chess Filling
Ingredients
- 140 g72% Guittard chocolate, chopped
- 56 gMilk chocolate chips
- 226 gUnsalted butter
- 213 gPacked dark brown sugar
- 2 TbspDutch‑processed cocoa powder
- 200 gLarge eggs (4 large eggs)
- 1 tspDiamond Crystal kosher salt
Chocolate Chess Filling
Directions
- 1
Fill a medium pot one‑quarter full with water. Set it over medium heat and bring the water to a simmer.
- 2
Combine the 72% chocolate, milk chocolate and butter in a heatproof bowl and place it over, but not touching, the simmering water to create a double boiler. Stir gently until the butter and chocolate are melted and completely incorporated. Remove the bowl and place it on a dry towel.
- 3
In a large mixing bowl, combine the brown sugar, cocoa powder, eggs and salt. Beat vigorously with a whisk until the mixture is lighter in color and very creamy looking.
- 4
Add the warm chocolate mixture and whisk to combine everything.
Meringue Topping
Ingredients
- 99 gLarge egg whites (3 large egg whites)
- 200 gGranulated sugar
- 1 tspApple cider vinegar
- Pinch of Diamond Crystal kosher salt
Meringue Topping
Directions
- 1
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium‑high speed until stiff peaks form.
- 2
Slowly add the sugar and beat until all the sugar has dissolved and silky peaks of meringue have formed.
- 3
Add the vinegar and a small pinch of salt and beat for 1 additional minute to combine them.
Assembly
Ingredients
- 1Parbaked 9‑inch pastry crust
- 1/2 cupNatural peanut butter
- 1 TbspDutch‑processed cocoa powder
- Flaky sea salt
Assembly
Directions
- 1
Position a rack in the center of your oven and preheat to 350°F (176°C). Place your parbaked pastry crust on a lined baking sheet.
- 2
Transfer the batter to the prepared crust and smooth the top. Bake for 40 minutes, rotate the pan and continue baking until the batter forms a shiny crust on the surface and jiggles a little bit in the center when tapped, 50–60 minutes. The custard may soufflé around the edges during baking; it will collapse once it cools, which is totally normal.
- 3
Spread 1/3 of the peanut butter over the surface of the baked chocolate filling. Top the pie with the meringue, swooshing it to create swirls.
- 4
Return the pie to the oven and bake for an additional 10–15 minutes until the meringue is shiny and lightly browned. As it cools, the meringue will be slightly crunchy on the surface and soft inside.
- 5
Chill the pie for at least 2 hours before slicing it. Just before serving, scatter the remaining peanut butter and sea salt over the meringue and dust it with cocoa powder. Slice it using a warm knife. Store any leftovers in the fridge. They will keep for about 3 days.
Shop the Recipe and More
Shop the Recipe and More
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