A delicious night out at our local Ocean Prime restaurant made me aware of their famous Chocolate Peanut Butter Pie. Though I was too stuffed to order it, I knew I wanted to recreate their chocolate peanut butter pie at home!
Disclosure: Ocean Prime sponsored our delicious evening on the town, but I was not compensated for writing this post.
Chocolate Peanut Butter Pie
The hubby does not appreciate a good peanut butter dessert, but I had one of those cravings and had to make this decadent Chocolate Peanut Butter Pie. I could happily indulge in any of these chocolate-peanut butter desserts. Even before Reese’s peanut butter cups were at every checkout counter, my mom was making Buckeyes AKA Peanut Butter Bon Bons.
Back in the day, the chocolate was fortified with paraffin wax to give it a nice sheen. We loved when she got the same craving! My sisters and I did not give a hoot that this candle making ingredient was in our treats! We devoured these confections.
But fast forward a few decades and we have a house divided. The hubby and youngest son would snub this dessert, so I waited until we were having friends over for a holiday cookout before attempting this dreamy Chocolate Peanut Butter Pie recipe!
My Adaptation of Ocean Prime’s Famous Dessert
Instead of dividing this chocolate peanut butter pie recipe into 6 ring molds as the original Ocean Prime recipe suggests, I took a leap of faith and made it in a 9-inch springform pan.
Most kitchens are not equipt with ring molds nor mini-cheesecake pans, the latter being which I was planning to utilize.
Since I was having 10 over for dinner on the 4th of July this year, I figured one big pie would be easier to divvy up. My fingers and toes were crossed in hopes that it would not flop!! I was delighted that it was the best peanut butter pie recipe I’ve made to date!
Check out Ocean Prime’s Kitchen & Drink Blog for the recipe for the original, smaller pies. Or if you have an Ocean Prime in your area, just make a reservation and save room for dessert! Bill and I had a fabulous meal, with friendly, knowledgeable, attentive waitstaff and a lovely atmosphere. My shrimp wrapped in bacon appetizer and ahi tuna were and seasoned and cooked to perfection. You won’t be disappointed with your dining experience at Ocean Prime.
Ocean Prime Indy
This “upscale chain is known for its sophisticated decor, long wine list & classic steak & seafood menu.” It’s located at 8555 North River Road, Suite 100, Indianapolis, 46240. Check out their menu at: ocean-prime.com. It’s super simple to make reservations via opentable.com or call directly at (317) 569-0975.
Don’t forget to order their easy chocolate peanut butter pie! You’ll love your Ocean Prime dining experience!
More Peanut Butter Dessert Recipes You’ll Love:
- No Bake Peanut Butter Icebox Cake from Crazy for Crust
- Chocolate Peanut Butter Cookies from Love from the Oven
- Chocolate Peanut Butter Double Decker Fudge from Back for Seconds
- Layered Peanut Butter Fudge
- Tagalong Cookie Bars
- Peanut Butter Chocolate Mousse Cake
- Peanut Blossoms
- Classic Monster Cookies
- Peanut Butter Truffle Brownies
- More Dessert Recipes
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- 9-inch Springform Pan
- OXO Offoffset Spatula (photo is of the large, but I recommend buying the small, I use it for cakes, bar cookies and desserts like this one)
- The Pampered Chef Easy Accent Decorator (for easy whipped cream piping)
- 2 cups chocolate wafer crumbs (I use Nabisco Famous Wafers) or boxed Oreo crumbs
- 1/2 cup peanut butter
Peanut Butter Mousse:
- 4 ounces cream cheese, at room temperature
- 3/4 cups powdered sugar
- 1 cup peanut butter
- 2 cups heavy cream, whipped
- 8 ounces semi-sweet chocolate, finely chopped
- 1 1/4 cups heavy cream
- Whipped cream and mini peanut butter cups, to garnish, optional
- Preheat oven to 350 degrees.
- Process the chocolate wafer cookies in a food processor until very fine and measure out 2 cups. Add peanut butter and pulse until combined. Press crumbs into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove to rack and cool completely.
- To make mousse, beat cream cheese, peanut butter, and powdered sugar in a stand mixer with paddle attachment until smooth, then increase speed to medium high and mix well to make sure the mixture is homogeneous.
- Add about ⅓ of the well whipped cream to the peanut butter mixture and mix on low until combined. Remove mixing bowl from mixer and gently fold in half the remaining whipped cream and then, when that is incorporated, fold in the rest.
- Pour the mousse over the crust and smooth the top with an offset spatula. Freeze until firm, about 4 hours.
- Make ganache by placing the chopped chocolate in a heat-proof bowl. In a microwave safe Pyrex mixing cup, microwave the cream until just short of boiling. Pour over the chocolate and let sit for 3-4 minutes. Whisk until smooth. Cool for about 5 minutes, then pour over the mousse. Return pie to the freezer.
- To serve, pie must be removed from freezer to the refrigerator for a couple hours before serving to allow to defrost. Slice and add a dollop of whipped cream and some mini-peanut butter cups to garnish, if desired.
Serving Size:1 slice
Amount Per Serving: Calories: 676 Total Fat: 52g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 23g Cholesterol: 83mg Sodium: 340mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 4g Sugar: 31g Sugar Alcohols: 0g Protein: 12g