Chocolate and peanut butter are a true love for me. I simply cannot stop making desserts with this flavors combination, and this is why there are so many chocolate and peanut butter desserts over the blog.
This peanut butter chocolate pie is perfect for Passover. It’s made of a rich chocolate crust filled with chocolate ganache that is marbled with smooth peanut butter to create a beautiful look easily. This pie is a show stopper and will make everyone say WOW as soon as they tasted it.
Peanut Butter Chocolate Pie for Passover
For the chocolate crust:
- 100 grams (3/4 cup) matzo meal
- 50 grams (5 tbsp.) cornstarch
- 30 grams (1/3 cup) almond meal
- 30 grams (3 tbsp.) cocoa powder
- 50 grams (1/4 cup) sugar
- Pinch of salt
- 1/2 tsp. vanilla extract
- 100 grams (1 stick) cold butter cut into cubes
- 1 large egg
- 1-2 tbsp. water if necessary
For peanut butter filling:
- 150 grams smooth peanut butter
- 85 grams (3/4 cup) sugar powder
- 30 grams (2 tbsp.) soft butter
- 75 ml. (1/3 cup) cold whipping cream
- A handful of chopped peanuts
For chocolate ganache:
- 150 grams dark chocolate
- 125 ml. (1/2 cup) whipping cream
- 1-2 tbsp. smooth peanut butter
Chocolate crust: in a food processor with a steel blade blend matzo meal, cornstarch, almond meal, cocoa, sugar, salt, vanilla and butter until crumbly.
Add egg and continue to blend until large chunks of dough form. If necessary, add a little water.
Lightly grease the pan and spread the dough on the bottom and sides forming a pie crust. It's important to create a right angle between the base and the sides so that the margins remain high when baking.
Cool the crust for about 10 minutes in the freezer and preheat the oven to 170c degrees.
Bake the crust for about 15-20 minutes or until set.
Cool completely before filling.
Peanut butter filling: in a bowl of a mixer with the paddle-attachment, mix peanut butter, powdered sugar and butter to a creamy mixture.
Add the cream in a thin stream while whipping on medium speed until smooth.
Add the peanuts and continue to whip until incorporated.
Pour the cream over the crust and flatten the top with a spatula.
Chocolate ganache: chop the chocolate and put in a small bowl.
In a small pan, heat cream to a simmer.
Pour the hot cream over the chopped chocolate, wait a minute, and beat well until you get a uniform and shiny chocolate ganache.
Pour the ganache over the peanut cream and smooth the top.
Decoration: slightly heat peanut butter in the microwave for 10-20 seconds or until it softens.
Transfer the peanut butter into a small pastry bag and drizzle small droplets on top of the chocolate coating. Using a skewer or a toothpick, create a marble shape.
Refrigerate for about 1/2 hour to set and serve.
- Keep the pie in the refrigerator for 5-6 days. Serve at room temperature.
- Please note that the tart is not gluten-free, although it is suitable for Passover. If you want to make it gluten free, replace matzo meal with gluten free flour of any kind.