Chocolate Mascarpone Peanut Butter Pie with Peanut Brittle

Prep Time: 30 mins | Cook Time: 30 mins | Course: Dessert | Yield: 8

Amazing full flavor chocolate mascarpone and peanut butter pie with an oreo crust and a peanut brittle garnish. The ganache layer has a lovely chewy bite quality about it from using more dark chocolate than classic ganache and honey. This one’s for you Sean with your love of the classic Reese’s flavors. Thanks for taking in fire refugees and letting them drink down your amazing cellar. Inspired by Elizabeth Waterson @ Confessions of a Baking Queen https://confessionsofabakingqueen.com/chocolate-peanut-butter-pie/#tasty-recipes-29190-jump-target and Tricia @ Saving Room for Dessert ​​​​https://www.savingdessert.com/no-8-chocolate-peanut-butter-pie/ & Julia Albert and Lisa Gnat of Bite Me More https://www.bitememore.com/easy-recipes/chocolate-peanut-butter-pie-peanut-brittle-recipe 

Chocolate Cookie Crust:

10 oz. oreos or other chocolate cookies

¼ cup peanuts

4 Tbsp butter, melted

Peanut Butter Filling:

8 oz mascarpone

1 cup brown sugar

1 cup peanut butter, chunky is fine

1 Tbsp vanilla

½ cup dark chocolate peanut butter cups, chopped

1 cup heavy cream

Chewy Chocolate Ganache:

½ cup heavy cream

¾ cup dark chocolate chips

1 Tbsp honey

Peanut Brittle Garnish:

1 cup sugar

½ cup corn syrup

¼ tsp salt

¼ cup water

1 cup roasted peanuts

2 Tbsp butter

1 tsp baking soda

Preheat oven to 350*. In a food processor, layer cookies and peanuts. Pulse until coarse crumbs, pour in the melted butter and pulse until well mixed. Press into the bottom and up the sides of an 8” springform pan and bake for 15 minutes. Allow to cool.

In a stand mixer, beat the mascarpone, brown sugar, peanut butter, vanilla and peanut butter cups until well mixed, scraping the sides as needed. Whip heavy cream to medium peaks and gently fold it into the batter. Pour into the cooled springform pan over the crust and chill in the refrigerator. 

In a microwave bowl heat the cream for 1 minute. Stir in the chocolate and honey until all the chips are fully melted. Allow ganache to come to room temperature before spreading over the chilled filling. Keep in the fridge. 

Cover a rimmed baking sheet with parchment or a silpat. Measure all peanut brittle ingredients as it comes together fairly quickly. Combine the sugar, corn syrup, salt and water in a medium saucepan and using a candy thermometer, cook to 250*. Add in the peanuts and continue to cook to 310*. Take off the heat and immediately stir in the butter and baking soda. Pour out onto the prepared baking sheet and spread out with a rubber scraper. Allow to cool before breaking into various sizes for garnishing the pie. There will be plenty for enjoying on the side (sharing optional).