Recipes Double-Chocolate Peanut Butter Pie 4.0 (536) 2 Reviews This incredibly chocolaty and creamy quick-bake peanut butter pie is Vitaly Paley's grown-up version of a Reese's Peanut Butter Cup. Plus: More Dessert Recipes and Tips By Vitaly Paley Vitaly Paley Instagram Chef and restaurateur Vitaly Paley is one of the most innovative chefs in the American culinary scene. The Russian-born, New York City-raised and French-trained chef has won the James Beard Award for Best Chef: Pacific Northwest and won Iron Chef America on Food Network. His New York City restaurant experience includes Union Square Café and Chanterelle. After leaving New York City in 1994, Vitaly and Kimberly Paley set their sights on Portland. As part of Vitaly's 2012 opening of Imperial in downtown Portland, he created his popular Russian pop-up dinner series, DaNet, celebrating his childhood food. Vitaly and Kimberly opened Headwaters inside the historic Heathman Hotel in October 2016. The restaurant specializes in sustainable seafood, and they also host weekly Russian tea parties. In 2017, Vitaly opened The Crown, a New York-style pizza bar inspired by his love of the city. Chef Paley most recently opened Rosa Rosa, his fifth restaurant, in the Dossier building in downtown Portland. A tribute to the City of Roses and named after Paley's grandmother Rosa, Rosa Rosa takes inspiration from the rich culinary traditions born across the Caucasus Mountains and the Mediterranean Sea. Food & Wine's Editorial Guidelines Updated on June 7, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Rob Howard Active Time: 45 mins Total Time: 4 hrs Yield: 1 9-inch pie Ingredients Chocolate Crust 4 ounces semisweet chocolate, chopped (1/2 cup) 1/2 stick unsalted butter, cut into tablespoons 8 ounces chocolate wafer cookies (from a 9-ounce package), finely ground (2 cups) Peanut Butter Filling 8 ounces cream cheese, softened (1 cup) 1 cup chunky peanut butter 1/2 cup sugar 2 teaspoons pure vanilla extract 1 cup well-chilled heavy cream 3/4 cup salted roasted peanuts, chopped Kosher salt Chocolate Topping 4 ounces semisweet chocolate, chopped (1/2 cup) 1/2 cup heavy cream Directions Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools. In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours. In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally. Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut. Make Ahead The pie can be covered and refrigerated overnight. Garnish with the chopped peanuts before serving. Serve the pie chilled or slightly cooler than room temperature. Rate it Print