Fluffy, cloud-like, with just the right amount of crunch from the crust (you can’t taste the matzo—it’s just a chocolate cookie feel). Remember to leave time for the freezing process; then, let the frozen pie sit out for at least 15 minutes to thaw slightly before serving.
Ingredients
5 standard sheets matzo
2.5 tablespoons cocoa powder
4 tablespoons granulated sugar
Pinch of salt
8 tablespoons unsalted butter, melted
1 cup heavy or whipping cream
8 ounces cream cheese
1 cup creamy peanut butter
1 cup confectioner’s sugar
1 14-ounce can sweetened condensed milk
1/4 cup coarsely chopped peanuts
4 tablespoons chocolate chips, melted (optional)
Instructions
Blend matzo, cocoa powder, sugar, and salt in a food processor until fine. Transfer to a bowl; stir in melted butter. Press evenly into the bottom and sides of a 9-inch pie pan. Place in freezer until ready to use.
In the bowl of a stand mixer using the whisk attachment, beat the cream until soft peaks form. Transfer to a medium bowl and keep in the fridge until needed.
To the now-empty stand mixer bowl, add the cream cheese and peanut butter; switch out the whisk attachment for the beater and beat until fully combined. Add powdered sugar, beat again. Add condensed milk; beat for 3 minutes, until smooth and lightened. Fold in the whipping cream.
Pour mixture into prepared crust; even out the top. Finish with crushed peanuts and melted chocolate.
Chill until firm, at least 6 hours or overnight. (Don’t skip this! The pie won’t be the right consistency.) For easy serving, let thaw for at least 15 minutes before slicing.
