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Jeremy's Chocolate Peanut Butter Pie

Jeremy's Chocolate Peanut Butter Pie

  • Prep Time: 1 hour plus
  • Total Time: 24 hours
  • Yield: 8 to 10 servings



  • Preheat the oven to 350 degrees F.

    Prepare the Gluten Free Brownie recipe and pour the batter into a 9- to -10- inch spring-form pan. Bake for 20 to 25minutes or until  the brownie has set. Transfer to a rack and let the brownie cool completely.

    Meanwhile, prepare the Peanut Butter Mousse. Spoon the mousse on top of the brownie base in the spring-form pan and smooth the top using an offset spatula. Randomly dollop several tablespoons of the caramel sauce onto the peanut butter mousse and using a knife or a skewer swirl it around the pie.

    Loosley cover the pie with plastic wrap and refrigerate overnight.

  • To serve the pie, remove it from the refrigerator and let stand at room temperature for at least 15 to 20 minutes. Remove it from the spring-form pan and cut into slices. Transfer to plates and garnish with Roasted Grapes and a drizzle of the Sweet Red Wine Sauce and a Peanut-Bacon Florentine.

    The pie can be frozen for up to 1 month.

Recipe Details