Nearly any crunchy thing will work: Think chocolate graham crackers, peanut butter cookies, Oreos, or even fortune cookies for an easy, customized dessert recipe. Make it your own by changing up the cookie crust. Chill at least 1 hour and up to 1 day.Įditor’s note: This delicious pie was originally published in our August 2006 issue and first appeared online in July 2006. Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks fold into peanut butter mixture in 3 additions. Whisk in peanut butter and 1 teaspoon vanilla. Microwave peanut butter chips and ¾ cup cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Spread chocolate mixture over bottom of crust. Microwave on medium heat until chocolate softens, about 3 minutes. Meanwhile, combine chocolate chips, ⅔ cup cream, corn syrup, and 1 teaspoon vanilla in microwave-safe bowl. Bake crust until lightly browned, about 15 minutes. Press crumb mixture over bottom and up sides of prepared pie dish. Blend graham crackers, melted butter, and 2 tablespoons sugar in food processor until moist clumps form. Spray 9-inch-diameter glass pie dish with nonstick spray. For something colder on a hot day, try this frozen salted PB&J ice cream pie. If you make it a day in advance, cover it tightly with plastic wrap and save any final flourishes like salted chopped peanuts, a chocolate drizzle, or a mound of whipped topping until just before serving-chilled, not at room temperature, to preserve those lovely layers. To set, this pie needs to chill for at least an hour. Since the whipped cream doesn’t need to reach stiff peaks, use a whisk or a hand mixer instead of a big, standing electric mixer and save yourself the cleanup. Folding in lightly beaten heavy whipping cream transforms it into a mousse. This is not the time for old-fashioned or natural peanut butter-you want a jar of the extra creamy and smooth stuff to create the most velvety filling. With the peanut butter pie filling, you’re looking for a classic (think lunch box) peanut butter flavor. Spread the base into a 9-inch pie plate and while it bakes, get started on the chocolate layer, which comes together simply in the microwave using a single mixing bowl. While this is a nearly no-bake peanut butter pie recipe, we do recommend toasting the pie crust for several minutes in a hot oven to help it set and eke out every bit of flavor. With a fudge-like chocolate base and nutty, rich mousse topping, this chocolate peanut butter pie tastes like a large-format Reese’s peanut butter cup tucked into a crunchy graham cracker crust. Garnish with peanut butter cups, peanuts, peanut butter, and chocolate.Peanut butter lovers, this pie is for you. Refrigerate until firm, at least 2 hours. Pour filling over chocolate ganache and spread evenly. Step 10 Stir 1/3 whipped cream into filling mixture, then fold in remaining whipped cream.Add sweetened condensed milk and vanilla, then increase speed to medium and beat until ingredients are combined and filling is smooth. Beat on medium speed until light and fluffy, then reduce speed to low and gradually beat in powdered sugar. Step 9 Place cream cheese and peanut butter in a deep bowl.Transfer to small bowl and store in refrigerator until ready to use. Step 8 Make the peanut butter mousse layer: Pour heavy cream into bowl and beat using stand or hand mixer until stiff peaks form.Pour into cooled crust and place in refrigerator while you prepare peanut butter mousse. Pour cream over chocolate, let sit 1 minute, then whisk until smooth. In small saucepan, bring cream to a simmer. Step 7 Make the chocolate ganache layer: Combine chocolate, vanilla, and salt in bowl or measuring cup.Step 6 Bake crust for 15 to 18 minutes, and let cool before filling.Fit dough into a 9" pie pan and trim edges. Step 5 Preheat oven to 350°, then roll dough out on a floured surface (you can also use cocoa).Wrap in plastic and refrigerate 30 minutes. Step 4 Turn dough out on lightly floured surface and mold into a flat disk.Add 1 tablespoon of water at a time, tossing between, until dough comes together. Step 3 Drizzle 3 tablespoons ice water into mixture and toss.Use pastry cutter to work butter into mixture until butter is in small, pea-sized bits. Step 2 Cut butter into smaller chunks and add to flour mixture.Step 1 Make the chocolate crust: Combine flour, sugar, cocoa, and salt in a medium bowl and whisk to combine.
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