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Home > Chocolate Peanut Butter Pie
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Chocolate Peanut Butter Pie
This recipe is a good way to familiarize yourself with ganache, which is a silky mixture of
chocolate, cream and sometimes butter (and often flavored with fruit, nuts or liqueur when
used as the filling for truffles and other confections). If you’re a peanut butter fan, this pie
will make you swoon!
INGREDIENTS
Crust
2 1/2 cups finely crushed graham cracker crumbs 1/3 cup packed brown sugar
1/2 cup butter, melted
Ganache
1/4 cup heavy cream
2 ounces Bridge Brands dark chocolate discs
Filling
5 ounces cream cheese
1 1/2 cups sifted confectioners' sugar
1/3 cup milk
1 1/2 cups smooth peanut butter
1 tablespoon vanilla extract
2 cups chilled heavy cream
Garnish
Chocolate shavings, crushed peanuts, and/or whipped cream
PREPARATION
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Crust: Preheat oven to 350ºF. and place rack in center of oven.
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Combine cracker crumbs, brown sugar, and melted butter in a 9-inch pie pan.
Press mixture evenly into pan and bake for 10 to 15 minutes. Chill crust.
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Ganache: Bring ¼-cup heavy cream to a boil in a small pan over medium-high heat,
and pour over chocolate discs. Whisk together until smooth; if the mixture stays
lumpy, put in the microwave on 10 second increments until it smooths out. Pour into
cooked and cooled pie shell and spread evenly over bottom. Refrigerate.
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Filling: In a large mixing bowl with an electric mixer set on high, whip cream cheese
and sugar until smooth. Add milk, peanut butter and vanilla. Beat until well mixed.
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In a separate bowl, whip remaining chilled cream until stiff and fold into peanut
butter mixture. Spoon gently into chilled crust, using a spatula to smooth the surface
of the pie, and refrigerate for at least 4 hours.
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Garnish with chocolate shavings, crushed peanuts, or whipped cream and serve
at once. (This is rumored to be even better the second day!)
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