Transfer the remaining whipped cream into a pastry bag fitted with a star tip.The other two garnishes that make a big impact are the whipped cream dollops and the grated chocolate on top. Don't chop them too finely, since you'll want to preserve to toffee crunch.Then whack the bag with a rolling pin a few times to create a rough chop.Place 2-3 tablespoons in a plastic bag and make sure it's sealed.You really could stop here and this pie would still be delicious but I think 3 simple garnishes make this pie a real show-stopper! Especially for a holiday pie. It really doesn't matter since the whipped cream dollops will cover it either way. You can choose to bring the ganache right to the crust or leave a border of filling in between.Then once the chocolate ganache is slightly cooled, you can pour it on top, and spread it out with the back of a spoon.Transfer the filling to the crust, leveling it out with a spatula.Be sure your cookie crust is cooled before adding the filling, otherwise, it could melt and lose its volume.Adding the whipped cream in small increments like this, and folding in between each addition, will keep the volume of your filling light and fluffy.įilling the Pie + Adding The Chocolate Ganache.To make sure you don't take more than you need, simply add 1 ½ cups of the whipped cream to the peanut butter filling, ½ cup at a time.You'll only need half of the whipped cream for the filling, the other half will be used to create the dollops of whipped cream around the perimeter.The filling is then lightened by folding in the homemade whipped cream.After mixing up the peanut butter filling, you'll notice it will be dense.The no-bake filling is what makes this pie recipe so easy!.Then bake at 350F for 10 minutes.Ĭreating the No-Bake Peanut Butter Filling Then tamp down the center of the crust with a measuring cup to flatten it out.Push the crumbs up the sides of the pie tin first to create a crust, using the back of your hand in a fist-bumping motion (see video for visual demo).This is the same crust recipe I use for my Decadent Chocolate Cream Pie, another great pie recipe to try! I find they are also easier to slice into as well.I think the metal tins work best for pies with cookie crusts since they keep the bottoms nice and toasty.After pulsing the wafers and melted butter in the food processor, you'll transfer the crumbs to a metal pie tin.Step#1: Making the Chocolate Cookie Crust Buttered Toffee Peanuts These peanuts are the star of the show! I use the Buttered Toffee Peanuts on top of the pie, sprinkled across on the ganache, not only do they look pretty but the additional flavor and crunch they add to this pie is fantastic!.I think they have the best chocolate flavor! And you can also use them for my Ultimate Oatmeal Chocolate Chip Cookies. If using dark chocolate seek out the Nestle Dark Chocolate Morsels. You can use semi-sweet or dark chocolate chips are great too. Semi-Sweet Chocolate Chips The chocolate chips will be used for the ganache.Heavy Cream For this recipe the heavy cream or heavy whipping cream, are interchangeable.Vanilla Extract will bump up the flavor of the peanut butter and add to its sweetness.Powdered Sugar The powdered sugar will easily dissolve into the peanut butter and heavy cream, providing a nice smooth finish.But if the cream cheese is all you have, you could absolutely use it, the same amount 8 oz. Mascarpone Cheese Most Peanut Butter Pie recipes call for using cream cheese, but I prefer the mascarpone cheese because it doesn't have the tang that cream cheese does and therefore gives you better peanut butter flavor.It's also great when used in my Peanut Butter Cookie Recipe or my Peanut Butter Ice Cream Sauce too! But if you are a smooth peanut butter type person, their Creamy Lightly Roasted Peanut Butter works great too. I like their Lightly Roasted Crunchy Peanut Butter best because of the lightly roasted peanuts which enhance the flavor and the crunchy peanuts. My favorite brand of peanut butter for this recipe is Santa Cruz. The oil will make the pie too hard, and the added sugar will make it too sweet. Stay away from any peanut butter that has palm oil or any sugars added to it. The only ingredient in Peanut Butter should be peanuts. Peanut Butter There's a lot to say here about how the type of peanut butter will affect this recipe.But if you can't get those you can also use Oreos with the filling scraped out, which is a bit more work. Chocolate Wafers I love the flavor of the Famous Chocolate Wafers for a cookie crust.Subscribe to My YouTube Channel and Never Miss a Recipe! The Ingredients:
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