peanut butter pie
This is a refrigerator pie, so no cooking or baking is required. If the kitchen is hot, I chill the bowl and beaters before whipping the heavy cream because it whips up faster. I also do the crust in the pan because it is simpler. You can also use another pie tin to help press the crust in place, but I'm not good at that so I do it the old fashion way. You want the ganache cool but not cold so it pours easier. If it's too hot it will run off the sides.
yield
8 serving(s)
method
Refrigerate/Freeze
Ingredients For peanut butter pie
- CRUST
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3/4 cgraham cracker crumbs
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1/4 csugar
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2 Tbspbrown sugar (packed)
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4 Tbspbutter. (1/2 stick)
- FILLING
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8 ozcream cheese
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1/2 csugar
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1 cpeanut butter
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2 Tbspvanilla extract
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1 1/2 cheavy cream, cold
- GANACHE
-
1 cchocolate chips
-
1/2 cheavy cream
How To Make peanut butter pie
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1Set out cream cheese to soften and put bowl and beaters in refrigerator to chill for at least a couple hours.
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2Place graham cracker crumbs, sugar, brown sugar, in pie pan and mix well.
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3Melt butter in microwave and add to dry ingredients. Stir till all combined and then press into bottom and up sides of pie pan.
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4Place in freezer until ready.
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5Using chilled bowl and beaters, whip heavy cream to stiff peaks.
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6In separate bowl, using mixer, cream the cream cheese until fluffy.
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7Add sugar and beat til blended.
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8Add peanut butter and vanilla and beat til blended.
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9Fold whipped cream into peanut butter mixture until smooth.
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10Place filling in prepared crust and chill for 2 hours.
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11Combine heavy cream and chocolate chips in microwave safe bowl and cook for about a minute.
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12Remove from microwave and stir until fully blended. Allow to cool.
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13Pour ganache over chilled pie and spread to edges.
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14Chill and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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