4/28/2023 0 Comments Peanut butter cream pie![]() Melted semi sweet chocolate morsels and chopped salted nuts embellish the crown before the pie is placed into the chiller until ready to serve. I cut the peanut butter with cream cheese to “mellow the flavor.” The now lush mixture is then combined with confectioners sugar and whipped topping before being piled into a basic graham cracker crust. This is important as I will introduce the salt in the end, not the beginning of this method. I begin with the salt-free/sugar-free nut butter of my choice. Keep pie refrigerated.Sweet and salty is an outstanding dessert combination! Done in the correct proportions, the level of ‘sweet to salt’ is entirely satisfying. Refrigerate for about 4 hours, or until set, before serving.Garnish with peanut butter chips and chocolate chips, if desired. Sprinkle the sugar over the cream, and continue whisking until soft peaks form.Using an electric mixer with a whisk attachment on medium-high speed to whip cream until it begins to thicken.Spread the filling over the ganache in the pie pan.Gently fold the whipped cream into the cream cheese mixture. In a separate bowl, use an electric mixer with a whisk attachment to whip cream until soft peaks form.Using an electric mixer on medium speed, beat the cream cheese, peanut butter, confectioners’ sugar, and vanilla until combined.Spread the ganache evenly in the bottom of the crust.Heat in the microwave at half power in 30-second increments until the chocolate melts when stirred. Place the chocolate and cream in a microwave-safe bowl.Press into the bottom and up the sides of the prepared pan. Combine the cookie crumbs and butter until thoroughly mixed.Preheat oven to 350☏.* Lightly grease a 9-inch pie or tart pan.If you love all things chocolate and peanut butter like I do, I think it will become one of your favorites, too!įind more pie recipes in the Recipe Index. It’s such a simple recipe, but it’s just so, so good. This Black Bottom Peanut Butter Pie is just the kind of dessert I wish were always in my refrigerator so I could sneak a bite or two whenever I get a craving. As an alternative, you could also top with chopped peanuts, chocolate shavings, chopped or mini peanut butter cups, or just leave it unadorned for a simpler presentation. I like to top this pie with peanut butter chips and chocolate chips for aesthetic purposes and also for an excuse to add more chocolate and peanut butter goodness. It such a beautiful pie when it’s still in the pan and also when it’s sliced and served. With a layer of ganache underneath and a thick layer of whipped cream on top, you’ve got an impressively tall pie. I use a standard 9-inch pie pan for this pie, and it’s overflowing with filling. But I often use the microwave to make ganache when I just need a little bit. For larger amounts, I go the more traditional route of heating the cream on the stovetop and pouring it over the chocolate. Ganache is always easy to make, but making a small amount like this is even easier. The addition of that rich chocolate layer serves as the perfect complement to all that peanut butter goodness. But to add that chocolate component, I add a layer of dark chocolate ganache. That sweet, creamy peanut butter filling is lovely all its own in the cookie crust. I’ve always known it as a pie, so we’ll just stick with that. It could also be called a no-bake peanut butter cheesecake, as it is made in a similar way. It’s a simple pie with a graham cracker crust and a no-bake filling. This Black Bottom Peanut Butter Pie variation of a pie I’ve been making for years. And I feel confident that I’m not alone in that level of admiration. I’m pretty sure I might be incapable of refusing a chocolate and peanut butter treat. Delicious!Ĭhocolate and peanut butter have always been an irresistible flavor combination for me. Black Bottom Peanut Butter Pie is a chocolate and peanut butter dream! Underneath a mile-high no-bake peanut butter filling is a layer of rich chocolate ganache.
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