Last year was great. I tested lots of new recipes, experimented in the kitchen, made meals from scratch, took many pictures and improved my photography skills.
I made this peanut butter pie for the New Year's eve and it seems like it's the best pie I've ever made! It was light, creamy, not too sweet, and absolutely perfect.
Peanut Butter Pie
200g graham crackers, finely ground
100g unsalted butter, melted and cooled to lukewarm
2 1/2 cups (~600ml) heavy cream
375g cream cheese, at room temperature (I used Mascarpone)
350g creamy peanut butter
1 teaspoon milk
1 1/4 cups (~150g) powdered sugar
100g semisweet chocolate, chopped1/4 cup finely chopped peanuts
Preheat oven to 180 degrees C. Prepare a spring form pan, set aside.
In a medium bowl, combine the graham cracker crumbs and melted butter. Transfer crumb mixture to the spring form pan, and press the crumbs evenly across the bottom and up the sides. Freeze it for 10 minutes, then bake for an additional 10 minutes. Transfer crust to a wire rack and let cool completely before filling.
In the large work bowl, whip 2 cups (480ml) of heavy cream on medium-high speed until it holds medium peaks. Add 1/4 cup (40g) powdered sugar and continue to beat until the cream holds medium-firm peaks. Transfer the cream to a medium bowl and place in the refrigerator until needed.
In another bowl, beat together on medium speed the cream cheese with 1 cup (110g) powdered sugar until satiny and smooth. Add the peanut butter and milk. Beat until well incorporated.
With a rubber spatula, gently fold in the prepared whipped cream. Pour the filling into the prepared crust, smoothing the top. Refrigerate overnight.
Once the filling is properly chilled, prepare the ganache topping. Place the chopped chocolate and 1/2 cup (120ml) heavy cream in a small saucepan, heat until the chocolate is melted and the mixture becomes smooth. Pour ganache over the top of the pie, smoothing the chocolate to the edges with a offset spatula. Sprinkle 1/4 cup chopped peanuts over the top of the pie. Place it back in the refrigerator until the topping sets, about 20 minutes.
100g unsalted butter, melted and cooled to lukewarm
2 1/2 cups (~600ml) heavy cream
375g cream cheese, at room temperature (I used Mascarpone)
350g creamy peanut butter
1 teaspoon milk
1 1/4 cups (~150g) powdered sugar
100g semisweet chocolate, chopped1/4 cup finely chopped peanuts
Preheat oven to 180 degrees C. Prepare a spring form pan, set aside.
In a medium bowl, combine the graham cracker crumbs and melted butter. Transfer crumb mixture to the spring form pan, and press the crumbs evenly across the bottom and up the sides. Freeze it for 10 minutes, then bake for an additional 10 minutes. Transfer crust to a wire rack and let cool completely before filling.
In the large work bowl, whip 2 cups (480ml) of heavy cream on medium-high speed until it holds medium peaks. Add 1/4 cup (40g) powdered sugar and continue to beat until the cream holds medium-firm peaks. Transfer the cream to a medium bowl and place in the refrigerator until needed.
In another bowl, beat together on medium speed the cream cheese with 1 cup (110g) powdered sugar until satiny and smooth. Add the peanut butter and milk. Beat until well incorporated.
With a rubber spatula, gently fold in the prepared whipped cream. Pour the filling into the prepared crust, smoothing the top. Refrigerate overnight.
Once the filling is properly chilled, prepare the ganache topping. Place the chopped chocolate and 1/2 cup (120ml) heavy cream in a small saucepan, heat until the chocolate is melted and the mixture becomes smooth. Pour ganache over the top of the pie, smoothing the chocolate to the edges with a offset spatula. Sprinkle 1/4 cup chopped peanuts over the top of the pie. Place it back in the refrigerator until the topping sets, about 20 minutes.
Yummmm this looks incredible! I have yet to make my own peanut butter pie, sadly. Your recipe sounds so simple, thanks for sharing :)
ReplyDeleteOoh what a recipe. I love how tall this pie is. I also love the simplicity. Will definitely add this to my todo list.
ReplyDeleteDo you know what size spring form pan you used? I'm hoping to make this tomorrow!
ReplyDeleteI used a 23cm pan so this pie is quite large! Don't worry if you have slightly smaller/bigger pan. Please tell me if you make it!
DeleteI have made this pie twice in the past month for different occasions. It has the best flavor and texture of any other recipe that I have tried.
ReplyDeleteI'm so happy you like this recipe. Thank you so much!
DeleteI have to travel for 2-3 hours with this pie... do you think it will hold?
ReplyDeleteI wouldn't recommend because the longer you keep it warm, the softer it gets. Unless you safely keep it in the box. Just make sure, once you arrive, place it in the fridge to firm up for a couple hours before serving. Good luck!
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