Serving Spatula: A sturdy and attractive pie spatula is great for removing clean and tidy slices of pie.Sharp Chef’s Knife: Get the best slices with this extra large and sharp knife.Large Mixing Bowls: Every baker knows you can never have enough mixing bowls! These are our absolute favorite.Electric Hand Mixer: You’ll need this for multiple parts of this recipe.9-Inch Springform Pan: A must-have for this pie, and for other recipes like cheesecake!.Then use a sharp knife to cut the pie into wedges. Remove the springform ring by lifting it straight up. Chill the pie for at least 6 hours before slicing and serving!Ĭarefully remove the springform pan by gently running a thin knife around the crust to loosen the pie from the pan. Sprinkle peanuts around the edges of the pie. Spread the milk chocolate topping over the semi-chilled peanut butter pie. Make the Ganache: Combine chopped milk chocolate with hot cream and mix until well combined.Assemble: Remove the crust from the freezer and scrape the filling into the pie crust.In two additions, add the whipped cream to the peanut butter mixture and beat until just combined. In a separate large bowl, beat the cream until stiff peaks form. Make the Creamy Peanut Butter Filling: Combine the peanut butter, cream cheese, and powdered sugar and beat until smooth.Place the pie back in the freezer while you make the peanut butter filling. Add the Dulce de Leche: Spread the Dulce de Leche evenly across the bottom of the frozen crust.Heat the heavy cream and sour cream, then pour the hot liquid on top of the chocolate. Make the Creamy Milk Chocolate Filling: Place the chopped chocolate in a heatproof medium bowl.Press the crust into the pan and freeze until needed. Make the Pie Crust: Grease 9-inch springform pan. In a large mixing bowl combine the cookie crumbs and melted butter.And it looks so pretty sprinkled on top of individual pie slices. But it adds a nice sweet and salty contrast to the recipe. Flaky Sea Salt: This is totally optional.Do not substitute this ingredient with any other variety of sugar! Confectioners’ Sugar: Powered sugar works overtime in this recipe as a sweetener but also as a thickening agent.I don’t suggest using natural peanut butter or almond butter in this recipe. Peanut Butter: Use a traditional creamy peanut butter, like JIF or Skippy.Be sure to bring the cream to room temperature so the you can easily beat the cream cheese until smooth. Cream Cheese: Brick-style cream cheese works best here.Peanuts: Dry roasted and unsalted peanuts add the most delightful crunch and enhance the overall peanut butter flavor.In a pinch, full-fat (5%) plain Greek yogurt will work instead. Sour Cream: Use full-fat sour cream and be sure to mix it well before measuring.But I prefer using fresh heavy cream which gives this pie a silky smooth texture and no weird artificial aftertaste. Heavy Cream: A lot of pb pies call for whipped cream or cool whip topping.No matter what variety of chocolate you use, be sure to use a quality brand like Lindt. But if you’re not a fan, feel free to use semi-sweet or dark chocolate instead. Chocolate: I call for creamy milk chocolate, which blends great with the peanut butter.Dulce de Leche: Use your favorite store-bought brand or make it homemade! I don’t suggest using salted caramel instead as it’s much thinner and will seep out of the pie.In a pinch, salted butter will work ok but might make the dessert taste slightly saltier than intended. That’s because it allows you to control exactly how much salt gets added to the recipe. Melted Butter: I also suggest using unsalted butter when possible.Chocolate Sandwich Cookies: We love using Oreo’s for the crust! But if you can’t find chocolate sandwich cookies, you could make this with a graham cracker crust or pretzel crust instead.And the best part is there’s absolutely no baking required! It’s one of my favorite dessert recipes to make when it’s too hot to turn on the oven.Įasy to assemble, impressive to serve, and oh so delicious… This pie is magic ♥ Ingredients for Peanut Butter Pie: If you like chocolate and peanut butter, you’re going to love this no bake peanut butter pie! The chocolate cookie pie crust is topped with dulce de leche, crunchy peanuts, peanut butter pie filling, and milk chocolate ganache. Make up to 2 days in advance, cover with plastic wrap, and chill the pie in the fridge until needed. This no-bake Creamy Peanut Butter Pie recipe tastes like a giant peanut butter cup.
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