Double-Chocolate Peanut Butter Pie:
Do you cherish chocolate and peanut butter? All things considered, bless your lucky stars! Our chocolate peanut butter pie is a perfect pair, joining the creamiest peanut butter with the most extravagant chocolate in a flaky covering. It's not difficult to make and difficult to stand up to. Here, we'll tell you the best way to make this liberal treat at home, with basic advances and delectable photographs. How about we begin!
In this blog, we'll share our simple recipe for a show-stopping chocolate peanut butter pie that's sure to satisfy your cravings and impress your friends!"
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| Best Double chocolate peanut butter pie |
Prep Time : 25 minutes Cook Time : 10 minutes (for crust)
Chill Time : 4 hours (minimum)
Total Time : 4 hours 35 minutes
Servings : 10 -12 slices
Ingredients: 1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix the chocolate cookie crumbs, granulated sugar, and melted butter.
Stir until the crumbs are fully coated and resemble wet sand.
3. Press the combination into the base and up the sides of a 9-inch pie dish.
Utilize the rear of a spoon or an estimating cup to make a reduced, even layer.
4. Bake the outside layer for 8-10 minutes until it is firm.
Eliminate from the broiler and permit it to totally cool.
2. Make the Peanut Butter Filling:
1.In a large mixing bowl, beat the cream cheese and peanut butter together until smooth.Gradually add the powdered sugar and continue mixing until well combined.
2. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
3. Gently fold the whipped cream into the peanut butter mixture.
Continue folding until the mixture is light, fluffy, and fully combined.
4. Spoon the filling into the cooled crust. Spread it evenly with a spatula.
5. Place the pie in the refrigerator to chill for at least 4 hours or until firm.
3. Set up the Chocolate Ganache:
1. In a heatproof bowl, combine the chocolate chips and heavy cream.
2. Microwave the mixture in 20-second intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth.
3. Stir in the vanilla extract.
4. Allow the ganache to cool slightly, then pour it over the chilled peanut butter filling.
5. Spread the ganache evenly over the top of the pie.
4. Add Toppings and Serve:
1. Optional: Sprinkle chopped peanuts and chocolate shavings over the ganache.
2. Chill the pie for an additional 15minutes to set the ganache.
3. Slice the pie into 10-12 pieces and serve chilled.
4. Store any leftovers in the refrigerator for up to 5 days.
Tips:
- Make Ahead: This pie can be made a day in advance. The flavors will meld beautifully as it chills.
- Variations: For a different texture, try using crunchy peanut butter instead of creamy.
- Crust Options: Swap the chocolate cookie crust for a graham cracker or pretzel crust for a different twist.
Nutritional Information (per slice):
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