Peanut But­ter Pie

Cuisine at Home - - Grand Finale -

with ganache

You can al­ways opt for a reg­u­lar pie dough here. Use your fa­vorite recipe or head to cuisineath­ome.com for more pie crust op­tions.

Pre­heat oven to 350° with rack in mid­dle po­si­tion.

For the crust, process crack­ers, sugar, and salt in a food pro­ces­sor un­til fine. Add but­ter and process un­til com­bined; press evenly into bot­tom and up sides of a 9-inch pie plate. Bake crust un­til set,

9–11 min­utes; cool com­pletely on a rack.

For the ganache, com­bine cream and syrup in a saucepan; bring to a boil. Place choco­late in a bowl and pour hot cream mix­ture over top; let stand 5 min­utes. Whisk ganache un­til smooth; re­serve 1/4 cup for top­ping. Pour re­main­ing ganache over bot­tom of crust; chill un­til set.

For the fill­ing, whip cream in a stand mixer fit­ted with a whisk at­tach­ment on medium speed un­til thick. Add 1/4 cup pow­dered sugar and vanilla, in­crease speed to medium-high, and whip un­til stiff peaks form.

Makes 10 serv­ing

To­tal time: 1 hour + chill­ing

FOR THE CRUST, PROCESS:

1 2 1/2 1

FOR THE GANACHE, COM­BINE:

1/2 1 4

FOR THE FILL­ING, WHIP:

23/ 4 3/4

1 8 1 box mini peanut but­ter cracker sand­wiches (8.8 oz.), such as Ritz Bits peanut but­ter

Tbsp. gran­u­lated sugar tsp. ta­ble salt stick un­salted but­ter (8 Tbsp.), melted cup heavy cream

Tbsp. light corn syrup oz. semisweet choco­late, chopped cups heavy cream cup pow­dered sugar, di­vided tsp. pure vanilla ex­tract oz. cream cheese, soft­ened cup creamy peanut but­ter Mini peanut but­ter cups, halved

Salted, dry roasted peanuts, chopped

Trans­fer whipped cream to a bowl; re­serve 2 cups for top­ping.

In same mixer bowl (no need to wash), fit­ted with a pad­dle at­tach­ment, beat cream cheese un­til soft; add re­main­ing 1/2 cup pow­dered sugar and peanut but­ter, beat­ing un­til in­cor­po­rated. Fold in one-third of whipped cream un­til smooth, then fold in re­main­ing two-thirds whipped cream. Spread fill­ing over ganache; press plas­tic wrap over sur­face to pre­vent a skin from form­ing. Chill pie un­til firm, 4 hours, or overnight.

Spread re­served 2 cups whipped cream over pie, top with re­served 1/4 cup ganache (re­heat if needed), peanut but­ter cups, and peanuts. Per serv­ing: 870 cal; 71g to­tal fat (35g sat);

136mg chol; 560mg sodium; 50g carb (3g fiber,

32g to­tal sug­ars); 14g pro­tein

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