The Kiwi Cook

Illusions and delusions of a foodie from Down Under

Peanut Butter Pie

July 20, 2013

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This week I’m embracing American culture and doing the peanut butter ‘thang’. From the dark Oreo biscuit base, to the creamy and utterly divine peanut butter filling, to the dark chocolate ganache on top, sprinkled liberally with roasted, salted peanuts.. it really is an ode to the USA. Thanks to Joy of Baking for the recipe, which I’ve adapted slightly.


PEANUT BUTTER PIE WITH CHOCOLATE GANACHE

Serves 10-12

Ingredients (Click here for unit converter)

Chocolate Crust:

  • 300g Oreo Cookies (two 150g packets)
  • 150g unsalted butter, melted

Peanut Butter Filling:

  • 250g cream cheese, room temperature
  • 1 cup (240 ml) smooth peanut butter
  • 1 cup icing (confectioners) sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup heavy whipping cream

Ganache:

  • 120g semi-sweet chocolate, coarsely chopped
  • 1/4 cup heavy whipping cream
  • 13 grams unsalted butter, cut in small pieces

Garnish: (Optional)

  • Chopped Roasted Salted Peanuts

Method

  1. Chocolate Crust: Preheat oven to 180°C (350°F) and place oven rack in the center of the oven. Have ready a 9 inch (23 cm) pie pan (a 9 inch spring form pan can be used).
  2. In a food processor, combine the Oreo biscuits and melted butter until the mixture feels like damp sand. Empty the mixture into the pie pan and press onto the bottom and up the sides. (If using a spring form pan, press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Place in the preheated oven and bake for about 8-10 minutes (be careful it doesn’t burn). Remove from oven and place on a wire rack to cool.
  3. Peanut Butter Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and peanut butter until well blended and smooth. Add the sugar and beat until fluffy. Scrape down the sides of the bowl and beat in the vanilla extract. In a clean bowl, beat the whipping cream until soft peaks form. With a rubber spatula, fold the whipped cream into the cream cheese mixture. Pour the filling over the cooled chocolate crust and smooth the top. Cover loosely and put in the fridge for about 3-4 hours to firm up.
  4. Ganache: Melt the chocolate, cream, and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature and then spread the ganache over the peanut butter filling, working fairly quickly as it begins to set almost straight away. Sprinkle with chopped peanuts around the outside, if desired.
  5. Cover and place in the fridge for several hours or overnight till it sets. The Peanut Butter Pie will keep about one week in the refrigerator (although if you’re like my family, think again!).
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