Wednesday, July 3, 2013

Peanut Butter Chocolate Pie

Peanut butter and chocolate is one of my favorite combinations. When I saw this recipe, I knew I had to try it with my graham cracker crust. This recipe is not too difficult and doesn't take many ingredients. I made mine at night, so that it could have plenty of time to refrigerate. When I was pouring the ganache in, I felt like it was too much, but it really isn't. The pie has a great flavor. It's not overly sweet and very creamy. You can use a store bought crust, or make your own by trying this recipe here.

Peanut Butter Chocolate Pie
adapted from Bubby's Homemade Pies
1 Graham Cracker Crust 
Peanut Butter Mousse
1 cup powdered sugar
1 cup creamy peanut butter
3 oz cream cheese, room temperature
1 tsp vanilla
1 1/2 cups heavy cream
3/4 cup heavy cream
1 1/2 cups semi sweet chocolate chips

1. Use the paddle attachment of an electric mixer at medium, then high speed, to beat together the sugar, peanut butter, cream cheese, and vanilla until they are light and fluffy. In a separate bowl, whip the cream until it holds good, stiff peaks. Place a few spoonfuls of whipped cream in the peanut butter mixture and mix on medium speed to combine evenly. Add the remaining whipped cream and fold it into the mousse on the slowest setting, until all the chunks are gone. Cover and refrigerate.
2. To make ganache, in small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Pour over chocolate chips in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 10 minutes. Remove 1/3 cup of ganache and set aside. Pour remaining ganache in the bottom of the crust. Spread it around covering the bottom and the sides of the crust as evenly as possible. Chill the crust in the freezer until the ganache is set (about 15 min).
3. Fill the pie with the peanut butter mousse, smoothing the top with a spatula. Using a pastry bag (or even a ziplock one) pipe the remaining ganache on top of the pie.
4. Refrigerate the pie for at least 2 hours before serving. Store in the refrigerator loosely covered for up to 4 days.

 Ganache Layer

This is how I covered my pie.