LockShockBarrel
Pudge controls the weather.
- Joined
- Jul 13, 2009
- Messages
- 3,144
I just found and tried a really nice easy recipe for peanut butter silk pie. I made it for a friend's husband's birthday.
You'll need:
1 baked pie crust
1/2 cup butter, softened
3/4 cup peanut butter
1 cup sugar
1 teaspoon vanilla
4 eggs
1/4 cup whipping cream
1/2 cup chocolate chips, plus extra for garnish
whipped cream (to garnish)
Heat the whipping cream for 30-45 seconds in the mircowave (it should be hot enough to melt the chocolate) Add the 1/2 cup of choc chips, let melt and whisk together until smooth. Pour the ganache into the bottom of your cooled pie crust. (I deferred from the recipe just a bit here. I didn't just let the ganache sit in the bottom of the crust, I twisted the shell so the ganache coated the sides as well)
Whip the butter & peanut butter until light and fluffy. Add the sugar & vanilla, whip until combined. Add the eggs ONE at a time, beating for 1 minute after each egg. (This is important for it to be fluffy!) Scrape the bowl between each egg. Top with the peanut butter mixture, refrigerate. Let it chill for 3 hours (overnight is even better). Melt a little more of the chocolate chips and use to drizzle over the top of the pie, and pipe the whipped cream around the edges. You could also frost the whole top with the whipped cream and then drizzle with chocolate.
You'll need:
1 baked pie crust
1/2 cup butter, softened
3/4 cup peanut butter
1 cup sugar
1 teaspoon vanilla
4 eggs
1/4 cup whipping cream
1/2 cup chocolate chips, plus extra for garnish
whipped cream (to garnish)
Heat the whipping cream for 30-45 seconds in the mircowave (it should be hot enough to melt the chocolate) Add the 1/2 cup of choc chips, let melt and whisk together until smooth. Pour the ganache into the bottom of your cooled pie crust. (I deferred from the recipe just a bit here. I didn't just let the ganache sit in the bottom of the crust, I twisted the shell so the ganache coated the sides as well)
Whip the butter & peanut butter until light and fluffy. Add the sugar & vanilla, whip until combined. Add the eggs ONE at a time, beating for 1 minute after each egg. (This is important for it to be fluffy!) Scrape the bowl between each egg. Top with the peanut butter mixture, refrigerate. Let it chill for 3 hours (overnight is even better). Melt a little more of the chocolate chips and use to drizzle over the top of the pie, and pipe the whipped cream around the edges. You could also frost the whole top with the whipped cream and then drizzle with chocolate.
