Black-Bottom Peanut Butter Pie Recipe

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Peanut butter lovers, this pie is for you. With a fudge-like chocolate base and nutty, rich mousse topping, this chocolate peanut butter pie tastes like a large-format Reese’s peanut butter cup tucked into a crunchy graham cracker crust.

While this is a nearly no-bake peanut butter pie recipe, we do recommend toasting the pie crust for several minutes in a hot oven to help it set and eke out every bit of flavor. Spread the base into a 9-inch pie plate and while it bakes, get started on the chocolate layer, which comes together simply in the microwave using a single mixing bowl.

With the peanut butter pie filling, you’re looking for a classic (think lunchbox) peanut butter flavor. This is not the time for old-fashioned or natural peanut butter—you want a jar of the extra creamy and smooth stuff to create the most velvety filling. Folding in lightly-beaten heavy whipping cream transforms it into a mousse. Since the whipped cream doesn’t need to reach stiff peaks, use a whisk or a hand mixer instead of a big, standing electric mixer and save yourself the clean-up.

To set, this pie needs to chill for at least an hour. If you make it a day in advance, cover it tightly with plastic wrap and save any final flourishes like salted chopped peanuts, a chocolate drizzle, or a mound of whipped topping until just before serving—chilled, not at room temperature, to preserve those lovely layers. For something colder on a hot day, try this frozen salted pb&j ice cream pie.



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