All of this peanut butter and chocolate information makes the dessert brainstorming quite simple each year.
yield: 1 9-INCH PIE
Ingredients:
OREO CRUST
20 peanut butter Oreos (or regular, Double Stuf is ok!)
5 Tablespoons (75g) unsalted butter, melted
GANACHE
3/4 cup (180g) heavy cream
6 ounces (170g) semi-sweet chocolate, coarsely chopped
PEANUT BUTTER FILLING
3/4 cup (180ml) heavy cream
8 ounce (224g) block cream cheese, softened to room temperature
1 and 1/2 cups (310g) creamy peanut butter
3/4 cup (90g) confectioners' sugar
1 teaspoon pure vanilla extract
1 cup (200g) Reese's Pieces, crushed
Make ahead tip: You can get started on the crust in step 2 and the ganache in step 3. You can keep both in the refrigerator overnight if you're getting started the day before. Cover both tightly. This pie can be frozen up to 3 months. It's tasty frozen or you can let it thaw overnight in the refrigerator before serving.
Directions:
- Preheat the oven to 350�F (177�C). Spray a 9-inch pie dish with nonstick spray or grease lightly with butter.
- Make the crust: In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together, then press into the pie dish. Bake for 9-10 minutes. Allow to cool as you prepare the rest.
- Make the ganache: Place chopped chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it begins to boil, immediately remove from heat then pour over the chocolate. Stir gently until the ganache is smooth. Set aside and allow to cool to room temperature. During this time, it will slowly thicken as well.
- Visit Unbelievable Peanut Butter Pie @ sallysbakingaddiction.com for full directions.