Silversage
Head Chef
Andy, Peanut Butter Pie is ubiquitous down here. Even fine dining establishments serve it. The cool whip version recipes are not nearly as good as the ones with whipping cream.
A friend of mine is the Exec Chef at one of those fine dining places, and he gave me the recipe they use, but I had to scale it down (his recipe made 4 pies). I added the light bake on the crust, something I found from the version in Dorie Greenspan's Baking. The drizzle on top is also mine. The original version had a layer of very loose chocolate ganache on top. But you have to keep it loose, or it will be hard as a rock when you freeze it.
The pie itself is very simple and quick to make. BTW, Cool Whip is sweetened - without it, you have to add sugar.
Peanut Butter Pie
Take this out of the freezer for about a half hour before serving for a creamy summer treat!
Ingredients
12 oz cream cheese
12 oz sugar
12 oz peanut butter - crunchy
24 each Oreo cookies
5 tbsp melted butter
1½ cups heavy cream
4 tsp vanilla
¼ cup chocolate ganache
¼ cup peanut butter ganache
Procedure
1 Crush the Oreos in the food processor.
2 Mix the cookies with the melted butter in a bowl.
3 Press evenly into the bottom of a 9" springform pan. Press it up the sides about 2 inches.
4 Freeze for 10 minutes.
5 Bake at 350° for 10 minutes. Cool completely.
6 Cream the sugar and the cream cheese in the mixer with a paddle attachment until fluffy.
7 Add the peanut butter.
8 In a large bowl, whip cream with the vanilla until stiff peaks form.
9 Fold together the peanut butter mixture & the whipped cream.
10 Pour the mousse into the cooled shell.
11 Freeze several hours or overnight.
12 Remove the sides from the springform pan.
13 Drizzle the chocolate & peanut butter ganaches over the top in a decorative pattern.
14 Return to freezer until serving time.
A friend of mine is the Exec Chef at one of those fine dining places, and he gave me the recipe they use, but I had to scale it down (his recipe made 4 pies). I added the light bake on the crust, something I found from the version in Dorie Greenspan's Baking. The drizzle on top is also mine. The original version had a layer of very loose chocolate ganache on top. But you have to keep it loose, or it will be hard as a rock when you freeze it.
The pie itself is very simple and quick to make. BTW, Cool Whip is sweetened - without it, you have to add sugar.
Peanut Butter Pie
Take this out of the freezer for about a half hour before serving for a creamy summer treat!
Ingredients
12 oz cream cheese
12 oz sugar
12 oz peanut butter - crunchy
24 each Oreo cookies
5 tbsp melted butter
1½ cups heavy cream
4 tsp vanilla
¼ cup chocolate ganache
¼ cup peanut butter ganache
Procedure
1 Crush the Oreos in the food processor.
2 Mix the cookies with the melted butter in a bowl.
3 Press evenly into the bottom of a 9" springform pan. Press it up the sides about 2 inches.
4 Freeze for 10 minutes.
5 Bake at 350° for 10 minutes. Cool completely.
6 Cream the sugar and the cream cheese in the mixer with a paddle attachment until fluffy.
7 Add the peanut butter.
8 In a large bowl, whip cream with the vanilla until stiff peaks form.
9 Fold together the peanut butter mixture & the whipped cream.
10 Pour the mousse into the cooled shell.
11 Freeze several hours or overnight.
12 Remove the sides from the springform pan.
13 Drizzle the chocolate & peanut butter ganaches over the top in a decorative pattern.
14 Return to freezer until serving time.
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