Peanut Butter Pie With Ganache Filling Food

DECADENT PEANUT BUTTER PIE WITH CHOCOLATE GANACHE TOPPING

Steps:

• Using a food processor or ziplock bag and rolling pin, grind up the Oreo cookies until crushed. Mix in the melted butter. Press the crust into the pie dish and place into the freezer.
• Peanut Butter Fillings directions: Using a standing mixer, beat the cream cheese, peanut butter, powderedsugar and vanilla until creamy and combined.
• In a separate bowl, using a hand mixer, whip until stiff peaks form. Fold the whipped cream into the powdered sugar. Remove crust from freezer and pour the filling inside. Spread the filling evenly in the crust. Place back into the fridge overnight.
• For the Chocolate Ganache: Using a small pot, pour the heavy whipping cream and place over mediumto high heat. Once the heavy cream starts to simmer, pour over the chocolate chips and allow to sit for 2 minutes. Whisk until smooth.
• Gently pour over the peanut butter pie and smooth evenly. Scoop the peanut butter into a small microwave dish and heat for 30 seconds to soften it. Scoop the peanut butter into the disposable piping bag. Cut the tip off and drizzle over the ganache.
• Pipe whipped cream around the edge of the pie. Cut and serve!

PEANUT BUTTER PIE WITH GANACHE FILLING

Steps:

• Melt ganache ingredients in small pot over very low flame. Mix constantly. Pour half into pie shell and cool until firm. Reserve other half of ganache. Beat together cream cheese, sugar, salt, vanilla and peanut butter. Whip in heavy cream until slightly stiff. Pour over cooled ganache in pie shell. Refrigerate until cold. Drizzle on remainder of ganache and nuts on top of the pie as a garnish.

PEANUT BUTTER PIE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350°F.
• Make crust first.
• In a small bowl, combine crumbs and melted butter and then pat into a 9" pie plate.
• Bake until firm and solid; 8 minutes.
• Let cool.
• Now make filling.
• In medium-sized bowl, whip cream.
• Place in fridge until you need it.
• Now, in a large bowl, beat softened cream cheese until fluffy.
• Next, beat in peanut butter, then butter and vanilla.
• Beat in icing sugar until nice and fluffy.
• Retrieve whipping cream from fridge.
• Fold about one-quarter of the cream into mixture to lighten it up, then fold in remainder of cream.
• Use a light hand-- but you don't want any streaks of cream to show either.
• Fill baked crust with peanut butter mixture.
• Cover with plastic wrap and refrigerate until it firms up, about 3 hours.
• To make chocolate ganache topping, finely chop chocolate bar (you can substitute 6 squares of semisweet bakers chocolate) and place in a small bowl.
• In a small pot, heat cream just until bubbles form.
• Pour over chocolate and stir until chocolate melts.
• Let cool, then spread over pie.
• Take the 12 miniature-peanut-butter-cup halves and arrange them evenly around the edge of the pie.
• I tilt them so the inside shows.
• Cover and refrigerate at least 2 hours before serving; I always make this a day ahead.

DISNEY'S PEANUT BUTTER PIE

Steps:

• For the pie filling: With an electric mixer, blend the peanut butter and cream cheese until smooth. Add the melted butter to peanut butter mixture, then fold in whipped cream. Pour into the baked pie shell and refrigerate for one hour before serving. If desired, glaze with ganache.
• Ganache: In a saucepan over medium heat, bring the cream and butter to a boil. Remove from heat and fold in chocolate until no streaks of white remain. Cool until lukewarm and then glaze cake. Refrigerate an additional one hour before serving.

REESE'S PEANUT BUTTER CUP FILLING

Steps:

• Simple, blend (electric mixer is best with peanut butter) all ingredients together. Even better when chilled slightly.

CHOCOLATE PEANUT BUTTER GANACHE

Steps:

• In a heavy saucepan, melt all ingredients - stirring constantly - over low heat.
• Let cool - pour over a delecate cake while slightly warm, or cool totally, whip lightly, and use as icing.
• YUMMO!