"Frozen Peanut Butter Pie"
http://www.merrygourmet.com/2011/08/for-jennie-for-all-of-us-frozen-peanut-butter-pie/
Ingredients:
11 ounces chocolate sandwich cookies (such as Oreos), ground fine in a food processor
5 tablespoons unsalted butter, melted
1/2 cup sugar
1 cup milk
1 cup creamy peanut butter
1/2 teaspoon vanilla extract
1 1/4 cups whipping cream
4 ounces chocolate chips (semisweet, bittersweet, or dark chocolate), optional
Directions:
In a bowl, combine the cookie crumbs and melted butter. Press into the bottom and sides of a deep dish 9-inch pie plate. Chill.
In a heavy saucepan, dissolve sugar and milk over medium-high heat, stirring, and remove pan from heat once sugar is dissolved. Whisk in peanut butter and vanilla until well-blended. Cool in a bowl set in a larger bowl of ice water, stirring occasionally.
In another bowl, or in the bowl of a stand mixer, beat cream until it just holds stiff peaks. Fold whipped cream into peanut butter mixture. Turn mixture into pie crust, smoothing the top.
For garnish (optional), melt chocolate chips using a double boiler: place chips in double boiler over a saucepan of simmering water so that the double boiler doesn't touch the water. Stir until the chocolate is melted; place melted chocolate into a plastic baggie and cut a small piece of the tip off. Pipe into swirls or other designs on top of pie.
Freeze pie, uncovered, until frozen hard, about 5 hours. Pie can be made up to 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours. Let pie stand in refrigerator for 30 minutes prior to serving.
http://www.merrygourmet.com/2011/08/for-jennie-for-all-of-us-frozen-peanut-butter-pie/
Ingredients:
11 ounces chocolate sandwich cookies (such as Oreos), ground fine in a food processor
5 tablespoons unsalted butter, melted
1/2 cup sugar
1 cup milk
1 cup creamy peanut butter
1/2 teaspoon vanilla extract
1 1/4 cups whipping cream
4 ounces chocolate chips (semisweet, bittersweet, or dark chocolate), optional
Directions:
In a bowl, combine the cookie crumbs and melted butter. Press into the bottom and sides of a deep dish 9-inch pie plate. Chill.
In a heavy saucepan, dissolve sugar and milk over medium-high heat, stirring, and remove pan from heat once sugar is dissolved. Whisk in peanut butter and vanilla until well-blended. Cool in a bowl set in a larger bowl of ice water, stirring occasionally.
In another bowl, or in the bowl of a stand mixer, beat cream until it just holds stiff peaks. Fold whipped cream into peanut butter mixture. Turn mixture into pie crust, smoothing the top.
For garnish (optional), melt chocolate chips using a double boiler: place chips in double boiler over a saucepan of simmering water so that the double boiler doesn't touch the water. Stir until the chocolate is melted; place melted chocolate into a plastic baggie and cut a small piece of the tip off. Pipe into swirls or other designs on top of pie.
Freeze pie, uncovered, until frozen hard, about 5 hours. Pie can be made up to 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours. Let pie stand in refrigerator for 30 minutes prior to serving.
Adapted from this recipe from Gourmet, May 1995.
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