Millionaire Pie (Chocolate Peanut Butter Pie)

FOR THE CRUST

  • 1 1/4 cup graham cracker crumbs, 16 sq (or 25 Oreo’s crushed, omit sugars)
  • 2 Tbsp sugar
  • 1 Tbsp brown sugar
  • 5 tablespoons melted butter 
FOR THE FILLING
  • Optional rich peanut butter layer, below
  • 8 ounces cream cheese softened
  • 3/4 cup powdered sugar
  • 1 cup creamy peanut butter
  • 8 ounces cool whip, thawed
  • 1 tablespoon vanilla

FOR THE GANACHE TOPPING

  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips

  1. Preheat oven 350. To prepare the crust, blend graham cracker crumbs, granulated sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9″ pie plate or spring form, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. Bake for 10 minutes. Cool.
  2. In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the ingredients are fully blended.)
  3. Fold cool whip into the peanut butter mixture, blending well. Pour filling into the prepared pie crust. Place filled pie in the fridge. 
  4. To prepare the ganache, in a small saucepan (use one with a lid), slowly bring the remaining 1/2 cup of heavy cream to a boil (be careful not to scald the cream). Turn off the heat and add chocolate chips, pushing the chips into the cream until almost completely covered. Put the lid on the pan and let sit on the stove.
  5. After 10 minutes, stir until the chocolate chips are melted and fully blended into the cream. Cool to room temperature, then pour sauce over pie. Refrigerate at least 2 hours. 
*Optional base filling layer:
  • 1/2 cup peanut butter
  • 1/4 cup butter 
  • 1/4 cup powdered sugar 
In a bowl add peanut butter and butter, melt in microwave for about 30 seconds until the combination is more liquidy. Add in powdered sugar. Mix the ingredients until well combined and pour onto the cooked, warm crust. Let crust cool completely.




Popular posts from this blog

Dave's Killer Bread (Sourdough)

250g whole wheat flour 250g bread flour 100g starter 300g water 40g honey 32g olive oil 8g salt 100g Mixed seeds & nuts (pumpkin, sunflower, chia, everything bagel seasoning, rolled oats, pistachios, etc) 25g Mixed seeds for the top of the loaf (after shaping spritz with water and roll in the remaining seeds)
Read more

Bim’s Sourdough Pizza Crust

Image
1000 g. AP flour  200 g. Active starter  650-680 g. Water 50 g. Olive oil  20 g. Salt  30 g. Sugar (or Honey) In the large bowl mix everything together and rest for 30 minutes then stretch and fold 3 sets with rests for 20 minutes, then use coil fold every 20 minutes for another 3 sets. Proofing the dough for 2-4 hours in controlled temperature.  After 2-3 hours the dough will be doubled in size, separate them into 6 small balls (300 g), pre-shape into rounds, and rest for 15 minutes then give a final shape.  Place rounds in deli containers brushed with olive oil, cover with lids (make sure the lids also get oil). Rest the dough in the fridge over night or put in the freezer up to 2 months. Bim’s Sourdough Best Pizza 2000 g. Bread flour  400 g. Sourdough starter  1500 g. Water  120 g. Olive oil 120g. Sugar  40 g. Salt Mix everything together well and follow with 4 sets of stretch and fold every 30 minutes, proof the dough another ~3 hour...
Read more

Spiced Cocktail Nuts

Image
Union Square Cafe variation: 4 cups (~550 g) mixed nuts or seeds, raw, unsalted  (e.g. peanuts, walnuts, pecans, almonds, cashews) 2 Tablespoons butter 2 Tablespoons brown sugar 3 Tablespoons fresh rosemary, chopped  2 teaspoons sea salt 1 teaspoon cayenne  Heat oven to 350° . Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.
Read more