Milk Chocolate Peanut Butter Pie
Try this Milk Chocolate Peanut Butter Pie recipe.
Try this Milk Chocolate Peanut Butter Pie recipe.
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
- pinch salt
- crust
- filling
- chocolate ganache
- 1/4 cup (50g) sugar
- 12 whole (185g) graham crackers
- 5 tablespoons (71g) unsalted butter melted
- 2 ounces (57g) milk chocolate melted, for painting on the finished crust
- 8 ounces (227g) cream cheese softened
- 1 cup (260g) smooth or chunky peanut butter
- 1 cup (120g) confectioners’ sugar
- 1 – 14 ounce (396g) can sweetened condensed milk
- 3 tablespoons sour cream (creme fraiche or greek yogurt will als
- 1 teaspoon freshly squeezed lemon juice (adding a bit of acid
- 4 ounces (113g) milk chocolate melted and cooled to room temperature
- 1 cup (240ml) heavy whipping cream whipped to stiff peaks
- 1/2 cup (120ml) heavy whipping cream
- 4 ounces (113g) semisweet or bittersweet chocolate finely chopped
- candied peanuts
- 1 cup (128g) salted peanuts
- 1 1/2 cups (350ml) heavy whipping cream whipped to stiff peaks for top of pie (i left it unsweetened, since the pie is pretty sweet, but you can add a teaspoon or two of confectioners' sugar if you prefer)
- Carbohydrate 136.542800023136 g
- Cholesterol 0 mg
- Fat 59.75452 g
- Fiber 6.59600018501282 g
- Protein 11.1265200000283 g
- Saturated Fat 14.88798 g
- Serving Size 1 1 recipe (764g)
- Sodium 1105.8900000066 mg
- Sugar 129.946799838123 g
- Trans Fat 2.92509199999999 g
- Calories 1131 calories
Step-by-step
- Crust: Preheat oven to 350°F. Grind the graham crackers, brown sugar, butter and salt together until it is uniform and sticks together when squeezed. Dump it into a 9-Inch Pie Dish and press the crust into an even crust. Bake for 15 minutes, until set and toasted. Allow to cool. Paint with the melted Milk Chocolate. Chill the crust to set the chocolate for about 10 minutes.
- Filling: Beat the cream cheese in a stand mixer on medium speed using the paddle attachment, until it is light and fluffy. Add the peanut butter and confectioners' sugar; continue beating on low speed for about 1 minute. Add the condensed milk, sour cream, vanilla and lemon juice, mix until smooth. Add the melted and cooled milk chocolate and mix until evenly distributed. Fold in half the whipped cream to lighten the batter, and then fold in the remaining cream until it is evenly distributed. Pour into the chilled crusts. Place the pies into the refrigerator to chill uncovered for about an hour.
- Chocolate ganache: In a small sauce pot heat the heavy cream on low to a gentle simmer. Turn off the heat and add the chopped chocolate, swirl together gently and then let it sit for one minute. Gently whisk until smooth. Allow to cool slightly, spoon the ganache over the chilled peanut butter filling. Return the pies to the refrigerator to chill for another hour.
- Candied peanuts: In a large skillet mix together the raw peanuts, sugar and salt. Cook over medium-low heat until the sugar begins to melt and the nuts start to toast slightly, stirring constantly. Once the sugar starts to melt, turn the heat to low and cook until the nuts are lightly caramelized. The mixture may smoke a little, as they get darker. Pour the nuts onto a Silicone Baking Mat to cool. Once they are cool, you can chop them into small pieces or leave them whole.
- Once the pies are thoroughly chilled (about 2 hours or overnight) top with the whipped cream and candied peanuts.
My Delicious Milk Chocolate Peanut Butter Pie Adventure
Baking has always been my happy place, a sanctuary where I can escape the daily grind and create something beautiful and delicious. Today, I want to share one of my absolute favorite creations: my Milk Chocolate Peanut Butter Pie. It's a recipe I've perfected over time, tweaking and adjusting until it reached the level of decadent perfection I craved. The rich, creamy peanut butter filling, the smooth, intensely chocolatey ganache, and the satisfying crunch of the candied peanuts – it's a symphony of textures and flavors that's guaranteed to impress.
The journey to this culinary masterpiece began with a simple desire for a truly indulgent dessert. I'd tried countless peanut butter pie recipes, but none quite captured the balance I was searching for. Some were too sweet, others lacked depth, and many fell short on the textural complexity I envisioned. I knew I could do better. I spent weeks experimenting, meticulously measuring ingredients, adjusting baking times, and tasting (and tasting, and tasting some more!) until I achieved the perfect harmony of peanut butter and chocolate.
The Crust: A Foundation of Flavor
The journey begins with the crust, a simple yet crucial element. I prefer a graham cracker crust for its classic flavor and ability to hold its shape. The gentle sweetness of the brown sugar complements the richness of the peanut butter filling without overpowering it. The addition of melted butter binds everything together, creating a sturdy base for the layers to come. And the touch of salt? It's essential for enhancing the other flavors and preventing the pie from being overly sweet.
The Filling: A Creamy Dream
The heart of this pie lies in its luscious filling. Cream cheese provides the perfect base, offering a creamy texture and subtly tangy counterpoint to the sweet peanut butter. I prefer smooth peanut butter, but chunky is delicious too! The addition of confectioners' sugar balances the richness, and the sweetened condensed milk adds a touch of extra sweetness and creaminess. A splash of sour cream or creme fraiche adds a touch of tang, while vanilla and lemon juice elevate the flavor profile with a hint of brightness. And of course, the melted milk chocolate swirled through the mixture provides rich, intensely chocolatey flavor.
The Ganache: Chocolatey Perfection
Now, let's talk about the ganache. It’s the crowning glory of this pie, the decadent final touch that transforms a delicious dessert into a truly unforgettable experience. The combination of heavy cream and dark chocolate creates a smooth, intensely chocolatey layer that complements the peanut butter filling perfectly. The slight bitterness of the dark chocolate balances the sweetness of the other ingredients, creating a harmonious flavor profile that's both rich and satisfying.
Candied Peanuts: A Textural Delight
The candied peanuts are not just a garnish; they're a crucial element that adds a delightful textural contrast to the creamy filling. The crunchy, caramelized peanuts add a touch of sweetness and saltiness that perfectly complements the rest of the pie. I use salted peanuts, and the subtle saltiness elevates the sweetness of the pie, making it even more craveable. The process of candying the peanuts is surprisingly simple, requiring only peanuts, sugar, and a bit of patience.
The Final Flourish: Assembling the Masterpiece
Assembling the pie is a straightforward yet rewarding process. Once the crust is baked and cooled, the creamy peanut butter filling is carefully poured in, followed by the luscious chocolate ganache. Finally, the candied peanuts are sprinkled over the top, adding a final touch of elegance and crunch. Then, comes the chill time – a period of anticipation as the flavors meld and intensify. The wait is worth it, because the longer it chills, the richer and more intense the flavors become.
This Milk Chocolate Peanut Butter Pie is more than just a dessert; it’s an experience. It's a moment of pure indulgence, a celebration of flavor, and a testament to the power of simple ingredients transformed into something truly extraordinary. So, gather your ingredients, put on your apron, and prepare to embark on a culinary adventure that will leave you wanting more. Happy baking!
