Sunday, November 13, 2011

Occupy Kitchen

When I hear occupy I hear it as occu-PIE, and it makes me want to go to the kitchen and make a pie. So with 2 months of the news reminding me to make a pie, I finally decided on a Peanut Butter Pie.
I have made several Peanut Butter Pies in the past, the first Peanut Butter Pie I made was good, but the best one I have made was from Sweet Serendipity (Humble Pie). This recipe was pretty good, but I think if I mix this recipe's chocolate bottom cookie crust and the Sweet Serendipity filling,  I would have the PERFECT Peanut Butter Pie. Until then...

No-Bake Peanut Butter Pie
Adapted from Baked
Makes a 9" pie

Cookie Crust:
16 Oreo Cookies
4 tbs unsalted butter, melted and cooled

Chocolate bottom:
½ cup semisweet chocolate chips
½ tsp light corn syrup

Peanut butter filling:
8 ounces cream cheese, at room temperature
1 cup creamy peanut butter
2 tablespoons pure vanilla extract
¾ cup firmly packed dark brown sugar
1½ cups heavy cream

Easy hot fudge sauce:
Milk chocolate
Dark chocolate
1 cup heavy cream
¼ cup corn syrup

Cookie crust:
Preheat oven to 350. Process the cookies in a food processor until fine powder. Sprinkle the butter over the crumbs and pulse to incorporate.
Sprinkle the mixture into a 9-inch pie plate, pressing it up the sides and onto the bottom. You can use the bottom of a measuring cup to even out the crust. Bake until the crust is fragrant and looks set, 10-15 minutes. When it’s done place in the refrigerator until chilled.

Chocolate bottom:
Melt chocolate chips in a microwave on 50% power. Add the corn syrup and stir to combine. Use a spatula to spread the chocolate in a thin layer on the bottom of the chilled pie crust.
Put the crust back in the refrigerator while you make the peanut butter filling.

Peanut butter filling:
Put the cream cheese, peanut butter, vanilla, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well combined and completely smooth. Set aside.  In a clean bowl, use the mixer fitted with the whisk attachment to whip the cream until soft peaks form. Remove the bowl from the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the mixture is uniform in color. Pour the mixture into the prepared crust and freeze for at least 4 hours. Once the pie is frozen, you can cover it with aluminum foil and freeze for up to 3 days.

Easy hot fudge sauce:
Place both the chocolates in a medium heatproof bowl and set aside.
In a small saucepan, bring the heavy cream to a simmer over medium heat. Add the corn syrup and stir to combine. Remove from heat and pour over the chocolate. Let sit for 2 minutes. Whisk the chocolate, starting in the middle, until completely smooth. Sauce can be refrigerated for 3 days.

Serve a small slice of pie with 3 tablespoons of warm fudge sauce poured directly over the top of the pie. The fudge sauce is key, without it it's just too peanut buttery.

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