I didn't have a pie dish at the time so I cheated and bought a pre-made crust. Note the lovely foil. ;) Next time I will definitely make my own. Also, their recipe called for a hot fudge sauce on top but I think it is already sweet enough!
Adapted from the book "Baked: New Frontiers in Baking"
Chocolate cookie crust (makes one 9 inch pie):
30 chocolate wafer cookies (about 6 ounces)
1 tablespoon sugar
6 tablespoons unsalted butter, melted
Chocolate bottom:
1/2 cup semisweet chocolate chips
1/2 teaspoon light corn syrup
Peanut butter filling:
8 oz cream cheese, at room temperature
1 cup creamy peanut butter
2 tablespoons pure vanilla extract
3/4 cup firmly packed dark brown sugar
1 1/2 cups heavy cream
Directions:
Chocolate cookie crust: In a food processor, grind the cookies to a very fine powder. You should have about 1 1/2 cups. Put the crumbs in a bowl and stir in the sugar. Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9 inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust. Put the crust in the refrigerator while you make the filling.
Chocolate bottom: Melt the chocolate chips in a microwave oven. 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.
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.
2 tablespoons pure vanilla extract
3/4 cup firmly packed dark brown sugar
1 1/2 cups heavy cream
Directions:
Chocolate cookie crust: In a food processor, grind the cookies to a very fine powder. You should have about 1 1/2 cups. Put the crumbs in a bowl and stir in the sugar. Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9 inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust. Put the crust in the refrigerator while you make the filling.
Chocolate bottom: Melt the chocolate chips in a microwave oven. 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.
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.
1 comment:
This sounds great! I love no-bake desserts.
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