- Hi guys, welcome back to my channel.
So you know how Thanksgiving, there's always that person
that brings the over-the-top pie recipe,
but one that everybody can't stop talking about
for weeks after?
So if you wanna be that person this year,
you must make my peanut butter pie
with a chocolate cookie crust,
chocolate ganache, butter toffee peanuts,
and of course, some homemade whip cream on top.
So you first wanna begin
with just some plain chocolate cookie wafers.
I like these because they don't have any filling in it,
and it's really easy to make cookie crust with.
In the States, you typically find them
in the ice cream aisle,
or there's a little ice cream end cap,
where you find the sprinkles and the ice cream cones.
They're usually right there.
If you can't find the plain wafers,
you can also use Oreo Cookies.
Just scrape out the filling.
All right, so we are using seven ounces,
which is basically 33 cookies.
So I took the time to count them for you, (laughs)
because it always bugged me how many were seven ounces.
So now we know, it's 33 cookies.
In they go.
Okay, so we're gonna process this up.
(processor whirling) (cookies crunching)
Then once they get to be like kind of a rough crumb,
go ahead and add five tablespoons of melted butter.
Okay, and then give that a pulse.
(processor whirling) (cookies crunching)
So basically what you're looking for,
is for that cookie crumb to adhere together
when you pinch it.
Then, you know it's good to go.
It will also set up a bit more in the oven when we bake it.
All right, then I have a metal pie plate here
that I'm gonna spray with just a little bit
of baking spray,
just so that when the cookies bake on,
they don't stick to the bottom,
and it's easy to cut out nice, clean slices.
Then you can go ahead and just pour your cookie crumbs
into the tin.
And then go ahead and give it a shake,
just to make sure it's level.
And then you're gonna go in with your fist,
and do like a little fist-bumping motion
all the way around the pie, bringing that crust up.
And you just kinda wanna bring it up
to where the rim is.
This is just step one.
So don't worry if you're taking
too much from the middle, that's okay.
The point right now is just to get a good crust going.
Then at this stage,
go ahead and get yourself a measuring cup.
I like the metal ones,
because they have a little bit more weight to them.
And just tamp down the crumbs
to create a nice flat surface.
That wasn't hard, right?
Okay, 375 for 10 minutes.
Okay, now for the filling.
So since it's a peanut butter pie,
you really wanna make sure
that you're using high-quality peanut butter,
because you're gonna get the best flavor.
And really the only ingredients
that should be in peanut butter are peanuts.
That's it.
If you can find a peanut butter that says lightly roasted,
that's also a good peanut butter to buy,
because a lot of the flavor of the peanuts
have just been accentuated with the roasting.
But I like to choose the crunchy peanut butter,
because I like the little bits of peanuts in the pie,
just for another texture.
But you absolutely could use creamy peanut butter too.
I just wouldn't use salted peanut butter.
So definitely look for no salted.
You'll need one cup of the peanut butter,
eight ounces of mascarpone cheese,
or you could use cream cheese,
3/4 cup of powdered sugar,
and one teaspoon of vanilla extract.
Go ahead and beat that up until combined,
and then transfer it to a bowl.
Okay, now for the whip cream part.
So I have two cups of heavy whipping cream.
You're also gonna add two tablespoons of powdered sugar
and one teaspoon of vanilla.
Then you just wanna beat this on high
until stiff peaks form.
So your cream should look like this when it's done,
actually hold the peak.
This is gonna get you the best texture on your pie
as well as your decorative whip cream dollops on top.
So to lighten this mixture, we're going to take
a 1/2 cup measuring cup, and basically get yourself
a good dollop of whip cream, just like this,
and we're going to pop it in here.
And you wanna do that three times,
just because I think it's easier to fold something light,
like whip cream into something heavy,
like this peanut butter mixture, if you do it in stages.
If we put half the whip cream in there,
just to begin with, it can be harder, I think,
to just combine it,
and make sure that you're not losing any volume.
And make sure you get your spatula under the mixture,
because a lot of times that's where the heaviest part
(laughs) of the mixture hides.
So now we have our cookie crust,
which is all baked and cooled.
And then I'm gonna add this mixture into the crust.
And it doesn't have to look pretty at this stage,
'cause we've got all kinds of stuff going on top of this.
(laughs) So it's just a matter of filling it,
and making sure it's roughly even.
Mm, look at that, ooh, I can smell the peanut butter.
It's really delicious.
I don't know, I feel like this is probably
a very American dessert.
Sorry for all my international subscribers. (laughs)
I know, just from my French husband,
every time I mention the word peanut butter,
he sort of like, mm, I don't know.
Is it our Vegemite?
Do people like peanut butter in other parts of the world?
(laughs) It's delicious, but I grew up on it, so.
It's really a good combination with chocolate.
You see a lot of candy in the States
that's peanut butter and chocolate.
It's popular for Halloween and also Thanksgiving.
Then you wanna take a pastry bag,
and fit it with your favorite star tip.
And we are gonna put the rest of the whip cream
in here, and this is what we're gonna use
to decorate the top of the pie.
See, so it's kind of like you made whip cream once,
and you use it two places which I love.
And I find it is easiest to fill a pastry bag
when you fold it in half like this.
And then take your whip cream,
and kind of place it in.
Otherwise, what happens if you don't fold it back,
you start to get whip cream
all over the outside of the bag and the inside.
And it kinda turns into a big mess. (laughs)
See, and then for any of you newcomers,
you take the whip cream and put it in the bag,
and the bag sort of works
to kinda squeeze it off your spatula there.
Squeeze all the air out of it.
Make sure you have a nice tight seal, so that's good.
Give it a twist.
And one thing I like to do before I work with it,
I'm gonna use it in a minute,
but I like to just put it
in a big coffee mug like this, something tall,
just so it can stand upright.
Somethin' like that.
All right, then for the chocolate ganache,
you're gonna take 1/2 cup of heavy cream,
and then we're gonna heat it on the cooktop
until it's nice and hot.
Then once it starts to simmer and look foamy,
you can add 3/4 cup of semi-sweet chocolate chips.
Then you can even turn your flame off,
and stir this mixture.
And at first it's just gonna look like chocolate milk,
and it'll look like it's not coming together.
But eventually those chocolate chips will melt,
and it'll become this smooth, creamy,
delicious chocolate ganache.
So while our chocolate ganache is cooling,
I can show you what we're gonna do with these peanuts.
So I found these at the grocery store,
they are butter toffee peanuts.
They look like this.
I found them in the nut aisle,
but they might also exist in the candy aisle.
And basically what it is,
is just sort of like caramelized candied peanuts.
Which saves you a step
from having to actually do that yourself. (laughs)
Now you could also just use plain peanuts.
I would make sure that they're unsalted.
They could be roasted, that's fine.
Gonna take two tablespoons worth,
and put them in a plastic bag.
And what's nice is if you've sealed the bag well,
it keeps all the mess in the bag,
(laughs) not on your countertops.
All right, here we go.
I like to keep it kind of chunky.
So you don't wanna pulverize them,
but you do wanna give them a good whack.
We are almost in the home stretch, believe it or not.
This pie is gonna come together in seconds.
We've got our pie, we've got our ganache,
we've got our peanuts.
And let's not forget our whip cream.
Here it is.
Now, you don't wanna wait too long
with this chocolate ganache,
because it will harden back up.
and make it harder to spread.
But just so that it's not like screaming hot.
It's pretty forgiving with the peanut butter,
because that's so thick.
So you really can just pour it on top.
So, we are going to just make a little puddle here.
Then you wanna take a spoon, the back of the spoon,
and just spread it around.
You could also use an offset spatula,
but I find a spoon will do the trick as well.
The thing that I love about this pie is it's very forgiving.
So it may not look like much now, but wait.
we're gonna gussy it up.
You're gonna put your crushed peanuts on top,
just like that.
And they will stick to the ganache, which is so nice.
Okay, now for the real showstopping moment, the whip cream.
So you're just gonna do little dollops
right along the edge there.
And that will hide any seams
from the crust to the ganache.
I like to do one in the center too.
Okay, now the finishing touch
is just a little bit of chocolate
grated over the top.
Then you wanna refrigerate it
for at least four to five hours before serving.
Overnight is even better.
I hope you guys give this one a try,
and let me know what you think.
And I'll see you back here next week
with another Thanksgiving recipe.
Until then, bye.