This is a little something sweet, a little twist.
One of my daughter's favorite dishes,
which is my chocolate peanut butter pie.
Let me show you how to make it, y'all.
One and three quarters cup flour, one teaspoon of sugar,
one teaspoon of kosher salt.
Just do a little pulsy-pulsy.
(food processor whirs)
One stick of cold butter.
If you don't use cold butter,
you are going to make a gluey, hot mess,
that will not be flaky and delicious.
(food processor whirs)
What you're looking for is this right here.
These little pebbles are perfect.
One egg yolk. Don't tell anybody.
White wine vinegar.
Egg yolk is gonna have the fat that we want with the butter,
and then the vinegar is not gonna allow
the gluten to develop,
and it's gonna make it nice and flaky.
Emulsify the fat in the vinegar. Ice water.
Ryan, when do you know there's enough water?
When it starts to come together like this, guys,
you see what I have in the camera right now?
(measuring cup clanks)
(upbeat music)
Less friction, the better.
This can go in a blast chiller or fridge for 15 minutes,
to cool, hours if you want.
Delicious dough, by the way for a quiche,
empanadas, whatever you want. Super perfect for that.
It's been about 15, 20 minutes.
Found my little rolling pin.
Soften up the dough a little bit.
Grab your mold. (hands clap)
Whatever pie tin that you're gonna use.
I lay this bad boy right inside here, my tip,
lift the pie crust up,
and then push all the way down the corners.
Your finger is here and you push up against it
and that gives that beautiful little crimping.
I take a fork and I dot the bottom,
and release a little bit of the air.
Take a piece of parchment, grab your beans.
I use those as weights.
This goes on a 350 degree oven, somewhere around 30 minutes.
Take the top off, let it bake again 'til crunchy,
and we have now made on the fly pie crust.
All right, let's make the chocolate pudding.
One and a half cups of milk,
eighth of a teaspoon of salt goes in, vanilla.
So let that cook for just a second.
And in here you're gonna take five egg yolks,
two tablespoons of your favorite dark cocoa powder,
100% unsweetened. Please make sure it's unsweetened.
Half a cup of brown sugar.
(upbeat music)
It's all incorporated.
(pot clangs)
Take the same pot that the milk was in,
bring this up to high heat.
This is the point where I switch over to a spatula.
If you overcook it, don't freak out.
You're gonna emulsify inside your Cuisinart again.
Take a full chocolate bar.
(food processor whirs)
Because this is hot, Watch out for that.
Let's make some peanut butter mousse.
So I take a vegetable spray.
I spray the inside, and we do one cup of peanut butter.
Softened cream cheese,
half a cup of powdered sugar goes in,
one eighth teaspoon of salt, little bit of vanilla.
Half a cup of cream goes inside there.
This guy goes on high, (blender whirs)
and let it whip till it turns double in size.
(upbeat music)
Peanut butter mousse done, all dumped in one pot.
The last that we have to do is make some whipped cream.
Same cream that you put inside of your peanut butter mousse.
The cream has to be cold.
It gets one and a half cups
half a cup of powdered sugar.
Refortifying that vanilla through many, many steps.
Always start low. (blender whirs)
Once it comes together, whisk it for a second.
And here's a trick that I tell everybody.
Take the whisk off, go back in,
and get everything off the wall.
Turn this on. (blender whirs)
Gather all your ingredients to make your pie.
And let's see if somebody wants to help me make my pie, too.
We're gonna make peanut butter chocolate pie.
Are you literally just eating whipped cream?
Chocolate pudding,
peanut butter mousse, you take the whipped cream,
watch your fingers.
This is our ultimate chocolate peanut butter pie.
Do you wanna take a bite?
Are we not gonna cut it?
You're just gonna stick your fork in there>
Okay. Say, "I love you, Auntie Rachael Ray."
I love you Auntie-
You gotta look at her.
Mm, mine.
Bye guys.
(logo whooshes)