Peanut Butter Praline Pie With Ganache Topping Recipes
PEANUT BUTTER PIE WITH CHOCOLATE GANACHE
Rich and delicious; a real favourite for those who like a peanut butter/chocolate flavour combination.
Provided by Lennie
Categories Pie
Time 5h38m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Make crust first.
- In a small bowl, combine crumbs and melted butter and then pat into a 9" pie plate.
- Bake until firm and solid; 8 minutes.
- Let cool.
- Now make filling.
- In medium-sized bowl, whip cream.
- Place in fridge until you need it.
- Now, in a large bowl, beat softened cream cheese until fluffy.
- Next, beat in peanut butter, then butter and vanilla.
- Beat in icing sugar until nice and fluffy.
- Retrieve whipping cream from fridge.
- Fold about one-quarter of the cream into mixture to lighten it up, then fold in remainder of cream.
- Use a light hand-- but you don't want any streaks of cream to show either.
- Fill baked crust with peanut butter mixture.
- Cover with plastic wrap and refrigerate until it firms up, about 3 hours.
- To make chocolate ganache topping, finely chop chocolate bar (you can substitute 6 squares of semisweet bakers chocolate) and place in a small bowl.
- In a small pot, heat cream just until bubbles form.
- Pour over chocolate and stir until chocolate melts.
- Let cool, then spread over pie.
- Take the 12 miniature-peanut-butter-cup halves and arrange them evenly around the edge of the pie.
- I tilt them so the inside shows.
- Cover and refrigerate at least 2 hours before serving; I always make this a day ahead.
Nutrition Facts : Calories 443.6, Fat 34.9, SaturatedFat 16.4, Cholesterol 67.1, Sodium 304.5, Carbohydrate 27.4, Fiber 1.9, Sugar 17.8, Protein 8.6
PEANUT BUTTER PRALINE PIE
Don't try to use the no cook version of the pudding mix. You need the heat to melt the peanut butter
Provided by Samantha Bideau
Categories Pies
Number Of Ingredients 18
Steps:
- 1. In a large bowl, combine the crust ingredients. Press into a 9" pie plate. Bake at 350* for 10 minutes. Cool on a wire rack.
- 2. In a saucepan, combine sugars and cornstarch. Add butter and water. Bring to a boil on medium heat; cook and stir for 1 minute or until thickened. Stir in pecans. Pour into crust, refrigerate
- 3. Meanwhile, in a saucepan, combine pudding mix and milk. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in peanut butter chips until smooth.
- 4. cover and refrigerate for 1 hour. Fold whipped topping into pudding mixture; spoon over praline layer. Refrigerate. Garnish with pecans and whipped topping
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