Peanut Butter Praline Pie With Ganache Topping Recipes

DECADENT PEANUT BUTTER PIE WITH CHOCOLATE GANACHE TOPPING

Steps:

• Using a food processor or ziplock bag and rolling pin, grind up the Oreo cookies until crushed. Mix in the melted butter. Press the crust into the pie dish and place into the freezer.
• Peanut Butter Fillings directions: Using a standing mixer, beat the cream cheese, peanut butter, powderedsugar and vanilla until creamy and combined.
• In a separate bowl, using a hand mixer, whip until stiff peaks form. Fold the whipped cream into the powdered sugar. Remove crust from freezer and pour the filling inside. Spread the filling evenly in the crust. Place back into the fridge overnight.
• For the Chocolate Ganache: Using a small pot, pour the heavy whipping cream and place over mediumto high heat. Once the heavy cream starts to simmer, pour over the chocolate chips and allow to sit for 2 minutes. Whisk until smooth.
• Gently pour over the peanut butter pie and smooth evenly. Scoop the peanut butter into a small microwave dish and heat for 30 seconds to soften it. Scoop the peanut butter into the disposable piping bag. Cut the tip off and drizzle over the ganache.
• Pipe whipped cream around the edge of the pie. Cut and serve!

PEANUT BUTTER PIE WITH GANACHE FILLING

Steps:

• Melt ganache ingredients in small pot over very low flame. Mix constantly. Pour half into pie shell and cool until firm. Reserve other half of ganache. Beat together cream cheese, sugar, salt, vanilla and peanut butter. Whip in heavy cream until slightly stiff. Pour over cooled ganache in pie shell. Refrigerate until cold. Drizzle on remainder of ganache and nuts on top of the pie as a garnish.

NO-BAKE PEANUT BUTTER GANACHE MUD PIE

Steps:

• Prepare a 9-inch springform pan by turning the base so the lip is on the underside and latching the pan in place. Spray the pan lightly with nonstick spray and line bottom with parchment.
• For the crust: Place the butter and chocolate chips in a small microwave-safe bowl or cup and microwave until melted, 30 to 40 seconds. Stir in the espresso and salt. Place the cookie crumbs in a medium bowl. Drizzle in the butter mixture and toss until evenly moistened. Pour the crumbs into the prepared pan. Use your fingertips to press the crumbs about 1 inch up the side of the pan. Use the bottom of a measuring cup or flat-bottom glass to press the crumbs securely over the base of the pan place. Place the crust in the freezer.
• For the ganache: Combine the chocolate chips, cream, peanut butter and salt in the top of a double boiler or in a metal bowl placed over a saucepan of simmering water. Heat, stirring once the chocolate begins to melt, until the mixture is smooth. Pour half of the ganache into the crust and use a spoon to spread it evenly. Set the crust aside while you prepare the filling.
• For the mousse: Whip 1 cup of the heavy cream together with 1/4 cup of the confectioners' sugar with an electric mixer until medium peaks form. Transfer to a medium bowl and set
• aside. In the same mixer bowl, combine the remaining 3/4 cup plus 2 tablespoons confectioners'
• sugar and remaining 1/4 cup cream with the cream cheese, salt and vanilla. Beat on low to
• combine, then raise the speed to medium and beat until completely smooth. Add the peanut
• butter and vanilla and beat until smooth.
• With a rubber spatula, fold 1/3 of the whipped cream into the peanut butter mixture to lighten
• it. Gently fold in the remaining whipped cream just until combined; a few streaks of whipped
• cream are okay. Gently spoon 1/2 the mousse into the crust, smoothing it out towards the edges of the pan and mounding it slightly towards the center. Drizzle the remaining ganache over the mousse. Spoon the rest of the mousse into the pan and spread it to the edges of the crust. Smooth the mousse with an offset spatula, creating swoops in the mousse if desired. Sprinkle with the chocolate chips and peanuts around the edges of the pie. Refrigerate overnight before slicing and serving.

PEANUT BUTTER PIE WITH CHOCOLATE GANACHE

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.

PEANUT BUTTER PIE 2000

Steps:

• In a large mixing bowl, whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly pour in milk, beating mixture until smooth.
• Fold whipped topping into mixture. Stir in nuts if desired. Pour mixture into graham cracker crust and freeze until firm. Store any leftovers in freezer.

PEANUT BUTTER PRALINE PIE

Steps:

• In a bowl, combine the crumbs, cocoa and confectioners' sugar,; stir in butter. Press into a 9-in. pie plate. Bake at 350° for 10 minutes. Cool on a wire rack.
• In a saucepan, combine the sugars and cornstarch. Add butter and water. Bring to a boil over medium heat; cook and stir for 1 minute. Stir in pecans. Pour into crust; refrigerate.
• Meanwhile, in a saucepan, combine pudding mix and milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in peanut butter chips until smooth. Cover and refrigerate for 1 hour. Fold in whipped topping; spoon over praline layer. Refrigerate until set. Garnish with pecans and additional whipped topping.

PATRICIA'S PEANUT BUTTER PIE

Steps:

• Beat egg whites until white peaks form.
• In a second bowl, beat together egg yolks and sugar. Mix in peanut butter, vanilla, honey, and milk. Fold in the egg whites.
• Evenly distribute the peanut butter chips on the bottom of the graham cracker crust. Pour filling into the crust, and sprinkle the chopped peanuts on the top.
• Bake at 350 degree F (175 degrees C) for 30 to 35 minutes.

PEANUT BUTTER PRALINE PIE WITH GANACHE TOPPING

Steps:

• CRUST
• Combine cookie crumbs and melted butter and mix thoroughly. Press onto bottom and up sides of a 10x10x2 Corning Ware baking dish.
• PRALINE LAYER
• Melt butter in small saucepan and stir in brown sugar and sugar. Thoroughly combine the cornstarch with water and stir into brown sugar mixture. Stir constantly over medium heat until bubbly. Remove from heat and stir in pecans. Drizzle onto cookie crust and refrigerate (do NOT cover).
• FILLING
• Prepare pudding as directed on package. Stir constantly over medium heat until mixture boils. Immediately stir in peanut butter chips directly from bag and peanut butter until melted and well blended. Pour into a bowl and place plastic wrap directly onto surface of filling and refrigerate until cooled. Stir to soften. Fold in Cool Whip. Carefully spread over praline layer in crust.
• CHOCOLATE GANACHE
• Finely chop chocolate and place in a small bowl with the whipping cream. Microwave and stir on 30 second intervals until chocolate is completely melted. Let cool, then spread over filling.
• GARNISH
• Arrange the 24 miniature peanut butter cup halves evenly around the edge of the pie, placing them so the pretty ridges show.
• Cover and refrigerate overnight.