RecipesMagazine

Peanut Butter Cup Pie

Peanut Butter Cup Pie
For $1.82 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 806 calories, 17g of protein, and 61g of fat each. Head to the store and pick up butter, confectioner's sugar, chocolate, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours.

Instructions

1
Place the chocolate wafers in the bowl of a food processor and pulse until the cookies are pulverized into uniform crumbs.
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Chocolate Wafer CookiesChocolate Wafer Cookies
CookiesCookies
Equipment you will use
Food ProcessorFood Processor
BowlBowl
2
Add the melted butter and pulse for 15 seconds, scrape down the sides of the bowl, and pulse for an additional 5 seconds, until the crumbs are evenly coated with butter.
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ButterButter
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BowlBowl
3
Pour the mixture into the pie plate and press the crumbs to form an even crust along the bottom and sides of the plate. Chill for at least 20 minutes.
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CrustCrust
4
Whip half of heavy cream to soft peaks and reserve in the refrigerator. In the bowl of a stand mixer fitted with a whisk attachment, add the cream cheese, confectioner's sugar, and salt and whisk until smooth (you will need to scrape down the sides of the bowl a number of times to get out the lumps).
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Cream CheeseCream Cheese
Heavy CreamHeavy Cream
SugarSugar
SaltSalt
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Stand MixerStand Mixer
WhiskWhisk
BowlBowl
5
Add the peanut butter and whisk until the mixture is completely combined and smooth (it will be very thick).
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Peanut ButterPeanut Butter
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WhiskWhisk
6
Add 5 ounces of the whipped cream and whisk to completely combine (it will still be thick, just slightly less so).
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Whipped CreamWhipped Cream
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WhiskWhisk
7
Pour the mixture into the prepared pie crust and smooth the top flat with an offset spatula. Chill for 30 minutes.
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Pie CrustPie Crust
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Offset SpatulaOffset Spatula
8
Place the chocolate in a small heatproof bowl and set aside. In a small saucepan, bring the remaining 5 ounces of cream to a simmer, stirring occasionally.
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ChocolateChocolate
CreamCream
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Sauce PanSauce Pan
BowlBowl
9
Pour the hot cream over the chocolate and allow it to sit for 2 minutes, then stir the mixture until the chocolate is smooth and shiny.
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ChocolateChocolate
CreamCream
10
Pour the chocolate over the top of the peanut butter filling and smooth with an offset spatula. Chill until the ganache has set, at least 10 minutes.The pie will keep in the fridge for one day.
Ingredients you will need
Peanut ButterPeanut Butter
ChocolateChocolate
Equipment you will use
Offset SpatulaOffset Spatula
DifficultyExpert
Ready In3 hrs
Servings8
Health Score8
Dish TypesLunchMain CourseMain DishDinner
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