Dark Chocolate Peanut Butter Pie With Biscoff Cookie Crust1
I’m leaving on a jet airplane…
Eeek… I acquired a new job! I’ll be shifting towards the Washington DC area.
Anyone from DC who also reads this? Give me everything. Where to move, what to do, good restaurants – everything!
A celebration is in order.
Want to ditch calorie counting and giggle on the Kim Kardashian and Kris Humphries scandle together with your besties?
It’s time to use the pie skillet. You understand it’s my favorite.
Biscoff cookies. Yes, these are ones you take in on airplanes. So wonderful. Like a sweeter, crunchier graham cracker.
Obviously designed to converted to a beautiful crust.
Dark Chocolate on top helps it be heavenly.
Pure peanut butter cream love for the filling up.
Sweet raspberry jam swirled on top.
Okay seriously wipe your drool.
I shouldn’t even have to convince you to make this pie. It’s satisfying and easy to make.
Simply grab of fridge and bite into peanut buttery goodness.
Pie could be a slice of heaven. Pure pleasure on my plate.
What could be better?
By Monique of Ambitious Kitchen
For Biscoff crust:
1/3 cup of melted butter
1/4 cup of granulated sugar
For peanut butter pie filling:
1 cup creamy peanut butter
2 cups heavy whipping cream
1/4 cup granulated sugar
3/4 cup powdered sugar
1 tablespoon of milk
For chocolates bottom:
For raspberry swirl:
To make the crust:
1. Preheat oven to 350 degrees F.
2. Place Biscoff cookies in food processor and pulse until they become great crumbs.
apart 2 tablespoons of crumbs for topping the pie afterwards.
4. Add melted butter and sugars in food processor with crumbs. Pulse again until the cookie crumbs resemble damp sand.
5. Scrape into 9 inch pie skillet and use a spoon to press in to the side from the pan. Make sure it is actually, then bake in range for 10 minutes. Take out of range and place and cable rack to awesome.
For dark chocolate layer: Put dark chocolate chips and heavy cream into microwavable dish and microwave for 30 seconds. Take out of microwave and stir until all of chocolate potato chips are melted and it resembles chocolates sauce. Pour on top of Biscoff crust, and properly spread a thin layer evenly on the bottom. Set aside.
To help make the peanut butter filling:
Place large whipping cream and granulated glucose in large dish. Using an electric mixer, beat until weighty and thick. Arranged separate large bowl, combine the peanut butter, whipped cream mozzarella cheese, and powdered glucose until creamy. Add milk and mix again.. Slowly flip in whipped cream until well mixed. Pour in pie pan on top of the chocolates layer spreading evenly.
For raspberry swirl: Microwave raspberry jam for 30 mere seconds in microwavable bowl. Stir when carried out beef liver and spinach recipe drizzled together with peanut butter filling up. Have a butter knife and swirl around 10-20 times. Sprinkle 2 tablespoons of leftover Biscoff cookie crumbs at the top.
Place pie in refrigerator for 4 hours. You can even freeze for 4 hours if you desire freezing peanut butter pie.
May also be served right away but won’t be seeing that delicious. Garish with extra dark chocolate if desired.
Serves 9
Congrats on the new job, hope you get settled in DC quickly!
This dessert does appear to be a fabulous way to celebrate. You truly can’t fail with melding these wonderful flavors. Would like to try that pie-simply delicious!