I’m leaving on the jet plane…
Eeek… I got a new job! I’ll be moving towards the Washington DC area.
Anyone from DC who reads this? Provide me everything. Where to proceed, what to do, good restaurants – everything!
A celebration is in order.
Wish to ditch calorie counting and giggle on the Kim Kardashian and Kris Humphries scandle together with your besties?
It is time to break out the pie pan. You know it’s the best.
Biscoff cookies. Yes, they are ones you take in on airplanes. So beautiful. Such as a sweeter, crunchier graham cracker.
Obviously designed to made into a lovely crust.
Dark Chocolate at the top makes it heavenly.
Pure peanut butter cream like for the filling.
Special raspberry jam swirled on top.
Okay seriously wipe your drool.
I shouldn’t have even to convince you to make this pie. It’s pleasing and an easy task to make.
Simply grab of fridge and bite into peanut buttery goodness.
Pie could be a slice of heaven. Pure joy on my dish.
What could possibly 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 large whipping cream
1/4 cup granulated sugar
3/4 cup powdered sugar
1 tablespoon of milk
For chocolates bottom:
For raspberry swirl:
To help make the crust:
1. Preheat oven to 350 degrees F.
2. Place Biscoff cookies in meals processor and pulse until they become fine crumbs.
apart 2 tablespoons of crumbs for topping the pie later.
4. Add melted butter and sugar in food processor chip with crumbs. Pulse once again before cookie crumbs resemble wet sand.
5. Scrape into 9 inches pie skillet and work with a spoon to press in to the side from the pan. Make certain it is even, then bake in range for ten minutes. Take out of oven and place and cable rack to awesome.
For dark chocolate layer: Put chocolates chips and large cream into microwavable bowl and microwave for 30 mere seconds. Take out of microwave and mix until most of delicious chocolate potato chips are melted and it resembles chocolates sauce. Pour together with Biscoff crust, and cautiously spread a thin layer evenly over the bottom. Reserve.
To make the peanut butter filling up:
Place weighty whipping cream and granulated glucose in large dish. Using a power mixer, defeat until weighty and thick. Established separate large bowl, combine the peanut butter, whipped cream mozzarella cheese, and powdered sugars until creamy. Add milk and mix again.. Slowly flip in whipped cream until well combined. Pour in pie skillet on top of the chocolates layer spreading equally.
For raspberry swirl: Microwave raspberry jam for 30 secs in microwavable bowl. Stir when completed and drizzled together with peanut butter filling up. Have a butter blade and swirl around 10-20 times. Sprinkle 2 tablespoons of leftover Biscoff cookie crumbs on top.
Place pie in refrigerator for 4 hours. You can also freeze for 4 hours in the event that you desire iced peanut butter pie.
May also be served immediately but will not be while mouth watering. Garish with extra dark chocolate if desired.
Serves 9
Congrats on the brand new job, wish you get settled in DC quickly!
This dessert does appear to be a fabulous method to celebrate. You really can’t fail with melding these wonderful flavors. Would like to try that pie-simply delicious!
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