I know our obesity levels are bad, but spare a thought for the USA. Theirs are worse, and no fricken wonder! when they have these glorious cream filled pies being served up at diners everywhere.
I am sharing with you a magical recipe. People will fall in love with you when you make this, but don't make it too often or you may cause someone to love you so much that they have a heartattack (if they do just blame the amount of cream and butter, when really you know that it was that they loved you so much that their heart had so much love in there for you that it blew up like a balloon and then popped with the love pressure).
If this pie had a song it would be a version of Beyonces 'I don't think you're ready for this cream pie, cause my body is too bootylicious for you babe'. Why? Because it is booty licious, and you have to be ready for it. It is going to put some more booty on your booty and you are going to enjoy every minute of it.
Put some booty on your booty Peanut Butter Pie
Nutty Wafer Crust
Vegetable Oil for brushing plate
1 1/4C Chocolate Wafer crumbs
1/4C unsalted roasted peanuts, chopped
6T unsalted butter, melted
Chocolate Peanut Butter filling
3/4C granulated sugar
3T cornstarch
2 1/2C whole milk
3 large egg yolks
3/4C Crunchy peanut butter
2ounce semisweet chocolate, chopped
1 1/2C heavy cream
Whipped Cream topping
1C cream
2T granulated sugar
1/4C chopped unsalted roasted peanuts
1. Preheat oven to 180d. Lightly oil a 9-inch deep dish pie plate. In a bowl stir together the crumbs, peanuts and butter until combined. Press this evenly into the bottom and up the sides of the pie plate. Bake the crust for 8-10min, or until set. Cool on a wire rack.
2. In a medium saucepan, stir together the sugar and cornstarch until well combined. Gradually whisk in the milk and egg yolks until smooth. Place over a medium heat and bring to a gentle boil, whisking continuously. Continue to whisk for another minute, or until the mixture is thick. Remove from the heat and whisk in the peanut butter.
3. In a bowl combine 1C of the peanut butter mix with the chopped chocolate and stir until the chocolate is melted. Scape this into the baked pie crust. Cover with plastic wrap, pressing it directly onto the surface and chill for an hour, or until set. Transfer remaining peanut mixture into a medium bowl, cover with plastic wrap and chill for 45min or until cool but not set.
4. Beat the cream until sort peaks form. Gently fold this into the cooled peanut butter mixture. Scape this mixture on to the chocolate filling in the pie. Smooth into an even layer. Chill for an hour, or until set.
5.Beat the cream on a medium setting for 30s. Increase the speed to med-high and add the sugar. Beat until soft peaks. Use a spatula to swirl the cream attractively over the pie. Sprinkle peanuts over the cream. Chill pie before serving.
Eat that pie, and then go and shake your ghetto booty about to work it off so you can have it again tomorrow.
You love me more than before now don't you? Don't have a heartattack please.
x
