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Monday, November 5, 2012

Peanut Butter Cup Pie

Everyone has those guilty pleasures; that one thing you know you shouldn't eat but when you see it you lose all sense of self-control and dive blindly and dazed into every bite until its gone. For me, its Reese's Peanut Butter Cups. Something about those little cups have me utterly and completely spellbound. Is it that milk chocolatey coating? Is it that lusciously smooth peanut butter inside? Or maybe its the textured ridges of the edges that make for a playful stroke against my tongue? Well, let's just go with all of it. It's perfect in every aspect. Yesterday was a bizzy day. Kelsey is making a documentary for her film class, and has decided to use moi as her muse. We spent the day in the kitchen, whipping up delights from Oreo Bomb Cupcakes, a chocolate bark, a roasted chicken, and this pie. Props to Kelsey for inspiring this pie. She's a big choco-pb fan. Well, on the topic of the film, you'll get to see that eventually. On the topic of this pie, you get to see it now.
Peanut Butter Cup Pie

1 pack of Pepperidge Farm Chocolate Chunk Cookies (all chocolate)
3 tbs melted butter
3 cups heavy cream
2 cups powdered sugar
8 oz. cream cheese, room temperature
1 tsp vanilla
1 cup peanut butter
1 12 oz. bag of semi-sweet chocolate chips, GOOD QUALITY PLEASE

Recipe: Crush the cookies into crumbs. There are chocolate chips in them so those won't crumble but they're good for the texture so don't worry. Once crumbled, mix in the melted butter until well moistened. Pat into a greased pie pan, putting the mixture on the bottom and the sides of the pan. Put in freezer while you prepare the rest of the pie.
Whip 2 cups of the heavy cream until fluffy stiff peaks are formed. Add 1/2 cup of the powdered sugar and whip until combined. Put the whipped cream in a bowl and set aside in the fridge.
In an electric mixer beat the cream cheese until smooth. Add the remaining 1 1/2 cups of powdered sugar and slowly mix until combined. Once combined add the vanilla and peanut butter and beat on high for about 2 minutes. The mixture should be extremely thick. Take 2/3 of the whipped cream you made earlier, and fold it into the peanut butter mixture. Whip it on high for 1 minute, it should still be thick but fluffier and lighter. Pour this mixture into the prepared pie crust. Put into freezer for at least 30 minutes.
After 30 minutes, prepare the ganache. Put the chocolate chips in a heatproof bowl. Heat the remaining 1 cup heavy cream in a skillet on low until almost boiling, but not quite. Pour the hot cream over the chocolate chips and whisk vigorously until shiny, smooth, and totally melted. Pour this over the top of the peanut butter. Freeze for 2 hours, until totally set. Serve with the extra whipped cream.
 my slice, not yo's
 peanut butter cup times ten
 Reese's makeover
 oh HEALLLL yea

PB & Me

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