peanut butter pie with genache

How To Make peanut butter pie with genache

• Step 1
  Use a 9" GRAHAM CRACKER CRUST. ...TO MAKE THE GENACHE..... YOU NEED TO COMBINE THE SEMI SWEET AND BITTERSWEET CHOCOLATES TOGETHER IN A BOWL AND MICROWAVE FOR 50 SECONDS AT A TIME -STIRRING IT-PERIODICALLY... UNTIL CHOCOLATE IS MELTED THOROUGHLY.
• Step 2
  IN A SAUCEPAN, HEAT THE HEAVY CREAM, AND COFEE GROUNDS UNITL BOILING ...REMOVE IT FROM THE HEAT...GRADUALLY STIR IT INTO MELTED CHOCOLATE MIXTURE UNTL THROUGHLY COMBINED AND IT LOOKS LIKE A CHOCOLATE SYRUP. ..POUR IT INTO THE PIE CRUST AND SET ASIDE... ALLOWING IT TO COOL FOR ATLEAST 1/2 HOUR... (YOU CAN REFRIGERATE IT IF YOU'D LIKE) ...MEANWHILE
• Step 3
  IN ANOTHER SAUCEPAN, COMBINE MILK AND HALF & HALF, SUGAR, CREAM CHEESE, BUTTER, VANILLA AND SALT....BRING TO A BOIL. STIR OCCASSIONALLY.
• Step 4
  IN ANOTHER MEDIUM SIZE BOWL, WHISK CORNSTARCH AND WATER TOGETHER -UNTIL SMOOTH THEN WHISK IN THE 4 EGG YOLKS.
• Step 5
  Whisk egg/water mixture into boiling milk mixture and stir continuously until thickened......Remove from the heat and STIR in the peanut butter.
• Step 6
  Allow the filling to rest until cooled. About 15 minutes
• Step 7
  Once the filling is cooled...fold in the 2 oz. of the whipped topping ..atleast until the white of the topping is not apparent.
• Step 8
  Pour into the pie pan and drip the left over tablespoons of genache on top of the pie and run a butter knife slightly thru the top to make a swirl like design....sprinkle with a few roasted peanuts atop (optional)
• Step 9
  Refrigerate for at least 4 hours. PLEASE NOTE: YOU WLL HAVE A LITTLE EXTRA GENACHE AND PIE FILLING-JUST FREEZE FOR SMALLER PIE OR TO FILL CUPCAKE TIN.
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