Peanut Butter Pie with Genache

2
keya sommerville

By
@imthekey1965

Ok folks...after reading a billion peanut butter pie recipes-I was so confused ( Cream cheeese/no cream cheese ?)...that I decided to combine (STEAL) many different versions of many people's peanut butter pie recipes and Viola...what a masterpiece!
I HOPE YOU ENJOY IT -AND MY APOLOGIES FOR MY CRIME... : )

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
20 Min
Method:
Bake

Ingredients

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  • 1
    9" graham cracker crust
  • 12 oz
    semi sweet chocolate chips
  • 2 oz
    bittersweet chocolate bar or chips
  • 1 c
    heavy cream
  • 1 tsp
    instant coffee grounds
  • 1 1/2 c
    milk
  • 1/2 c
    half & half
  • 3/4-1 c
    sugar
  • 1/4 c
    butter =1/2 stick
  • 1/2 tsp
    salt
  • 1/2 c
    water
  • 4 Tbsp
    cornstarch
  • 4
    egg yolks
  • 3/4 c
    peanut butter "creamy"
  • 2 oz
    tub whipped topping "whip cream"
  • 1/2 can(s)
    crushed peanuts "optional"
  • 4 oz
    cream cheese

How to Make Peanut Butter Pie with Genache

Step-by-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.
  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
  3. IN ANOTHER SAUCEPAN, COMBINE MILK AND HALF & HALF, SUGAR, CREAM CHEESE, BUTTER, VANILLA AND SALT....BRING TO A BOIL. STIR OCCASSIONALLY.
  4. IN ANOTHER MEDIUM SIZE BOWL, WHISK CORNSTARCH AND WATER TOGETHER -UNTIL SMOOTH THEN WHISK IN THE 4 EGG YOLKS.
  5. Whisk egg/water mixture into boiling milk mixture and stir continuously until thickened......Remove from the heat and STIR in the peanut butter.
  6. Allow the filling to rest until cooled. About 15 minutes
  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.
  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)
  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.

Printable Recipe Card

About Peanut Butter Pie with Genache

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American




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