'Falling in love' cream pie (Chocolate peanut butter silk pie)
MAKES 8 SERVINGS
CRUST
1½ cups finely ground chocolate
graham cracker crumbs
1/3 cup sugar
6 tablespoons unsalted butter, melted
GANACHE
½ cup semi-sweet chocolate, chopped
½ cup heavy cream
PEANUT BUTTER SILK FILLING
1 cup heavy whipping cream
1½ cups cream cheese, slightly softened
3/4 cup sugar
1½ teaspoons vanilla extract
1 cup peanut butter
GARNISH
2 Reese's Peanut Butter Cups
For crust: Combine graham cracker crumbs and sugar. Add melted butter; mix to combine. Press evenly into 9-inch pie tin. Bake at 350 degrees for 6 minutes; allow to cool.
For ganache: Place chocolate in bowl and set aside. Warm cream to just below a boil and pour over chopped chocolate. Whisk to combine and melt chocolate until mixture is smooth.
Pour approximately 2/3 of ganache on bottom of cooled pie crust; chill until ready to fill.
For peanut butter silk filling: Whip heavy cream to medium-firm; set aside. In mixer with the paddle attachment, cream the cream cheese and sugar, scraping down the bowl and paddle as necessary.
When mixture is smooth, add vanilla extract and mix to combine. Add peanut butter; paddle until incorporated and fluffy, again scraping down the bowl and paddle as necessary. Remove from mixer and fold in whipped cream by hand with a spatula.
To garnish, spread into chilled pie shell; smooth the top. Drizzle remaining ganache on top of pie.
Cut peanut butter cups into triangles. Arrange on top.
Chill pie until set.
Marjorie Hyland, The Ritz-Carlton Chicago
Nutrition facts per serving: 685 calories, 52 g fat, 25g saturated fat, 102 mg cholesterol, 43 g carbohydrates, 14 g protein, 433 mg sodium, 2 g fiber
Comments