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Prep Time: 25 Minutes Cook Time: 9 Minutes |
Ready In: 34 Minutes Servings: 4 |
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I pass by the Buttercup Bar and Grill every time I go to visit my Mom and Dad. I've never eaten there, but after watching Debbie Shahvar make this on a local tv station today, I'll be sure to stop by the next time I'm in the area. Meanwhile I'm posting this because I don't want to lose it. Make sure to allow pie to chill for several hours. Ingredients:
1 1/4 cups graham cracker crumbs |
5 tablespoons of melted butter |
3 tablespoons sugar |
1 cup creamy peanut butter |
8 ounces cream cheese, room temperature |
1 cup sugar |
2 teaspoons pure vanilla extract |
1 pinch salt |
1 cup heavy whipping cream |
4 ounces semisweet chocolate |
1/2 cup heavy whipping cream |
2 tablespoons salted peanuts, chopped (reserve 1 teaspoon for plate decoration) |
1 teaspoon salted peanuts, chopped (reserve 1 teaspoon for plate decoration) |
whipped cream |
purchased chocolate sauce, place in a squeeze bottle |
chocolate powder such as ghirardelli chocolate sweet ground chocolate and cocoa |
confectioners sugar |
Directions:
1. Pie Shell: Preheat oven to 350°F
2. Using a fork, stir together the graham cracker crumbs, melted butter and sugar.
3. With the back of a spoon, press the mixture into a 9 pie pan. Bake for about 8-9 minutes. Set aside to cool.
4. Filling: Place peanut butter, cream cheese, sugar, vanilla and a pinch of salt in a large bowl. Using an electric mixer, beat until smooth and creamy, scraping down the sides of the bowl if necessary. Set aside.
5. In a separate chilled bowl, whip heavy cream until almost stiff. Fold a few spoonfuls of whipped cream into peanut butter mixture, then fold in remaining whipped cream, mixing well. Place in the prepared pie shell, making sure to smooth top of pie.
6. Refrigerate for several hours.
7. Chocolate Ganache Topping :.
8. Chop semisweet chocolate into small pieces.
9. Place whipping cream in saucepan and bring to a boil.
10. Remove the saucepan from heat and add chocolate. Set aside for a few minutes. Stir until the chocolate is melted and the mixture is smooth.
11. Let cool a few more minutes before pouring over the cooled prepared pie.
12. Spread chocolate ganache over top of the pie leaving about a 1 inch border of peanut butter filling showing through.
13. Sprinkle ganache with 2 tablespoons of chopped peanuts. Refrigerate overnight.
14. To serve: Decorate the plate with a few swirling lines of chocolate sauce. Top with a slice of pie. Garnish the top of the pie with whipped cream and dust with chocolate powder and confectioners sugar. Sprinkle the plate with the 1 teaspoon of reserved peanuts.
15. Store any remaining pie in the refrigerator.
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