Eeek… I acquired a new job! I’ll be moving towards the Washington DC region.
Anyone from DC who reads this? Give me everything. Where to proceed, how to proceed, good restaurants – everything!
A celebration is in order.
Want to ditch calorie counting and giggle over the Kim Kardashian and Kris Humphries scandle cooking with pigs feet your besties?
It’s time to use the pie pan. You understand it’s the best.
Biscoff cookies. Yes, they are ones you eat on airplanes. So lovely. Just like a sweeter, crunchier graham cracker.
Obviously meant to converted to a lovely crust.
Dark Chocolate on top helps it be heavenly.
Pure peanut butter cream like for the filling up.
Nice raspberry jam swirled on top.
Okay seriously wipe your drool.
I shouldn’t have even to convince you to make this pie. It’s pleasing and easy to make.
Simply pull out of fridge and bite into peanut buttery goodness.
Pie could be a cut of heaven. Pure joy on my dish.
What could possibly be better?
By Monique of Ambitious Kitchen
For Biscoff crust:
1/3 cup of melted butter
1/4 cup of granulated sugar
For peanut butter pie filling:
1 cup creamy peanut butter
2 cups heavy whipping cream
1/4 cup granulated sugar
3/4 cup powdered sugar
1 tablespoon of milk
For chocolates bottom:
For raspberry swirl:
To make the crust:
1. Preheat range to 350 degrees F.
2. Place Biscoff cookies in food processor chip and pulse until they become great crumbs.
aside 2 tablespoons of crumbs for topping the pie later on.
4. Add melted butter and glucose in food processor with crumbs. Pulse once again until the cookie crumbs resemble wet sand.
5. Scrape into 9 inch pie skillet and work with a spoon to press in to the side of the pan. Make certain it is even, then bake in oven for ten minutes. Take out of oven and place and cable rack to great.
For chocolates layer: Put chocolates chips and large cream into microwavable dish and microwave for 30 mere seconds. Take out of microwave and stir until most of delicious chocolate potato chips are melted and it resembles chocolates sauce. Pour together with Biscoff crust, and properly spread a slim layer evenly on the bottom. Set aside.
To make the peanut butter filling:
Place weighty whipping cream and granulated sugar in large dish. Using a power mixer, defeat until weighty and thick. Established separate large dish, combine the peanut butter, whipped cream mozzarella cheese, and powdered sugars until creamy. Add milk and stir again.. Slowly collapse in whipped cream until well combined. Pour in pie pan together with the chocolates layer spreading equally.
For raspberry swirl: Microwave raspberry jam for 30 secs in microwavable dish. Stir when done and drizzled on top of peanut butter filling up. Take a butter blade and swirl around 10-20 instances. Sprinkle 2 tablespoons of leftover Biscoff cookie crumbs on top.
Place pie in refrigerator for 4 hours. You can even freeze for 4 hours if you desire freezing peanut butter pie.
Can also be served immediately but won’t be seeing that mouth watering. Garish with extra chocolates if desired.
Congrats on the new job, hope you get settled in DC quickly!
This dessert does look like a fabulous method to celebrate. You truly can’t go wrong with melding these fantastic flavors. Would like to try that pie-simply delicious!