![]() ![]() Adding the whipped cream in small increments like this, and folding in between each addition, will keep the volume of your filling light and fluffy.įilling the Pie + Adding The Chocolate Ganache.To make sure you don't take more than you need, simply add 1 ½ cups of the whipped cream to the peanut butter filling, ½ cup at a time.You'll only need half of the whipped cream for the filling, the other half will be used to create the dollops of whipped cream around the perimeter.The filling is then lightened by folding in the homemade whipped cream.After mixing up the peanut butter filling, you'll notice it will be dense.The no-bake filling is what makes this pie recipe so easy!.Then bake at 350F for 10 minutes.Ĭreating the No-Bake Peanut Butter Filling Then tamp down the center of the crust with a measuring cup to flatten it out.Push the crumbs up the sides of the pie tin first to create a crust, using the back of your hand in a fist-bumping motion (see video for visual demo).This is the same crust recipe I use for my Decadent Chocolate Cream Pie, another great pie recipe to try! I find they are also easier to slice into as well.I think the metal tins work best for pies with cookie crusts since they keep the bottoms nice and toasty.After pulsing the wafers and melted butter in the food processor, you'll transfer the crumbs to a metal pie tin.Step#1: Making the Chocolate Cookie Crust Buttered Toffee Peanuts These peanuts are the star of the show! I use the Buttered Toffee Peanuts on top of the pie, sprinkled across on the ganache, not only do they look pretty but the additional flavor and crunch they add to this pie is fantastic!.I think they have the best chocolate flavor! And you can also use them for my Ultimate Oatmeal Chocolate Chip Cookies. If using dark chocolate seek out the Nestle Dark Chocolate Morsels. ![]() You can use semi-sweet or dark chocolate chips are great too.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |