#Chocolate peanut butter pie how to

I used the ingredient amounts for “deep dish” except I only used 2 bananas and subbed 1 1/4 c. (I knew I could trust Katie’s recipes to be good anyway!) I made this in a 9″ round metal cake pan lined with saran wrap and used larabar as a crust (I don’t like coconut and couldn’t find GF alternative to graham crackers). I typically like to try recipes before debuting them at a party, but just bought ingredients last minute. My son is turning 3 and we’re having a “Peanut Butter Party” for his birthday tomorrow. You could do this in ice cube trays as well (which I like to do with a lot of puddings, dips and smoothies) for small portions.Īnyway, I could hardly stop licking the utensils… Then, since I love cold bite size portions, I used a pb cup mold and added a scant 1/2 t crust in each, pressed to stick it, filled up the cups with pie filling (about 1 t) and froze. I also made your chocolate crust as suggested. Here’s what I did if it will help some others–I can’t really do sugars, even natural, so I cut out 2 bananas (used 1 very ripe med size), added 3oz extra firm silken tofu, stuck with stevia to sweeten (about 20 drops toffee flavor in addition to the powder you call for), added about 1/2 t maple extract to make up for missing flavor (and mine didn’t taste one bit banana-ish, for those readers not wanting banana flavor). I made a couple subs due to my dietary needs and it is still yum. I look forward to receiving each new recipe in my inbox!Īnd I made this pie as soon as I saw the post last night. Happy birthday Katie! Youve given many people (especially me!) the gift of hope, that there are many fab delish options even on a highly restrictive diet. In my family, we have this cake called Maple Chiffon Cake, and pretty much all of my relatives have that cake on their birthdays– uncles, aunts, mom, dad, sister… just not me.Įven as a little kid, I wasn’t interested if it wasn’t chocolate!Īnd I prefer pie to cake, so I’ve had a lot of chocolate pie birthdays. Is there a special dessert that you always eat on your birthday? Just because life exists outside of chocolate doesn’t mean we should pack our bags and move away forever. Technically, chocolate did still make an appearance at the party-in the crust and topping. Really, I didn’t miss the chocolate one bit. However, this no-bake peanut butter pie was so good it forced me to make an exception. It’ll only take one bite to convince you: There is life outside Planet Chocolate.įor my birthday every year, I usually have my favorite: The Ultimate Chocolate Pie I didn’t believe it either, until I tried this rich and creamy no-bake peanut butter pie. I need to tell you something… and it’s pretty shocking. Lastly, if you try out this recipe, be sure to leave a comment/rating on how they turned out.This no-bake peanut butter pie is ultra creamy and completely delicious! This is the perfect way to describe this pie. The name comes from people describing the texture of this pie as french silk. But apparently this pie only came in second place but still became an American staple. Apparently it was created in 1951 by a woman named Betty Cooper during a Pillsbury Bake off competition. I mean its a little confusing, so I had to do a little research. its that simple! Make sure to fold in your whipped cream and not to whisk it in, that way you keep the whipped airy texture. Fold in the whipped cream and that is it. This filling for this peanut butter chocolate silk pie consists of tempered eggs with sugar, vanilla, peanut butter and butter. Use pie weights when baking, so that your crust does not sink while baking.Use a fork to poke holes in the bottom of your crust, so it doesn't puff up.Finish your crust with an egg wash for a golden color.just mix until the dough is combined evenly throughout. The vinegar makes for a more tender crust.Use butter and shortening to get a super flaky pie crust.

#Chocolate peanut butter pie how to

TIPS ON HOW TO MAKE THE PERFECT PIE CRUST So I wanted to start off Spring with one of my favorite pie recipes.and this delicious take on a French Silk Pie is it. So I don't know about you but when I think about Spring I think of warm weather, birds chirping, and a freshly baked pie in the oven. Top it with some whipped cream and chocolate shavings and you have one of the most beautiful pies you will ever see! Chocolate! This peanut butter chocolate silk pie tastes just like a Reses peanut butter cup in pie form! The buttery and flaky crust is filled with a sweet rich and indulgent chocolate and peanut butter mousse filling that is creamy and silky smooth. What can make a peanut butter silk pie even better?.