Peanut Butter Pie without the texture of a cream pie???

Question

Do you have a recipe or know of a recipe for a chocolate peanut butter pie that does is not "airy" and like a cream pie? I want a pie with more of a dense center, maybe a ganache.

Answer 1

Ganache is easy melted chocolate(8oz) and a little cream(1C). You can tell the consistancy of the pie by the ingredients, this works, even without the meringue:

Chocolate Peanut Butter Pie

Ingredients:
1 9-inch graham cracker pie shell
1 pkg. (3 oz.) vanilla pudding mix
4T. creamy peanut butter
2 egg yolks, well beaten
1/2 C. butter
1 pkg. (6 oz.) chocolate chips
1 t. vanilla

Meringue:
2 egg whites
1/4 t. cream of tartar
4 T. sugar

Directions:
Make vanilla pudding according to the directions on the package for a pie. Use a double boiler. Mix together the peanut butter and egg yolks. Then add to the pudding mix, stirring for 10 minutes keeping the lumps out. Remove from heat. Add the butter and cool. Stir in vanilla. Pour in the pie shell. Sprinkle the chips on pie. Top with meringue. Bake 15-20 minutes at 300°F until golden brown.

Answer 2

A ganache pie sounds dense and gross.

Pastry Cream, 3 lbs, about two pies:

Milk 32 oz
Sugar 7 oz
Salt a pinch
Cornstarch 2.5 oz
Eggs 12 oz
Vanilla extract (if you want) 1 Tbl
Butter 2 oz

Combine 28 oz milk with half of the sugar and bring to boil to dissolve sugar.

Dissolve cornstartch in remaining milk

Combine eggs and sugar w/ vanilla and temper over double boiler to 145f

Add boiled milk to tempered eggs in three stages and finish with the butter.

FOR PEANUT BUTTER CREAM:

Reserve 4 ounces more of your milk (take it from the milk/ sugar mix) forget the butter (2 oz)

Dissolve 3 oz of p-nut butt in reserved milk and stir it in at the end.

This should give you a peanut butter flavor with a nice creamy texture. Not fluffy.

Answer 3

Oh My Yes! Its more of a brownie/peanut butter pie.

Here is the recipe and here are pictures!!

Peanut Butter Chocolate Brownie Crunch Cake


1 recipe Brownies, baked in a half sheet pan. This must be lined with parchment, and kept chilled until assembly

1 cup chopped salted peanuts for garnish




Milk Chocolate Ganache

1 pound milk chocolate, chopped finely
1 1/2 cups cream

1. Scald the cream and pour it over the chocolate. Stir slowly until the mixture is even. Chill the ganache until it is thick and spreadable.






Peanut Butter Crunch

3 oz milk chocolate
1 cup peanut butter
2 tbsp butter
1 1/2 cups rice crispies

1. Melt the milk chocolate, peanut butter, and butter together. Stir in the rice crispies last minute, just before assembling the cake.





Chocolate Glaze

8 oz chocolate, 64 percent
6 oz butter, cut in cubes
1/4 cup water
2 tbsp corn syrup
1/8 teaspoon salt

1. Place all the ingredients in a large stainless steel bowl and place over simmering double boiler. Heat the ingredients without stirring until 80 percent of the chocolate and butter has melted. Remove from heat and stir until all the ingredients have melted and emulsified.

2. Let the glaze cool on the counter, stirring occasionally until it is thick enough to coat the back of a spoon.





Assembeling the cake

Have ready the milk chocolate ganache, the peanut butter crunch, and the cooled brownie layer. You will need a piece of thick sturdy cardboard big enough to build your cake on, or a cutting board.

1.Unmold the brownie from the pan and cut in half vertically, leaving you 2 pieces of equal size, a top and a bottom for your cake. Place one layer of brownie on the cake board, papery side up.

2. Spread the bottom layer of your cake with half the milk chocolate ganache and chill in the refrigerator for 10 minutes.

3. Spread the all the peanut butter crunch on top of the ganache, and chill in the fridge for 10 minutes.

4. Spread the remaining ganache over the peanut butter crunch. Place the top half of your brownie over the ganache, papery side down. Chill the whole cake for half an hour. When the cake is stable, trim the edges evenly to make sharp corners.

5. While the cake is chilling prepare the chocolate glaze.

6. To glaze the cake place it on a wire rack set over a sheet pan. With the bowl of glaze held about 8 inches above the cake, carefully glaze the four corners first, making sure each corner is covered. Pour the rest of the glaze over the center of the cake in a steady stream. Either spread the glaze towards the sides of the cake with a long cake spatula in 2 or 3 quick motions, or tilt the cake to move the glaze over the edges evenly.

7. Transfer the cake to the cake board and press chopped peanuts along the bottom edge of the cake while the glaze is soft. When you are ready to present the cake, transfer it to a flat cake plate.

Answer 4

do you mean like reese's because that's pure peanut putter with icing sugar mixed together (much too rich for a pie filling, although a layer of it on the bottom could be good!) Could be good with a oreo crumb crust.

Whoever said men don't like peanut butter, my dad eats like a 1 kg jar a month! (and he's a rancher who considers beef the only real meat, but still orders seafood linguini every time he eats out!)

Answer 5

OK = advice to women = although you can eat a pound of peanut butter a week, most men can't eat a pound in a year. This, like chocolate, boneless skinless chicken breast, turkey, and pasta without meat sauce containing hamburger, is a woman thing. Men will do without and do not like it. Peanut Butter pie is about a good as gagging on maggots and then you force your man to say yum. Please please eat it yourself as you drink your (women's) diet drinks, and leave us men alone. Please