In the mood for pie, I began looking for a recipe where I could incorporate peanut butter into the recipe. OK, we'll go rich and creamy tonight and I will for sure need a bit of exercise tomorrow :)
Pie Crust Dough:
200 g (7 oz) Peanut Butter
4 Tbsp Butter
2/3 Cup All Purpose Flour
1/4 Cup Brown Sugar
1/2 tsp Baking Powder
Filling:
200 g (7 oz) Milk Chocolate
2 egg Yolks
1 1/2 Cup Heavy Whipping Cream
1 tsp Vanilla Extract or 1/2 Vanilla Bean (scraped out)
2 Tbsp Granulated Sugar
Topping:
3 Tbsp Roasted Unsalted Peanuts
1-1 1/2 Fresh Banana
1 1/2 Cup Heavy Whipping Cream
2 tsp Granulated Sugar
Directions:
1. Turn oven to 350 degrees Fahrenheit.
2. Cut cold butter in small cubes. Mix all pie crust ingredients in a mixer with a paddle just until smooth.
3. Spray a pie pan and with your fingers, work the dough out evenly to cover pan and go up over the edge. Place shell in freezer or refrigerator until dough is cold and stiff.
4. Place the shell on a sheet pan in the hot oven. Bake for 20 minutes, or until shell starts to turn golden in color. Let cool on rack.
5. To make the filling, melt the chocolate over a water bath on low heat. When chocolate is completely melted, take it off the heat and stir in one egg yolk at a time. Add peanut butter and and set a side to cool a bit.
6. Whip heavy whipping cream with sugar and vanilla to a soft peak.
7. While whipping slowly continuously add a little by a little of the chocolate mix into cream until all is incorporated and smooth.
8. Spread the chocolate cream in pie shell.
9. Sprinkle chopped peanuts over and refrigerate for minimum a couple of hour to set.
10. Slice banana. Whip the cream with sugar for topping.
11. Cut pie into 10-12 slices; if you clean off the knife between each cut, the slices will come out more nicely and less messy :) Cut off extensive crust so pie pieces can be lifted out with a spatula.
12. Plate each slice with a few banana slices and a spoon of cream.
13. Enjoy!
