Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

gfron1

ISO Peanut Butter Pie recipe

Recommended Posts

I can't believe a topic doesn't already exist but I sure can't find it if it does. There's a brief mention of PB pies in a topic on PB mousse, but that's not quite the same. I'm recreating my life in New Orleans this week at the cafè to celebrate Mardi Gras, and to go with the gumbo I want to offer PB pie. Right now I have Alton Brown's recipe - he's a pretty safe bet, but does anyone have their favorite?

Share this post


Link to post
Share on other sites

Maida Heatter's Frozen PB Pie, but the filling has whipped cream, milk, confectioner's sugar, cream chz and milk chocolate so you might be thinking it is more like a PB Mousse pie. I don't know AB's recipe to know how it would compare.

Basically you melt the choc, beat the cream chz and PB, add the melted choc then the milk and sugar, then add whipped cream. You pour it into a premade crumb crust (I like a plain chocolate crust with, Maida adds some salted peanuts to the crumbs) It never really freezes too hard to cut so it's good to have around.....

Share this post


Link to post
Share on other sites

I had a look through my baking books and found two, non-frozen peanut butter pies (in Tate's Bake Shop Cookbook and The Buttercup Bake Shop Cookbook). Both of the recipes have an Oreo cookie crumb crust. Is this what you're looking for? Or more of a pie pastry crust? Both of my recipes also have chocolate on top of the pie. If you're still interested, contact me directly and I'll send you the recipes.

Another option is...do you own Dorie Greenspan's latest cookbook? Her recipe for a peanut butter torte is divine.

Share this post


Link to post
Share on other sites

I'm thinking I don't know what I'm looking for. All I know is that when I lived in New Orleans I used to get these amazing PB pies. But that was a long time ago and my memory has faded. I don't remember them being frozen, and I also don't remember the crust being a significant factor. I kind of feel like it was a mousse inside of a graham crust - possibly choco graham.

Share this post


Link to post
Share on other sites

Check this out from Emeril Lagasse

Creamy Peanut Butter Pie

http://www.foodnetwork.com/recipes/emeril-...cipe/index.html

Here's one with a photo that's similar, so you can see if it looks like the one you remember. Unfortunately, it uses whipped topping, which I assume can be subbed with heavy cream, whipped, OR better yet, stick with the Emeril recipe.

http://southernmamas.blogspot.com/2007/09/...butter-pie.html


There's nothing better than a good friend, except a good friend with CHOCOLATE.

Share this post


Link to post
Share on other sites

There's a recipe in the Sweet Serendipity book called Humble Pie that is a peanut butter pie. The ingredients for the filling are cream cheese, peanut butter, sugar, vanilla, heavy cream and chopped peanuts. The crust is graham crackers, butter and peanut butter. It's not frozen, just chilled in the fridge and it is tasty (there are a surprising number of tasty recipes in that book). I can PM or email the recipe if you want to take a look at it and see if it sounds about right. I'd just post it but... you know... then you'd just have to go to the effort of deleting my post after you read it. :raz:


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Share this post


Link to post
Share on other sites
There's a recipe in the Sweet Serendipity book called Humble Pie that is a peanut butter pie. The ingredients for the filling are cream cheese, peanut butter, sugar, vanilla, heavy cream and chopped peanuts. The crust is graham crackers, butter and peanut butter. It's not frozen, just chilled in the fridge and it is tasty (there are a surprising number of tasty recipes in that book).

Sounds the same as the Emeril one I posted above. I'm getting a craving for this pie!


Edited by merstar (log)

There's nothing better than a good friend, except a good friend with CHOCOLATE.

Share this post


Link to post
Share on other sites

I just made the Paula Deen recipe because it was super fast and it satisfied my craving, but it was about 10% as peanutbuttery as I would have liked. I'll start going through some of your suggestions now that king cake season is past me

Share this post


Link to post
Share on other sites
I just made the Paula Deen recipe because it was super fast and it satisfied my craving, but it was about 10% as peanutbuttery as I would have liked.  I'll start going through some of your suggestions now that king cake season is past me

I like the Gale Gand recipe on foodnetwork. It's pretty similar to the Emeril recipe. The chocolate between the pie and the crust is a super-delicious touch. I put some chocolate ganache on top, but the chocolate layer on the bottom is better and has a nice crunch to it that counteracts the creamy pie, but makes it tough to cut.

Peanut Butter Pie

Share this post


Link to post
Share on other sites

Too late for Mardi Gras but here is the recipe I use. Easy, easy.... I have used it for a beginning cooking/baking class I teach.

PEANUT BUTTER CHIFFON PIE

Preheat 350°

CRUST (May use store-purchased 8 inch graham crust.)

1 1/2 to 2 cups graham cracker crumbs

1/2 to 1 stick melted butter

1/4 cup smooth peanut butter

1/4 to 1/2 cup confectioners' sugar

Combine ingredients and press into an 8 inch pie plate.Bake for 5 to 10 minutes. Remove from oven and cool before filling.

FILLING

8 oz cream cheese, room temperature

1 cup confectioners’ sugar

1 cup smooth peanut butter

2 tablespoons milk or heavy cream

1 1/2 cups heavy cream

Beat cream cheese and confectioners' sugar until light. Add peanut butter and 2 tablespoons milk or heavy cream.

Beat heavy cream until stiff and fold in. Spoon into shell and chill at least 1 hour.

TOPPING

1 to 1 1/2 cups semisweet chocolate

1 tablespoon butter or heavy cream

1/2 to 1 cup roasted peanuts, chopped

Melt chocolate over double boiler or in microwave. Add more butter or cream if too thick. Using a fork, pastry bag with small tip or ZipLoc bag with corner snipped, drizzle chocolate over the pie and sprinkle with peanuts. Put back in fridge to set chocolate.

Serves 6 to 8

Amy Eber 2007

Share this post


Link to post
Share on other sites

A quick update. I've made Paula Deens recipe and it was (of course) too much. I did Alton Brown's last night and its not a peanut butter pie - more of a reeses cup. I'm going to start through some of your suggestions now - starting with Amy's

Share this post


Link to post
Share on other sites

To paraphrase in my own words and measures (the book uses volume), the one I mentioned is 6 oz. cream cheese, 22 oz. peanut butter, 12 oz. sugar, 1/2 oz. vanilla, 4 oz. chopped, roasted peanuts, 14 oz. cream, whipped. Cream the first 4, mix in the nuts, fold in the cream. I use superfine sugar because I like the texture better in low-liquid non-cooked things and for some reason I'm thinking I may have adjusted the sugar down a bit. I'm not sure about that though, it's been a while since I made it, so you may want to try it with the full amount first if you decide to do it.


Edited by Tri2Cook (log)

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Share this post


Link to post
Share on other sites

I think I'm ready to take a PB rest before I start up again. I'm still not finding what I want - a strong PB flavor with no cream cheese twang.

Here's what I've done so far. Roasted my own nuts - Check!

gallery_41282_4652_9410.jpg

Made my own peanut butter - Check!

gallery_41282_4652_34628.jpg

Tried Paula Deen's recipe and then Alton Brown's - Check! Check!

gallery_41282_4652_35690.jpg

(Alton's is more like a Reese's Cup)

Then I made Amy's recipe above and tinkered a bit using Herme's shell and lining them with ganache and nuts - Check!

gallery_41282_4652_1192.jpg

gallery_41282_4652_10354.jpg

And then added grapefruit mousse on top of the Amy's filling - Check!

gallery_41282_4652_15650.jpg

And so I'm a bit tired of peanut butter right now.

Share this post


Link to post
Share on other sites

Those look great... feel free to mail one my way if you need some taste-testing assistance!

If you are trying to get rid of the cream cheese twang, why stick with all recipes that have cream cheese in them? Have you tried something more along the lines of a peanut butter custard? Also, I find that adding just a touch of curry powder can make peanut butter taste more... peanut buttery. Could be my imagination, of course. But if you need a trick to amp up the flavor it might be worth investigating non-peanut additives.

  • Like 1

Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites
I stuck with cream cheese out of obligation and the hope that maybe the tang would go away....it didn't

Why the obligation to use cream cheese? Could you use mascarpone instead? I don't find it to be as tangy as cream cheese (but I've never done a side-by-side taste test).

Share this post


Link to post
Share on other sites

oh sorry, I didn't explain. Everyone above had recipes with cream cheese, so I wanted to make sure they knew I valued their input (I'm so thougtful :biggrin: ). When I get recharged for more PB, I'll try mascarapone (since I'm now obligated to try that :raz: )

Share this post


Link to post
Share on other sites
oh sorry, I didn't explain.  Everyone above had recipes with cream cheese, so I wanted to make sure they knew I valued their input (I'm so thougtful  :biggrin: ).  When I get recharged for more PB, I'll try mascarapone (since I'm now obligated to try that  :raz: )

OooooohhhhH!! Well then, I'm going to suggest sending some to me to taste. Now you're obligated to overnight a piece! :biggrin:

And I'm going to suggest making the one abooja linked to, and send me a slice of that, too! (It looks seriously good, but it's more caramelly than peanut buttery, which is OK with me since I like caramel more than peanut butter).

I want peanut butter pie, but I can't eat a whole pie by myself, and I don't think it would go over too well at work. I wonder if I can find some in the Philippines.

Share this post


Link to post
Share on other sites

Are you going to tell us which was the best, so we can try it to?

:wub: please.... ^_^

Edit- Aww, just checked your blog. Well... what about this one:

http://southernfood.about.com/od/creampies/r/bl20127d.htm

It's cooked with meringue (I'm sure you could alter that if you wanted to) and has *NO CREAM CHEESE*

I might try it... I've never had peanut butter pie... and I personally do love meringue.


Edited by ravenshadow13 (log)

Share this post


Link to post
Share on other sites

That's an interesting recipe. I'll leave off the meringue and make it a graham shell (or maybe McVitie's). But as you saw on the blog, they were all good, but none is quite what I remember from my days in NO. I'll suck it up and make another one next week.

Share this post


Link to post
Share on other sites

Rob, I'm wondering if part of the problem is that you're using natural peanut butter? I think many recipes are designed to be used with good ol' Skippy. I think there's a thread on peanut butter cookies somewhere here and I'm quite sure that a PB like Skippy made a better cookie for some reason. Could be the same with the PB Pie.

  • Like 1

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Share this post


Link to post
Share on other sites

huh...now that's a good thought. That won't address the tang, but ravenshadow's recipe may do that. But a cheaper pb may deal with the intensity issue. On another approach, when I made my own pb I used cheapo pb oil. I could use LeBlanc roasted pb oil which is incredibly powerful (it is very good stuff). I'm making this for me and not the cafè so I don't mind spending a bit more.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Nn, M.D.
      I'm very excited to share with you all a recipe that I developed for a double crust apple pie.  I had been inspired a few weeks ago to come up with a series of 3-ingredient recipes that would focus on technique and flavor but still be simple enough for the unseasoned chef.  I decided to make an apple pie as a challenge to myself--never having made one before--and as a way to show those who might find pastry intimidating how easy and adaptable it can be.
       
      Basic Shortcrust Pastry
      Ingredients:
      - 300g flour
      - 227g salted butter, cold
      - 2 lemons, zested with juice reserved
       
      1. Cut butter into small chunks.  Beat butter, zest of the 2 lemons, and flour together with an electric mixer OR combine with pastry blender OR rub together with fingers OR blitz in a food processor until it resembles sand.
      2. Add just enough water to bring the mix together into a dough (about 20g for me).  You'll know your pastry is ready when you can press it together and it stays in one piece.
      3. Divide dough in two and wrap tightly with plastic.  Refrigerate for at least 2 hours, or overnight.
      4. When ready to use, roll out each portion to 13 inches in diameter. (I do this between two sheets of parchment paper.  Don't worry too much if the parchment sticks to the pastry. I periodically placed mine in the freezer to help keep everything cold, and the butter will separate from the parchment when frozen.)
      5. Take 1 portion of rolled dough and place it in a 9-inch tart tin with a removable bottom.  Gently press into the sides to ensure even coverage.  Place in the freezer for 30 minutes.  Freeze the other portion of dough in-between the parchment pieces.
       
      Apple Filling (and Assembly)
      - 1 kg apples (I used about 7 apples for this recipe.)
      - 220g dark brown sugar, divided
      - 1 egg, separated
       
      Making the apple butter: 
      1. Cut and core 500g of your apples, but do not peel.  Add cut apples, juice of the one lemon, about 100g or so of water, and 170g of sugar to a large saucepan.
      2. Bring to a boil over high heat, reduce to a simmer and cover.  Let the apples cook for 20-30 minutes or until tender.
      3. Remove from heat and blend until smooth.
      4. Return puree to saucepan and simmer uncovered over low heat, stirring occasionally, for an hour.  Color should deepen and the mixture should thicken slightly, but do not allow it to scorch.
      5. Remove from heat and refrigerate until cool.
       
      Apple filling:
      1. Peel, quarter, and core the remaining 500g of apples. Slice on a mandolin to about 1/8th inch thickness. Place sliced apples in a large bowl of cold water while slicing remaining apples.
      2. Once apples are sliced, drain water and add the juice from the remaining lemon, as well as the remaining 50g of sugar, over the apples. Stir to coat.
       
         
       
      Assembly:
      1. Remove pie base from the freezer.  Dock with a fork and brush on egg white.  Place back in the freezer and allow to set for for about 5-10 minutes.
      2. Pour the entire recipe of apple butter into the pie base and even out with an offset spatula.
      3. Arrange apple slices over the apple butter.
      4. Remove remaining pie dough from the freezer and cut designs in while still cold. Transfer to the surface of the pie and seal overhanging edges.  Trim excess dough.
      5. Brush top pastry with egg yolk (beaten with any remaining egg white) and bake in a 365˚F oven for 60-70 minutes.  Crust should be shiny and golden brown.
      6. Remove from oven and allow to cool completely before removing from tin.
       
      Some notes:
      The reason for using salted butter is I think the flavor incorporates a little better into the mix than if I were to use unsalted butter and added salt.  That being said, you could do that instead, though your recipe would then have 7 ingredients The addition of apple butter here takes the place of the normal apple pie filling, which is usually thickened with cornstarch and is typically quite sweet.  By using the apple butter, I push the flavor of apple forward beyond what you would find in a typically apple pie.  Also, the apple butter acts as a glue of sorts so that my slices are always clean, so no need to resort to adding thickeners or extra sweeteners. I'm always looking for a way around blind baking, and using an egg white seal has worked out very well for me. The egg white creates a water-tight layer between the crust and the filling, so no matter how wet my filling is, the crust will always bake crispy and won't get soggy for as long as the pie is around. Feel free to change this up as you see fit.  Obviously you can spices to this (I recommend cinnamon, clove, and cardamom) but the beauty of this pie is that it's really not necessary.  Although at first blush it may seem one-noted, the harmony between the flaky, almost savory crust and the bright and refreshing filling is one that doesn't need any help, in my honest opinion.  

       
      So there you have it! My 6-ingredient apple pie, sure to become a go-to for me, and hopefully for you as well!
       
    • By ResearchBunny
      Posted 6 hours ago Dear EGulleters,
      ResearchBunny here. I've just found you today. I've been lolling in bed with a bad cold, lost voice, wads of tissues, pillows, bedding around me. I spent all of yesterday binge-watching Season 2 of Zumbo's Just Desserts on Netflix from beginning to grand finale. I have been a hardcore devotee of Rose Levy Beranbaum since the beginning of my baking passion -- after learning that she wrote her master's thesis comparing the textural differences in cake crumb when using bleached versus unbleached flour. I sit up and pay attention to that level of serious and precision! While Beranbaum did study for a short while at a French pastry school, she hasn't taken on the challenge of writing recipes for entremets style cakes. That is, multi-layer desserts with cake, mousse, gelatin, nougatine or dacquoise layers all embedded in one form embellished with ice cream, granita, chocolate, coulis. After watching hours of the Zumbo contest, I became curious about the experience of designing these cakes. Some of the offered desserts struck me as far too busy, others were delightful combinations. I was surprised that a few contestants were eliminated when their offerings were considered too simple or, too sophisticated. So I'd like to hear from you about your suggestions for learning more about how to make entremets. And also, what you think about the show. And/or Zumbo.
      Many thanks.
      RB
      ps. The show sparked a fantasy entremet for my cold. Consider a fluffy matzo ball exterior, with interior layers of carrot, celery, a chicken mince, and a gelatin of dilled chicken broth at its heart!
    • By TexasMBA02
      After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online.  After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.  Specifically, I want to try more of his recipes.  My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get.  I can't tell if one is just an updated version of the other or a reissue or what the differences really are.  I was hoping somebody had some insight.  I have searched online and haven't seen both books referenced in the same context or contrasted at all.
       
      This one appears to be older.

       
      And this one appears to be the newer of the two.

       
      Any insight would be helpful.
       
      Thanks,
       
    • By pastrygirl
      Anyone have a favorite recipe for chocolate cake using semisweet chocolate?  My usual chocolate cake recipe uses cocoa, but I have some samples of chocolate I want to use up for a workplace party.  Yes, I could make brownies or ganache frosting, or chocolate mousse or chocolate chunk cookies, just feeling like cake this weekend ...
    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...