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gfron1

ISO Peanut Butter Pie recipe

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Ravenshadow's recipe was the trick I needed. That recipe is not exactly what I was going for, but it shifted me into thinking about pudding and pastry cream. I basically made a peanut butter pastry cream, folded in a touch of whipped cream and poppa had his baby! I scarfed two cups of filling and then filled the shells with the rest - it was that good.

gallery_41282_4652_221935.jpg

(just ignore my ugly crust)

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Aww ^_^

It's all I could do to thank you for providing such awesome food for thought on your blog.

One day, one day, I will get up the guts to make one of your celery creations.

I love celery.

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It never stops being fun, having a flavor/texture in your head and then finding a way to make it happen, does it?


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

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Chris- its Pierre Herme's crust from the Choc Desserts book. You can see I wasn't as interested in the crust as the filling, hence the ugliness.

And Ravenshadow -really, it was a great leap that you provided me. I'll probably keep playing but I can die happy with this version.

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Tonight I made this recipe again - cut the powdered sugar in half - and liked it even more. Also, I went with a plain crust instead of chocolate and worked in some biodynamic grape must for a play on PBJ. And again, I squirted about 2 cups of the filling from the bag into my mouth. I really like this recipe...a lot.

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I had the rare opportunity to go out for a meal today and guess what they had as their dessert special!? - Peanut Butter Pie!

I wasn't all that impressed, but it was an interesting variation because it was a baked custard - sort of the texture of a sweet potato or pumpkin pie.

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My confectionery partner, birthday Barbara, has this thing about Peanut Butter Pie. Two years ago I downloaded a bunch of recipes and made her the one with the most peanut butter: from Canadian Living. . My note to myself was that I found the filling 'boring' using plan peanut butter (no salt, no sugar, unspecified natural brand). Apparently everyone else liked it or was being polite.

DH in town this week picked me up one after another SMOOTH peanut natural butters. 3. THEY WERE ALL GRITTY. They will be eaten, but not in this pie.

So...broke down today and bought a jar of Kraft Smooth. Oh, it's smooth alright. I was afraid that it might be overly sweet, but I had no idea that it would taste mostly like a weird Crisco. Can't believe that we EVER ate this stuff.

End of rant. Now on to make the pie.


Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

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Thanks Darienne! I wasn't even hungry and now I'm eating a peanut butter sandwich and wishing Rob still hung out here. :raz::biggrin:

I gave Rob's recipe a try once he got it where he was happy with it. Good stuff. I like it best without chocolate components, just a powerful shot o' peanut butter.


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

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Ditto on missing posts from Rob. Very talented and funny guy.

Glad I could be of service in your afternoon snack search. :smile:


Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

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If you google "Peanut Butter Pie for Mikey" you will get a number of sites with variations made by well known food bloggers that sound pretty good. Might give you a basis for recipe comparison.

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Thanks Heidi.

I did find some pies through that thread but the pie is not for me, but for Barbara and this is how she would want it.

Peanut butter pie does not really interest me at all, but I made Ed and me a small pie-let with the leftovers. Added a tad of Panama Jack to our ganache.


Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

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Good heavens, here I am again, still on the Peanut Butter and Chocolate pie kick.  Am making one for July 4th luncheon guests.

 

I'm still finding every single pie recipe basically boring and now having found Chris Hennes' suggestion about a touch of curry powder, I am thinking about that idea.  And a dash of salt because the peanut butter is natural.

 

The other idea which came to me was to spread on top of the crust a thin layer of a sauce made from seedless raspberry jam, butter and Chambord.  Then the peanut butter filling. And then the chocolate ganache.  I love my raspberry jam sauce...and so do others (never let them know what a cheat it is).  

 

I'd completely forgotten about buying and using the commercial stuff...although Ed did remind me this morning that it had happened...and here it is in black and white, so to speak.  But I never recorded what I thought about it.  O.o


Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

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18 hours ago, Darienne said:

I'm still finding every single pie recipe basically boring


If that includes Rob's (gfron1) peanut butter pie, I don't know what to suggest. That's peanut butter pie perfection as far as I'm concerned. Maybe toss a little ginger and hot pepper in and do a sweet play on the African soup? 


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.

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1 hour ago, Darienne said:

The other idea which came to me was to spread on top of the crust a thin layer of a sauce made from seedless raspberry jam, butter and Chambord.  Then the peanut butter filling. And then the chocolate ganache.


That sounds pretty tasty to me.


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

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56 minutes ago, Tri2Cook said:


If that includes Rob's peanut butter pie, I don't know what to suggest. That's peanut butter pie perfection as far as I'm concerned. Maybe toss a little ginger and hot pepper in and do a sweet play on the African soup? 

I haven't tried Rob's pie.  Perhaps I'll do that next.  Each August, I give my former confectionery partner a peanut butter and chocolate pie.  It's been over ten years now I think.  And each time it's been a different recipe. 

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Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

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The peanut butter pie I grew up with in North Georgia was a little different, but it’s still my favorite. There’s a restaurant in Chatsworth GA called Edna’s where it’s very popular.

its just a baked pie crust, spread peanut butter on the crust, then filled with vanilla custard. They top it with meringue (I don’t like meringue, so I scrape it off) and sprinkle it with a mixture of peanut butter mixed with powdered sugar until it is crumbly. Then torch the meringue. 

I made it years ago, and subbed whipped cream for meringue. 

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Thanks @Tri2Cook and after all these years I've tried many others and still think mine is flavor and texture perfection. I wish people were more willing to buy them but I think unless you're from the south of the US its a hard sell.

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4 minutes ago, gfron1 said:

Thanks @Tri2Cook and after all these years I've tried many others and still think mine is flavor and texture perfection. I wish people were more willing to buy them but I think unless you're from the south of the US its a hard sell.


Their loss... I'm way up here in Santa's South 40 and I'd buy them way more often than I should.

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

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On 7/4/2018 at 10:15 AM, heidih said:

@Darienne  brosing through Melissa Clark's "In the Kitchen with a Good Appetite" her pesnutbutter chocolate pie popped up. It is a chocolate crust with a cream cheese and whipped cram based filling - not frozen. You can find the recipe here https://abcnews.go.com/GMA/recipe/karens-peanut-butter-pie-11766797

Thanks Heidi.

 

Yesterday I made the Epicurious peanut butter pie again and put a raspberry spread under the filling and a dark chocolate ganache over the top.  The visitors come in a couple of hours and there's no point in asking for an honest response...I won't get one. 

 

I tasted the filling yesterday...and I just don't love it.  I like it alright I guess...but it's just not for me.  Ed liked it.  He really liked it.  So I think the answer lies in that response.  It's just one of those things I don't like...although I really like peanut butter.  Go figure.  Lime cream cheese with a chocolate ganache is more my style.

 

But thanks for trying.  :wub:


Edited by Darienne (log)

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

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It's almost August and I need to make Barbara her peanut butter/chocolate pie.  I looked back at HeidiH's suggestion and I think I'll go with this one.  Thanks HeidiH.  I'll report back on its reception...although Barbara is not the type to tell the truth if she doesn't like something which is a gift.  Who amongst us is?  And still has friends?

 

ps. Should add I'll skip the topping as posted and add a dark chocolate ganache over top. 


Edited by Darienne (log)

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

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If I can return to heidih's post of July 4th with its suggestion of Karen's Peanut Butter Pie https://abcnews.go.com/GMA/recipe/karens-peanut-butter-pie-11766797 .  I just realized that this pie calls for only 1/3 cup of sugar.

 

On the other hand, my Epicurious Recipe , https://www.epicurious.com/recipes/food/views/peanut-butter-pie-51192420, which has almost the identical list of ingredients and amounts, calls for 3/4 packed brown sugar. 

 

I don't have enough experience to be able to figure out why this great discrepancy in the amount of sugar called for.  I've made the Epicurious recipe and intended to make Karen's pie until I noticed the strange sugar difference.  Has anyone made Karen's pie?  Was it satisfactory?

 

Thanks. 

 

 


Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

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35 minutes ago, Darienne said:

If I can return to heidih's post of July 4th with its suggestion of Karen's Peanut Butter Pie https://abcnews.go.com/GMA/recipe/karens-peanut-butter-pie-11766797 .  I just realized that this pie calls for only 1/3 cup of sugar.

 

On the other hand, my Epicurious Recipe , https://www.epicurious.com/recipes/food/views/peanut-butter-pie-51192420, which has almost the identical list of ingredients and amounts, calls for 3/4 packed brown sugar. 

 

I don't have enough experience to be able to figure out why this great discrepancy in the amount of sugar called for.  I've made the Epicurious recipe and intended to make Karen's pie until I noticed the strange sugar difference.  Has anyone made Karen's pie?  Was it satisfactory?

 

Thanks. 

 

 

 

I have nt made it but I trust Melissa Clark. She has written, co-written and tested for zillions of cookbooks with well respected folks. Also thinkin chocolate cookie wafers tend to be sweet. I just double checked in her book and it is 1/3c. 

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The Peanut Butter mousse from the following video would likely make a great filling


Peanut Butter Icebox Cake

Higher on the sugar content,

1 C of brown sugar

2C whole milk. 

1/4 C cornstarch,

4 egg yolks, 

1.5 C peanut butter, 

4T butter, 

1tsp vanilla,

pinch of salt

2/3 C heavy cream whipped to medium peaks 


Edited by hongda (log)
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      I placed the arms and formed the hands. I stuck my umbrella stem through the arm and down into the cake so there would be adequate support......but darn, I wasn't watching carefully, and the skewer came out of the side of the pot because my angle was a bit off. Oh well, I'll cover that up with a leaf. At least you can see where the umbrella stem is on the skewer. On top of the umbrella stem is a little half dome of modeling chocolate, to support the gumpaste umbrella. I dab a bit of melted white chocolate on that, and stick the umbrella on top. Now all I have to do is place my flowers, mount the banner, and put his little bonnet on.

      And here we have the finished product. It's sort of hard to read the banner....it says, "May Showers Bring Adorable Flowers". One thing I always seem to to do.....I'll shoot the picture of my finished cake and I'm always tired.....so I'm too lazy to find a good backdrop. Then I curse myself later when there's that yukky kitcheny background. God, in one picture I took, my cake had a dirty mop bucket behind it! All I can say is, thank god for Photoshop......I can always "fix" it later.
      It took me 8 hours to put this together and that's not counting all the prep I did the whole week prior. I don't think a whole lot of people realize the time that goes into this stuff.....and it's also why you don't see it very often.
      Anyway, the girl that's getting the baby shower has NO IDEA this is coming. Surprising her is going to be the best part!
      Fast forward to the next day. My boss's wife and I are bringing the box inside the house, then removing the cake from the box. Kids are dancing around us....."is that a CAKE? Is that a CAKE?" People gather round, and the girl who's getting the shower sees it and starts crying. She gives me a big hug and says "I don't know how to thank you!" I told her she just did.
      The shower went on, presents were opened, food was eaten, champagne was sipped.......and then.....it was time......the part that the kids almost couldn't wait for.....time to eat cake! Which of course, means, time to cut cake. And guess who gets to do it. Yep. Me. I don't have to cut my own cakes very often, and that's a good thing. Usually I'm nowhere in the vicinity when my cakes are cut and consumed.....I have only the memory of a photograph and my labor. This time I also do the deconstructing.....and I gotta say it was bittersweet. Especially since knowing it took me 8 hours to build it and only 15 minutes to take it apart. May I say.......wah? Yes. Wah. Luckily I'd had a couple glasses of Mumm's so my "pain" was numbed a bit.......
      Hope you all have enjoyed this bit of cake sculpting. Now back to our regular programming.......
    • 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 ...
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