Receta Peanut Butter Perfect Pie...
For the seven years I've had this pie recipe in my "too good to share" stack. I have served it many times, to rave reviews, and I have given out the recipe - but only to close friends with discriminating tastes...only to great cooks/bakers who would apprecite the subtle nuances of this dessert. It's a keeper...plain and simple...but that's the only thing that's plain and simple about this pie. Oh, and it's fun...yes, a fun pie...fun because it has a Rice Krispie crust - now tell me that's not fun?!?
This pie has everything the kid in you will love...Rice Krispies, peanut butter, chocolate and a marshmallowy-meringue topping with peanuts...it's a veritable circus of fun and flavor in your mouth!
As you may remember, the mister is a dessert racist, and prefers to only eat white desserts, i.e. banana cream pie, vanilla pudding, white cake, etc., so I didn't offer him a slice of Heaven, why waste it on him? But he saw me eating it...saw my eyes rolling back into my head...heard my moans and noticed I was licking my lips...and basically he said, "I'll have what she's having." After a few bites, I could swear I saw his one good eye roll back into his head - and it's yet to return! THAT'S how good/great/outrageously decadent this pie is...it'll make your eyes roll right outta your head!
As always, don't take my word for it - make this delicious, three-layer pie for yourself...and I do mean for yourself...when I say it's too good to share, I mean it! 5 glorious dangs on the Dang Meter, my friends, I'm telling you straight...this one is dang, dang, dang, dang, dang good!!
Peanut Butter Perfect Pie - From Chef Andrew Shotts of Garrison Confections via the Chocolate Bar Cookbook by Matt Lewis and Alison Nelson
Crust:
- 1/4 cup light corn syrup
- 1/3 cup sugar
- 1/4 cup plus 2 teaspoon water
- 1/4 cup plus 2 tablespoons unsalted butter, at room temperature
- 2 cups plus 3 tablespoons Rice Krispies
- Filling:
- 3/4 cup peanut butter (I used creamy but you could use chunky)
- 2/3 cup milk chocolate (38% cacao), chopped
- Ganache:
- 1/2 cup heavy cream
- 4 teaspoons light corn syrup
- 1/3 cup dark chocolate (61% cacao), chopped
- 1/4 cup dark chocolate (72% cacao), chopped
- 1/4 cup unsalted butter
- 1/2 cup salted peanuts
- Meringue:
- 1/2 cup plus 10 tablespoons sugar
- 10 teaspoons water
- 1/4 cup egg whites
- 1/4 cup salted peanuts
Make the crust: Combine the corn syrup, sugar and water in a saucepan and cook over medium heat to a light-colored caramel, about 5 minutes. (Be careful not to cook longer or you'll end up with something that is too hard to spread.) Pour the melted butter into the saucepan and add the Rice Krispies. Press into a 9-inch pie pan.
Make the filling: Melt the chocolate and allow to cool to body temperature (98.6 degrees). Add the milk chocolate to the peanut butter and spread onto the pie crust.
Make the ganache: Combine the heavy cream and the corn syrup in a saucepan and bring to a boil. Place all of the chocolate in a medium bowl and pour the cream mixture over it. Stir until combined. When it has reached body temperature (98.6 degrees), add the butter. Spread on top of the peanut butter layer. Place salted peanuts on top of the ganache.
Make the meringue: Combine the sugar and water in a saucepan and cook to 234 degrees. In a standing mixer, whip the whites to a soft peak and pour the sugar mixture slowly into the whites while it is still whipping. Spread the meringue onto the ganache and garnish with the salted peanuts. For a more dramatic effect, brown the top with a propane torch before adding the peanuts or put under the broiler, but watch carefully so it doesn't burn.
Makes one 9-inch pie. Serves 1. Kidding...serves 2. Okay, seriously, serves 1...oh alright...serves 8 but only if you're CRAZY and you SHARE!