peanut butter pie
 |
peanut butter pie |
Discover this delicious recipe of peanut butter pie Crisp and mellow it's simply a gourmet bomb to
enjoy with friends or family.
- 75 g melted butter
- 175 g of speculoos ( biscuits)
- 50 g of blond vergeoise
- 3 egg yolks
- 115 g of sugar
- 50 g of blond vergeoise
- 25 g of maizena ( starch )
- 600 g unsweetened condensed milk
- 25 g butter cut into cubes
- 1.5 teaspoons of vanilla extract
- 115 g peanut butter with chunks
- 75 g icing sugar
Preheat the oven to 356 ° F . Butter a pie pan with a bottom of 23 cm in diameter if it is not a non-stick coating.
Mix the powdered biscuits, melted butter, and sugar. Spread the mixture on the bottom and edges of the pie pan. Put the mold in the freezer time to prepare the cream.
Blanch the egg yolks and sugars. Incorporate maizena. Add the condensed milk and cook on low heat for 8 to 10 min until the mixture thickens, stirring constantly.
In a small bowl, mix with the fingertips the peanut butter and the icing sugar until the mixture becomes sanded.
Regularly sprinkle the pre-cooked pie shell with 3 tablespoons of the peanut butter mixture.
Pour the cream on top, leveling the surface. Sprinkle with the remaining peanut butter mixture.
Bake 15 min. Let the pie cool completely before unmolding. Serve with whipped cream or vanilla ice cream.
For the pie bottom:
- 175 g of speculoos ( biscuits)
- 50 g of blond vergeoise
For garnish :
- 115 g of sugar
- 50 g of blond vergeoise
- 25 g of maizena ( starch )
- 600 g unsweetened condensed milk
- 25 g butter cut into cubes
- 1.5 teaspoons of vanilla extract
- 115 g peanut butter with chunks
- 75 g icing sugar
Preheat the oven to 356 ° F . Butter a pie pan with a bottom of 23 cm in diameter if it is not a non-stick coating.
Mix the powdered biscuits, melted butter, and sugar. Spread the mixture on the bottom and edges of the pie pan. Put the mold in the freezer time to prepare the cream.
Preparation of the filling:
Blanch the egg yolks and sugars. Incorporate maizena. Add the condensed milk and cook on low heat for 8 to 10 min until the mixture thickens, stirring constantly.
Continue stirring for another 3 to 4 minutes while lowering the heat. Then add the butter and vanilla extract. Remove the cream from the heat and allow it to cool.
Pre-cook the dough stock for 10 minutes at 356 ° F.
Pre-cook the dough stock for 10 minutes at 356 ° F.
In a small bowl, mix with the fingertips the peanut butter and the icing sugar until the mixture becomes sanded.
Regularly sprinkle the pre-cooked pie shell with 3 tablespoons of the peanut butter mixture.
Pour the cream on top, leveling the surface. Sprinkle with the remaining peanut butter mixture.
Bake 15 min. Let the pie cool completely before unmolding. Serve with whipped cream or vanilla ice cream.
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