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Peanut Chocolate Pie
It's like a peanut butter cup, but in pie form.
7 ounces corn flour biscuits
3 1/2 ounces unsalted butter
7 ounces skinless roasted peanuts
1 egg white
1.1 pound peanut butter
1 1/3 cups cream (25 percent fat content)
14 tablespoons cream (25 percent fat content)
3 sheets of gelatin
2 tablespoons whole milk
7 ounces dark chocolate
Let's get Cooking...
In a food processor, grind the biscuits and 3 1/2 ounces of peanuts. Add the melted unsalted butter and the egg white and beat again.
Preheat the oven to 536° degrees. Cover the bottom of a baking dish with 8.7 inches in diameter with the mixture and place it in the oven. Bake for 10 minutes. Allow it to cool.
In the processor, beat the peanut butter and 1 1/3 cups cream with the gelatin dissolved in water (according to package instructions)
Add the toasted peanuts and mix gently.
Layer it over the baking dish and store in the refrigerator for 3 hours.
Place the 14 tablespoons cream and chopped chocolate in a saucepan and cook until melted.
Pour the syrup over the cake and serve.
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