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发布于:2020-9-19 05:53:37  访问:31 次 回复:0 篇
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Dark Chocolate Peanut Butter Pie With Biscoff Cookie Crust1
I`m leaving on the jet airplane…
Eeek… I acquired a new job! I`ll be shifting towards the Washington DC region.
Anyone from DC who all reads this? Give me everything. Where to go, how to proceed, good restaurants - everything!
A celebration is in order.
Wish to ditch calorie counting and giggle over the Kim Kardashian and Kris Humphries scandle together with your besties?
It`s time to use the pie skillet. You understand it`s the best.
Biscoff cookies. Yes, they are ones you take in on airplanes. So wonderful. Such as a sweeter, crunchier graham cracker.
Obviously meant to converted to a beautiful crust.
Dark Chocolate at the top helps it be heavenly.
Pure peanut butter cream love for the filling up.
Special raspberry jam swirled on top.
Okay seriously wipe your drool.
I shouldn`t have even to convince you to create this pie. It`s satisfying and easy to make.
Simply pull out of fridge and bite into peanut buttery goodness.
Pie is actually a gluten free cheesecake slice of heaven. Pure joy on my dish.
What could be better?
By Monique of Ambitious Kitchen
For Biscoff crust:
1/3 cup of melted butter
1/4 cup of granulated sugar
For peanut butter pie filling up:
1 cup creamy peanut butter
2 cups heavy whipping cream
1/4 cup granulated sugar
3/4 cup powdered sugar
1 tablespoon of milk
For dark chocolate bottom:
For raspberry swirl:
To help make the crust:
1. Preheat range to 350 levels F.
2. Place Biscoff cookies in food processor chip and pulse until they become fine crumbs.
aside 2 tablespoons of crumbs for topping the pie later.
4. Add melted butter and sugars in food processor chip with crumbs. Pulse once again before cookie crumbs resemble moist sand.
5. Scrape into 9 inches pie pan and work with a spoon to press into the side from the pan. Make sure it is actually, then bake in range for ten minutes. Take out of range and place and cable rack to cool.
For chocolates layer: Put dark chocolate chips and large cream into microwavable dish and microwave for 30 seconds. Remove of microwave and stir until most of delicious chocolate chips are melted and it resembles chocolate sauce. Pour on top of Biscoff crust, and properly spread a thin layer evenly over the bottom. Set aside.
To make the peanut butter filling up:
Place large whipping cream and granulated glucose in large bowl. Using a power mixer, beat until heavy and thick. Arranged separate large dish, combine the peanut butter, whipped cream mozzarella cheese, and powdered sugar until creamy. Add in milk and mix again.. Slowly fold in whipped cream until well mixed. Pour in pie skillet together with the dark chocolate layer spreading consistently.
For raspberry swirl: Microwave raspberry jam for 30 seconds in microwavable dish. Stir when carried out and drizzled together with peanut butter filling. Take a butter knife and swirl around 10-20 situations. Sprinkle 2 tablespoons of leftover Biscoff cookie crumbs on top.
Place pie in refrigerator for 4 hours. You can also freeze for 4 hours if you desire iced peanut butter pie.
May also be served immediately but will not be while delicious. Garish with extra chocolates if desired.
Serves 9
Congrats on the new job, hope you get settled in DC quickly!
This dessert does appear to be a fabulous way to celebrate. You truly can`t go wrong with melding these great flavors. Would like to try that pie-simply delicious!
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