Thursday’s Winner: Travis Johnson of That Means We Get Pie
Travis turned everyone’s favorite treat into a pie!
Find out how to make Peanut Butter Cup Pie now!
The Recipe: Peanut Butter Cup Pie (Serves 8)
The Crust:
1 package regular Oreos
1 stick of butter
Scrape the filling off the Oreos and place them in a large Ziploc bag. Eat discarded filling. Crush the cookies in the bag to your desired consistency, somewhere between very small chunks to almost powdered.
Melt the butter in a saucepan over medium heat. Once butter is melted, add the cookies and stir until the cookies soak up the butter. Scoop the mixture into a pie plate and press the mixture flat until the entire plate is covered. Bake the crust in a 350 degree oven for 8 minutes. Set aside to cool.
The Ganache:
1 1/2 Tbsp unsalted butter
8 ounces dark, semi-sweet or milk chocolate (according to your taste), chopped fine
3/8 cup heavy cream
1 1/2 Tbsp light corn syrup
Slowly melt the butter in a small saucepan over medium-low heat. Dump 6 ounces of the chocolate into the saucepan and stir until all the chocolate and butter is melted.
Next, slowly pour in some of the cream and mix until it’s incorporated. Keep repeating until all of the cream is included.
Finally, add the corn syrup. Once it’s all thoroughly combined, remove from the heat. Pour enough of the chocolate into the pie crust to cover the bottom, then place the crust in the fridge to chill.
Place the rest of the ganache and the leftover 2 ounces of chocolate aside to use later. (Place this in the fridge, if you plan on taking longer than 30 minutes to complete the pie).
Peanut Butter Filling:
3/4 cup sugar
4 Tbsp cornstarch
1 tsp salt
3/4 cup whipping cream
2 1/2 cups whole milk
4 egg yolks
2 Tbsp butter
1 1/2 tsp vanilla
1 cup peanut butter
Combine the sugar and the cornstarch in a medium saucepan and stir thoroughly, which will prevent lumps. Add the salt, whipping cream and milk and whisk to combine.
Separate your egg yolks at this time. Place them in a small bowl, beat them together and set aside for later.
Turn the heat up on the saucepan to medium and begin to cook. Stir the mixture continually to prevent any scalding or scorching. After 7-10 minutes, the consistency of the mixture will change from milky to half-way set pudding.
While still stirring the main mixture, spoon a small amount out of the saucepan and into the egg yolk bowl and immediately start stirring that as well. Repeat this two more times. This will warm up the egg yolks so they won’t curdle when introduced into the saucepan. After the third time, pour the egg yolks into the main saucepan and continue to stir for another 3 minutes. It will thicken up even more.
Add the butter and vanilla and stir until the butter melts into the mixture. Remove from heat, add the peanut butter and mix until it melts in.
Remove the pie crust from the fridge and add the peanut butter cream, leaving about a quarter inch at the top for the final step. Set the excess filling aside to snack on later.
Now, put that small saucepan with the ganache in it back on low heat. Add the remaining chocolate and stir until it melts into the ganache and it smooths out.
Remove from the heat and pour over the top of the pie. Use a spatula to smooth it evenly over the top all the way to the edge. Let it sit on the counter for 15 so the chocolate sets, then cover in plastic and refrigerate for at least 2 hours.
Serve with whipped cream and any other garnish you’d like!
Enjoy!
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Along with cooking, Travis runs his blog That Means We Get Pie. If you wander on over there, you’ll find out there’s more to him than pie!
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Wednesday’s Winner: Holiday Bunting with Mini Pie Tins
Tuesday’s Winner: German Chocolate Pie
Monday’s Winner: High As The Sky Apple Pie
