Milk Chocolate Peanut Butter Pie for Mikey

by zoe on August 12, 2011 · 24 comments  |  Print Email this to a friend

This is a pie for Mikey. One of many today that will be baked by fellow food bloggers in support of one of our own. Last week Jennifer Perillo, the beautiful heart and soul behind In Jennie’s Kitchen, lost her husband. In a desperately brave post she invited everyone, bakers and non-bakers to make a peanut butter pie to share with those we love, in honor of her husband Mikey. Peanut Butter Pie was his favorite and I created this version in his honor. I hope you will make it, enjoy it with your loved ones and hold Jennifer and her family near to your hearts.

Milk Chocolate Peanut Butter Pie – inspired by Jennie and Mikey

Shortbread Crust:

2 sticks unsalted butter, room temperature, cut into tablespoons

1/2 cup heavy cream

3 1/4 cups unbleached all-purpose flour, scoop and sweep

1/4 cup sugar

1/2 teaspoon salt

2 ounces Milk Chocolate, melted, for painting on the finished crust

Filling:

8 ounces cream cheese, softened

1 cup smooth or chunky peanut butter

1 cup confectioners’ sugar

1 – 14 ounce can sweetened condensed milk

3 tablespoons sour cream

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

4 ounces Milk Chocolate, melted and cooled to room temperature

1 cup whipped cream, whipped to stiff peaks

Chocolate ganache:

½ cup heavy whipping cream

4 ounces semisweet or bittersweet chocolate, finely chopped

Candied Peanuts:

1 cup raw blanched peanuts

¼ cup sugar

1 teaspoon salt

1 cup heavy cream, whipped to stiff peaks for top of pie

To make the crust:

Preheat oven to 350°F

In a stand mixer cream the butter with the Paddle Attachment.

Until it is light and fluffy.

Whisk together the dry ingredients and add them to the butter, along with the cream, mixing on low speed just until they come together.

Turn the dough out onto a lightly floured surface.

Knead the dough for a few turns until it is smooth.

Form into two disks, wrap in plastic and refrigerate for an hour or overnight.

Remove the disk and allow it to warm up for about 15 minutes. Roll it out on a floured surface. I didn’t let my dough warm long enough so it cracked around the edges, but honestly it won’t make a bit of difference in the end, and I was in a bit of a hurry. Use a Bench Scraper to make sure the dough isn’t sticking to the surface and add more flour if it is.

Gently fold the dough over the rolling pin and use that to help lift the dough into the pie pan.

Drape the dough into a 12-Inch Pie Dish.

I used this beautiful fluted pie pan, so I kept the edges of the dough pretty simple. Feel free to add a more decorative edge to yours.

Line the dough with foil and then fill with pie weights (or beans).

Bake the crust for about 25 minutes, then remove the foil and beans. The dough will still look a bit wet on the bottom, but set and dry on the edges. Return the crust to the oven and bake for another 10-15 minutes, until it is golden.

Allow the crust to cool completely.

Paint with the melted Milk Chocolate. Chill the crust to set the chocolate for about 10 minutes.

To make the filling:

Beat the cream cheese in a stand mixer on medium speed using the paddle attachment, until it is light and fluffy. Add the peanut butter and confectioners’ sugar; continue beating on low speed for about 1 minute.  Add the condensed milk, sour cream, vanilla and lemon juice, mix until smooth. Add the melted and cooled milk chocolate and mix until evenly distributed. Fold in half the whipped cream to lighten the batter, and then fold in the remaining cream until it is evenly distributed.

Pour into the chilled crusts. Place the pies into the refrigerator to chill uncovered for about an hour.

To make the chocolate ganache:

In a small saucepot heat the heavy cream on low to a gentle simmer. Turn off the heat and add the chopped chocolate, swirl together gently and then let it sit for one minute. Gently whisk until smooth. Allow to cool slightly, spoon the ganache over the chilled peanut butter filling. Return the pies to the refrigerator to chill for another hour.

To make the candied peanuts:

In a large skillet mix together the raw peanuts, sugar and salt.

Cook over medium-low heat until the sugar begins to melt and the nuts start to toast slightly, stirring constantly. Once the sugar starts to melt, turn the heat to low and cook until the nuts are lightly caramelized.

The mixture may smoke a little, as they get darker.

Pour the nuts onto a Silicone Baking Mat to cool. Once they are cool, you can chop them into small pieces or leave them whole.

Once the pies are thoroughly chilled (about 2 hours or overnight) top with the whipped cream and candied peanuts.

I made enough pies to share with my neighbors, my parents, my brother, my girlfriend and of course, my boys and my husband. Please consider making one in honor of Mikey. You can also tweet about your pie using #pieforMikey and Jennifer will know that we are all thinking about her and her family!

Here is a version I just posted on the Cooking Channel using an Oreo crust in individual pie plates.

 

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