Peanut Butter Praline Pie With Ganache Topping Recipes

PEANUT BUTTER PIE WITH GANACHE FILLING

Steps:

• Melt ganache ingredients in small pot over very low flame. Mix constantly. Pour half into pie shell and cool until firm. Reserve other half of ganache. Beat together cream cheese, sugar, salt, vanilla and peanut butter. Whip in heavy cream until slightly stiff. Pour over cooled ganache in pie shell. Refrigerate until cold. Drizzle on remainder of ganache and nuts on top of the pie as a garnish.

PEANUT BUTTER PIE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350°F.
• Make crust first.
• In a small bowl, combine crumbs and melted butter and then pat into a 9" pie plate.
• Bake until firm and solid; 8 minutes.
• Let cool.
• Now make filling.
• In medium-sized bowl, whip cream.
• Place in fridge until you need it.
• Now, in a large bowl, beat softened cream cheese until fluffy.
• Next, beat in peanut butter, then butter and vanilla.
• Beat in icing sugar until nice and fluffy.
• Retrieve whipping cream from fridge.
• Fold about one-quarter of the cream into mixture to lighten it up, then fold in remainder of cream.
• Use a light hand-- but you don't want any streaks of cream to show either.
• Fill baked crust with peanut butter mixture.
• Cover with plastic wrap and refrigerate until it firms up, about 3 hours.
• To make chocolate ganache topping, finely chop chocolate bar (you can substitute 6 squares of semisweet bakers chocolate) and place in a small bowl.
• In a small pot, heat cream just until bubbles form.
• Pour over chocolate and stir until chocolate melts.
• Let cool, then spread over pie.
• Take the 12 miniature-peanut-butter-cup halves and arrange them evenly around the edge of the pie.
• I tilt them so the inside shows.
• Cover and refrigerate at least 2 hours before serving; I always make this a day ahead.

CHOCOLATE PRALINE PEANUT BUTTER PIE

Steps:

• FILLING.
• Whisk pudding mix and milk together in saucepan until smooth. Cook until mixture comes to a full boil and thickens. Stir in peanut butter, peanut butter chips and white chocolate until melted. Pour pudding mixture into a bowl and place plastic wrap directly on surface. Refrigerate until chilled.
• CRUST.
• Combine cookie crumbs and melted butter and mix thoroughly. Press onto bottom and up sides of a 10 inch pie plate. Use your fingers of both hands to squeeze, press, and pinch the crumbs all along the sides of the crust. Put a lot of pressure to get the crust nicely compacted. For the bottom, use a flat bottom cup or glass to compact your crumbs. Push down quite hard to make sure the crust is really compacted. Then go around the sides one more time. Refrigerate while making ganache.
• GANACHE.
• Place chocolate and whipping cream in a small bowl. Microwave and stir on 30 second intervals until chocolate is completely melted and smooth. Pour the melted chocolate mixture through a colander with small holes resting over a bowl to separate the chunky nut and toffee ganache from the smooth ganache. Spoon the chunky ganache (about half of the total ganache) from inside the colander evenly over piecrust. Refrigerate while folding filling.
• Spoon the strained smooth ganache (about half of the total ganache) that is remaining in the bowl into a small plastic bag to be used later for the garnish.
• Stir chilled pudding mixture to soften and fold in Cool Whip (use 4 ounces for a dense consistency or 8 ounces for a light and fluffy consistency). The pudding mixture may be thick, but keep folding until it is well combined. Carefully spread over praline layer in crust.
• Make sure ganache is still pliable, otherwise hold the bag under running hot water and dry the outside of the bag (be careful not to get water in the ganache or the chocolate will seize and become hard). Snip small corner of plastic bag and drizzle the smooth ganache over peanut butter filling in a zig zag pattern. For a decorative effect, run a knife through ganache, in opposite directions.
• Cover and refrigerate overnight.

PEANUT BUTTER PRALINE PIE WITH GANACHE TOPPING

Steps:

• CRUST
• Combine cookie crumbs and melted butter and mix thoroughly. Press onto bottom and up sides of a 10x10x2 Corning Ware baking dish.
• PRALINE LAYER
• Melt butter in small saucepan and stir in brown sugar and sugar. Thoroughly combine the cornstarch with water and stir into brown sugar mixture. Stir constantly over medium heat until bubbly. Remove from heat and stir in pecans. Drizzle onto cookie crust and refrigerate (do NOT cover).
• FILLING
• Prepare pudding as directed on package. Stir constantly over medium heat until mixture boils. Immediately stir in peanut butter chips directly from bag and peanut butter until melted and well blended. Pour into a bowl and place plastic wrap directly onto surface of filling and refrigerate until cooled. Stir to soften. Fold in Cool Whip. Carefully spread over praline layer in crust.
• CHOCOLATE GANACHE
• Finely chop chocolate and place in a small bowl with the whipping cream. Microwave and stir on 30 second intervals until chocolate is completely melted. Let cool, then spread over filling.
• GARNISH
• Arrange the 24 miniature peanut butter cup halves evenly around the edge of the pie, placing them so the pretty ridges show.
• Cover and refrigerate overnight.

PEANUT BUTTER PRALINE PIE

Steps:

• In a bowl, combine the crumbs, cocoa and confectioners' sugar,; stir in butter. Press into a 9-in. pie plate. Bake at 350° for 10 minutes. Cool on a wire rack.
• In a saucepan, combine the sugars and cornstarch. Add butter and water. Bring to a boil over medium heat; cook and stir for 1 minute. Stir in pecans. Pour into crust; refrigerate.
• Meanwhile, in a saucepan, combine pudding mix and milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in peanut butter chips until smooth. Cover and refrigerate for 1 hour. Fold in whipped topping; spoon over praline layer. Refrigerate until set. Garnish with pecans and additional whipped topping.