Thursday, July 18, 2024

PEANUT BUTTER CUP PIE

This peanut butter cake recipe has a layer upon layer of delicious creamy peanut butter. Peanut butter lovers, this easy peanut butter cake recipe is for you!

Ingredients

For the bark
60 Nilla Wafers
1/3 cup melted butter
1/4 cup granulated sugar

For the Ganache layer
4 ounces of milk chocolate chips
1/2 cup heavy cream
For the peanut butter cup layer
9 cups full-size peanut butter

For peanut butter filling
2 TBSPs granulated sugar
1 cup cold heavy cream
1 cup creamy peanut butter
8 oz. cream cheese at room temperature
1/2 cup of granulated sugar

Chocolate Drizzle
1/2 cup milk chocolate chips

Chocolate whipped cream to frost
2 TBSPs granulated sugar
1 cup of heavy cream
2 TBSPs of unsweetened cocoa powder
1/2 cup of powdered sugar
1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350 degrees.
In a food processor, mix the vanilla wafers. Then, mix 1/3 cup melted butter and 1/4 cup granulated sugar. Press into a baking dish and bake for 10 minutes.
When you put the crust in the oven, put your metal mixing bowl (from a stand mixer) and metal whisk in the freezer for 15 minutes.
In a microwave-safe measuring cup, combine the 4 ounces of milk chocolate chips and half a cup of heavy cream. Microwave on medium power for 1 minute. Stir, then microwave on and off at 30-second intervals until combined and smooth. Pour it into the bottom of the cake crust and let it cool in the refrigerator for 10 minutes.
While waiting for the chocolate and cake batter to cool, combine the 2 tablespoons of sugar, vanilla extract and 1 cup heavy cream in the frozen metal bowl and whisk over medium heat until smooth peaks begin to form. Then add the peanut butter. Once combined, beat the cream cheese at room temperature and 1/2 cup granulated sugar until thoroughly blended.
Place 9 cups of full-size peanut butter in the bottom of the pie crust over the cooled ganache. Cover with the creamy peanut butter filling and spread to the edges.
Melt half a cup of milk chocolate chips and sprinkle over the finished cake. You can’t use all the chocolate. Let it sit in the refrigerator for at least four hours.
Before serving, make the chocolate whipped cream glaze. Freeze your metal bowl and whip for 15 minutes. Then add 2 tablespoons of granules and 1 cup of cold heavy cream. Beat until smooth peaks begin to form. Then whisk 2 tablespoons of unsweetened cocoa powder and 1/2 cup of powdered sugar until blended. Place in a pastry bag and place a tube around the edges of the cake.