He told me that in order for me to become the best at my craft, I have to learn to use my taste buds to guide me to replicate whatever it was I was tasting. This way, you can make it "Yours".
That was the best advice anyone had ever given to. Here is what I came up with.
Don't forget to leave me a small comment to let me know that you were here!!!
Happy Baking
Peanut Butter Pie
Ingredients:
Filling
1 cup creamy peanut butter
½ cup sugar
1 -11.75 oz jar Smucker’s Caramel Ice Cream Topping
1- 11.75 oz. jar Smucker’s Hot Fudge Ice Cream Topping
1- 8 oz. pkg. Cream Cheese, room temperature
2-8oz. Non-Dairy Whipped Topping, Divided, thawed
1 cup honey roasted peanuts, coarsely chopped
Pie Crust
30 Oreo Cookies
½ cup sugar
1 stick butter
9x2 pie plate
1. Make the pie crust and set aside.
2. To make the pie crust, in a food processor, add 10 cookies at a time until finely grounded.
3. Add the grounded cookies to a medium size bowl.
4. Repeat again until all of the cookies have been finely grounded.
5. Add the sugar to the cookie crumbs.
6. In a microwave safe measuring cup, add one stick butter and microwave for 30 seconds to one minute.
7. Add the melted butter to the cookie crumbs and stir with your hands until the butter and cookies come together.
8. Press the cookies to the bottom and sides of the pie plate, using a measuring cup.
9. Refrigerate the pie crust until you are done making the pie filling.
10. In a medium bowl, beat together the peanut butter, cream cheese and sugar until smooth.
11. Gently fold in one container of the whipped topping.
12. Place the chopped nuts at the bottom of the pie shell.
13. Smooth half jar of caramel sauce over the chopped nuts.
14. Spoon the peanut mixture into the Chocolate pie crust.
15. Using a spatula, smooth the mixture to the edges of the pie.
16. Set aside 2 tablespoons of the Smucker’s Hot Fudge.
17. Place the remaining hot fudge into a microwave safe bowl or glass measuring cup.
18. Microwave the hot fudge for one minute.
19. Stir and spread the hot fudge over the pie to cover the peanut butter layer.
20. Be careful not to mix the two layers together.
21. Refrigerate for one hour.
22. Remove the pie from the refrigerator and pipe the rest of the whipped topping over the pie.
23. Be careful not to mix the two layers together.
24. Place the 2 tablespoons of the hot fudge and the Smucker’s caramel sauce in two separate, small baggies.
25. Cut a tiny hole in the corner of both bags and drizzle over the pie.
26. Refrigerate for another 2 hours before serving.
Ingredients:
Filling
1 cup creamy peanut butter
½ cup sugar
1 -11.75 oz jar Smucker’s Caramel Ice Cream Topping
1- 11.75 oz. jar Smucker’s Hot Fudge Ice Cream Topping
1- 8 oz. pkg. Cream Cheese, room temperature
2-8oz. Non-Dairy Whipped Topping, Divided, thawed
1 cup honey roasted peanuts, coarsely chopped
Pie Crust
30 Oreo Cookies
½ cup sugar
1 stick butter
9x2 pie plate
1. Make the pie crust and set aside.
2. To make the pie crust, in a food processor, add 10 cookies at a time until finely grounded.
3. Add the grounded cookies to a medium size bowl.
4. Repeat again until all of the cookies have been finely grounded.
5. Add the sugar to the cookie crumbs.
6. In a microwave safe measuring cup, add one stick butter and microwave for 30 seconds to one minute.
7. Add the melted butter to the cookie crumbs and stir with your hands until the butter and cookies come together.
8. Press the cookies to the bottom and sides of the pie plate, using a measuring cup.
9. Refrigerate the pie crust until you are done making the pie filling.
10. In a medium bowl, beat together the peanut butter, cream cheese and sugar until smooth.
11. Gently fold in one container of the whipped topping.
12. Place the chopped nuts at the bottom of the pie shell.
13. Smooth half jar of caramel sauce over the chopped nuts.
14. Spoon the peanut mixture into the Chocolate pie crust.
15. Using a spatula, smooth the mixture to the edges of the pie.
16. Set aside 2 tablespoons of the Smucker’s Hot Fudge.
17. Place the remaining hot fudge into a microwave safe bowl or glass measuring cup.
18. Microwave the hot fudge for one minute.
19. Stir and spread the hot fudge over the pie to cover the peanut butter layer.
20. Be careful not to mix the two layers together.
21. Refrigerate for one hour.
22. Remove the pie from the refrigerator and pipe the rest of the whipped topping over the pie.
23. Be careful not to mix the two layers together.
24. Place the 2 tablespoons of the hot fudge and the Smucker’s caramel sauce in two separate, small baggies.
25. Cut a tiny hole in the corner of both bags and drizzle over the pie.
26. Refrigerate for another 2 hours before serving.
Posts
No comments:
Post a Comment