Anna Bakes A Deep Dish Chocolate Peanut Butter Pie! | Anna Olson Archives

2019-04-09 13:00:08

by Oh Yum with Anna Olson

1817

Chef Anna Olson has combined pie with peanut butter and now she is going to teach you how to make it for yourself Follow along as she teaches you all of the step make her amazing Deep Dish Chocolate Peanut Butter Pie IngredientsCookie Crust¼ cup 60 g unsalted butter at room temperature½ cup 100 g packed light brown sugar½ cup 125 g peanut butter1 large egg at room temperature1 tsp 5 mL vanilla extract1 cup 150 g all purpose flour¼ cup 30 g cocoa powder¼ tsp 1 g baking powder¼ tsp 1 g saltGanache Layer¼ cup 60 mL whipping cream2 oz 60 g dark couverture chocolate semisweet or bittersweet chopped½ cup 125 mL coarsely chopped salted dry roasted peanutsPeanut Butter Mousse1 ½ cups 375 mL whipping cream1 250 g pkg cream cheese at room temperature1 cup 250 g peanut butter pure or conventional 3 4 cup 100 g icing sugar sifted1 ½ tsp 7 mL vanilla extractblock chocolate for gratingDirections1 For the cookie crust cream the butter and brown sugar in a large mixing bowl until smooth Beat in the peanut butter followed by the egg and vanilla Sift in the flour cocoa powder baking powder and salt and stir until combined The dough can be rolled right away or wrapped and chilled for rolling later 2 Lightly knead the dough to soften it and then roll it out on a lightly floured surface to a circle that is about ¼ inch 6 mm thick Grease a 9 inch 23 cm pie plate and line it with the pastry Trim away any excess dough and pinch the edges Chill this for 30 minutes Preheat the oven to 350 F 180 C Dock the bottom of the pie shell with a fork and bake for about 20 minutes until the bottom of the shell loses its shine Cool the shell completely on a rack before filling 2 For the ganache heat the cream in a small saucepan over high heat until it just begins to bubble watch it carefully as it can boil over Pour this over the chopped chocolate in a small bowl let it sit for a few seconds and then stir until the mixture is smooth and the chocolate has fully melted Sprinkle the chopped peanuts in an even layer over the crust and then pour the in ganache and swirl the crust so that it fully coats the bottom Chill this while preparing the mousse 3 Whip the cream on high speed using electric beaters of a stand mixer fitted with the whip attachment so that it holds a soft peak when the beaters are lifted and then chill Again using beaters or the stand mixer with the whip attachment whip the cream cheese and peanut butter together until smooth Add the icing sugar and beat starting on low speed and then increasing until smooth Stir in the vanilla Fold in the whipped cream in two additions until evenly incorporated Spoon this into the crust and use your spatula to either smooth out or swirl the top of the mousse there will be too much mousse to make it level Use a vegetable peeler to grate chocolate shavings over the top of the pie and chill for at least 2 hours before serving The pie will keep refrigerated for up to 3 days Shop Anna Olson Cookbooks Follow Anna on social media Follow Oh Yum on OhYum