 |
| Peanut Butter Pie |
There is something inherently comforting about peanut butter. Be it sweet or salty, creamy or chunky, for about most of my school years, peanut butter was quite a staple. And unlike the cucumbers and the apples that I have grown to not like as much (apples still are awesome but I eat them only in moderation) since they were the only things packed in my lunch box, peanut butter has still managed to remain adorable.
A peanut butter jelly sandwich doesn't cut it for me anymore. So most of my peanut butter stock gets converted into these little dollops of joy that I like to call peanut butter choco-chip cookies. However, when the grown-up bones in my body want something more sophisticated and palette pleasing I have to go with my frozen peanut butter mousse pie.
This is a no-bake recipe. Therefore, if you are afraid of the oven, you can still make this delicious pie and get accolades. Even the crust is freezer set.
I like creamy peanut butter for this recipe and believe it is the only way to go. If you like chunky peanut butter, by all means use it. After all you are the one who is going to eat it.
What You Will Need:
For the crust:
1 pack graham crackers/ ginger snaps (I use graham crackers mostly but even ginger snaps go awesome)
2 tablespoon butter, softened
1 teaspoon vanilla extract
2 tablespoon castor sugar (optional. I tend to avoid sugar in the crust for a nice contrast with the already sweet pie)
For the pie filling:
1 pack of creamy peanut butter (use chunky if that is what you want), softened
1 pack of whipping cream
3 tablespoon castor sugar
1 large pack of vanilla ice cream, softened
Method:
For the crust:
1. In the food processor put all the ingredients together and pulse for 30 seconds.
2. You should get a macerated lumpy still dry-ish mixture.
3. In your pie pan, scoop out the pulsed mixture and with your knuckles press down the crackers to form the base.
4. Freeze the pie base now for at least 30 mins prior to using.
For the Pie Filling:
1. Whip the cream with an electric mix or by hand if you want the exercise, till it holds soft peaks.
2. Now start adding the sugar into the cream one tablespoon at a time and keep beating.
3. Once all the sugar has been incorporated, keep the cream in the fridge.
4. Now take the peanut butter and whisk it very well. You want to incorporate as much air as possible. If you feel like it, you can add 2 tablespoons of water here. Like this:
 |
| Aerated Peanut Butter |
5. Once the peanut butter is sufficiently aerated, fold in the whipped cream into the peanut butter, till a soft creamy concoction is produces.
6. It should look light and airy.
7. Now pour this mixture on top of the frozen pie-crust.
8. Allow it to freeze for at least 15 mins before you begin the next step.
9. Take your pack of vanilla ice cream and beat it well to make it soft and pliable.
10. Now simply mound the ice-cream over the prepared pie, smooth of the top and allow to freeze at least for 2 hours before serving.
It is absolutely easy and even if you didn't have anything other the a freezer box it would still work.
Note 1: Peanut and Dairy allergies are pretty severe. Please do not serve this to anyone with known allergies or family history of such.
Note 2: This recipe is not gluten free.