Peanut Butter Pie

Ingredietns

• as desired Chocolate Accents

Chocolate Crust

• 113 gr. chocolate cookie crumbs

Peanut Pie Filling

• 300 gr. heavy cream
• 75 gr. butter
• 151 gr. sugar
• 358 gr. cream cheese
• 358 gr. PreGel Peanut Traditional Paste

Whipped Cream

• 60 gr. PreGel Five Star Chef Pannasú (Powdered Cream Stabilizer)
• 1000 gr. heavy cream

Method

Chocolate Crust

1. Line a pie tin with the crumbs by pushing them against the bottoms and sides of the tin.
2. Bake at 160 °C for 10 – 12′.

Peanut Pie Filling

1. Whip the cream to medium peaks.
2. Using a mix with a paddle attachment cream the butter, sugar and cream cheese.
3. Once cream cheese mixture is smooth add the PreGel Peanut Traditional Paste and mix until incorporated.
4. Fold in the whipped cream.

Whipped Cream

1. Mix together the heavy cream and PreGel Five Star Chef Pannasú (Powdered Cream Stabilizer) until free of lumps.
2. Continue to whip to medium to stiff peaks.
3. Use as desired in final assembly.

Assembly

1. Pour the premade Peanut Pie Filling into the already room temperature pie crust.
2. Allow to firm in the refrigerator.
3. Pipe as desired on the top of the pie.
4. Garnish with Chocolate Accents by PreGel and toasted peanuts.

Source: http://www.pregelrecipes.com/