Best Peanut Butter Praline Pie With Ganache Topping 1333539 Recipes

PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE

Steps:

• Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
• In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
• Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
• Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
• Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

PEANUT BUTTER PIE WITH GANACHE FILLING

Steps:

• Melt ganache ingredients in small pot over very low flame. Mix constantly. Pour half into pie shell and cool until firm. Reserve other half of ganache. Beat together cream cheese, sugar, salt, vanilla and peanut butter. Whip in heavy cream until slightly stiff. Pour over cooled ganache in pie shell. Refrigerate until cold. Drizzle on remainder of ganache and nuts on top of the pie as a garnish.

NO-BAKE PEANUT BUTTER GANACHE MUD PIE

Steps:

• Prepare a 9-inch springform pan by turning the base so the lip is on the underside and latching the pan in place. Spray the pan lightly with nonstick spray and line bottom with parchment.
• For the crust: Place the butter and chocolate chips in a small microwave-safe bowl or cup and microwave until melted, 30 to 40 seconds. Stir in the espresso and salt. Place the cookie crumbs in a medium bowl. Drizzle in the butter mixture and toss until evenly moistened. Pour the crumbs into the prepared pan. Use your fingertips to press the crumbs about 1 inch up the side of the pan. Use the bottom of a measuring cup or flat-bottom glass to press the crumbs securely over the base of the pan place. Place the crust in the freezer.
• For the ganache: Combine the chocolate chips, cream, peanut butter and salt in the top of a double boiler or in a metal bowl placed over a saucepan of simmering water. Heat, stirring once the chocolate begins to melt, until the mixture is smooth. Pour half of the ganache into the crust and use a spoon to spread it evenly. Set the crust aside while you prepare the filling.
• For the mousse: Whip 1 cup of the heavy cream together with 1/4 cup of the confectioners' sugar with an electric mixer until medium peaks form. Transfer to a medium bowl and set
• aside. In the same mixer bowl, combine the remaining 3/4 cup plus 2 tablespoons confectioners'
• sugar and remaining 1/4 cup cream with the cream cheese, salt and vanilla. Beat on low to
• combine, then raise the speed to medium and beat until completely smooth. Add the peanut
• butter and vanilla and beat until smooth.
• With a rubber spatula, fold 1/3 of the whipped cream into the peanut butter mixture to lighten
• it. Gently fold in the remaining whipped cream just until combined; a few streaks of whipped
• cream are okay. Gently spoon 1/2 the mousse into the crust, smoothing it out towards the edges of the pan and mounding it slightly towards the center. Drizzle the remaining ganache over the mousse. Spoon the rest of the mousse into the pan and spread it to the edges of the crust. Smooth the mousse with an offset spatula, creating swoops in the mousse if desired. Sprinkle with the chocolate chips and peanuts around the edges of the pie. Refrigerate overnight before slicing and serving.

PEANUT BUTTER PRALINE PIE

Steps:

• In a bowl, combine the crumbs, cocoa and confectioners' sugar,; stir in butter. Press into a 9-in. pie plate. Bake at 350° for 10 minutes. Cool on a wire rack.
• In a saucepan, combine the sugars and cornstarch. Add butter and water. Bring to a boil over medium heat; cook and stir for 1 minute. Stir in pecans. Pour into crust; refrigerate.
• Meanwhile, in a saucepan, combine pudding mix and milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in peanut butter chips until smooth. Cover and refrigerate for 1 hour. Fold in whipped topping; spoon over praline layer. Refrigerate until set. Garnish with pecans and additional whipped topping.

PEANUT BUTTER PRALINE PIE

Steps:

• in a bowl, combine crumbs, cocoa and confectioners' sugar.
• stir in butter.
• press into a 9 inch pie plate.
• bake at 350 degrees for 10 minutes.
• cool on a wire rack.
• in a saucepan, combine the sugars and cornstarch.
• add butter and water.
• bring to a boil over medium heat.
• cook and stir for 1 minute.
• stir in pecans.
• pour into crust.
• refrigerate.
• meanwhile, in a saucepan, combine pudding mix and milk until smooth.
• cook and stir over medium heat until mixture comes to a boil.
• remove from the heat.
• stir in peanut butter chips until smooth.
• cover and refrigerate for 1 hour.
• fold in whipped topping.
• spoon over praline layer.
• refrigerate until set.
• garnish with pecans and aditional whipped topping.

PEANUT BUTTER PRALINE PIE WITH GANACHE TOPPING

Steps:

• CRUST
• Combine cookie crumbs and melted butter and mix thoroughly. Press onto bottom and up sides of a 10x10x2 Corning Ware baking dish.
• PRALINE LAYER
• Melt butter in small saucepan and stir in brown sugar and sugar. Thoroughly combine the cornstarch with water and stir into brown sugar mixture. Stir constantly over medium heat until bubbly. Remove from heat and stir in pecans. Drizzle onto cookie crust and refrigerate (do NOT cover).
• FILLING
• Prepare pudding as directed on package. Stir constantly over medium heat until mixture boils. Immediately stir in peanut butter chips directly from bag and peanut butter until melted and well blended. Pour into a bowl and place plastic wrap directly onto surface of filling and refrigerate until cooled. Stir to soften. Fold in Cool Whip. Carefully spread over praline layer in crust.
• CHOCOLATE GANACHE
• Finely chop chocolate and place in a small bowl with the whipping cream. Microwave and stir on 30 second intervals until chocolate is completely melted. Let cool, then spread over filling.
• GARNISH
• Arrange the 24 miniature peanut butter cup halves evenly around the edge of the pie, placing them so the pretty ridges show.
• Cover and refrigerate overnight.