This is so easy, and it's so good! For added garnish, I whipped up some heavy cream and topped the pie before I sprinkled on the pecans and cookie crumbs and drizzled on the syrup.
1 chocolate pie crust
1/2 cup nuts chopped
cooking spray
1 teaspoon sugar
1 pint coffee ice cream
1 pint chocolate ice cream
1 package chocolate sandwich cookies
1/4 cup butter
chocolate syrup
Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.
Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into pie crust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.
Monday, March 30, 2009
Chocolate Peanut Butter Pie
This has got to be an all-time favorite! I have also made it in a 9in. x 13in. pan instead of the two pie crusts, making my own crust with graham crackers; it works just as well.
16 ounces cream cheese
2 cups powdered sugar
2 cups chunky peanut butter
1 cup milk
1 pint whipped topping
1/2 cup peanuts chopped
1 cup chocolate chips
2 graham cracker pie crust
1 cup heavy cream
1/2 cup milk
1/4 cup sugar
2 cups semi-sweet chocolate chopped Lindt or Ghirardelli
Combine cream cheese, powdered sugar, peanut butter and milk in a large mixing bowl. Beat at medium speed until blended. Fold in whipped topping, peanuts and chocolate chips. Spoon mixture into the two pie crusts and freeze for approximately 2 hours. Remove from freezer and top with ganache. Chill in refrigerator until ready to serve. Use a hot knife to cut, and clean knife between slices. You can sprinkle a few of the chopped peanuts on top of the ganache for garnish.
To make ganache, boil the heavy cream, milk and sugar. Place chopped chocolate in double boiler. Add hot cream mixture to melted chocolate and stir until smooth. (Ganache can be prepared ahead of time and reheated in a double boiler.) Cool about 5-10 min. before topping pie.
16 ounces cream cheese
2 cups powdered sugar
2 cups chunky peanut butter
1 cup milk
1 pint whipped topping
1/2 cup peanuts chopped
1 cup chocolate chips
2 graham cracker pie crust
1 cup heavy cream
1/2 cup milk
1/4 cup sugar
2 cups semi-sweet chocolate chopped Lindt or Ghirardelli
Combine cream cheese, powdered sugar, peanut butter and milk in a large mixing bowl. Beat at medium speed until blended. Fold in whipped topping, peanuts and chocolate chips. Spoon mixture into the two pie crusts and freeze for approximately 2 hours. Remove from freezer and top with ganache. Chill in refrigerator until ready to serve. Use a hot knife to cut, and clean knife between slices. You can sprinkle a few of the chopped peanuts on top of the ganache for garnish.
To make ganache, boil the heavy cream, milk and sugar. Place chopped chocolate in double boiler. Add hot cream mixture to melted chocolate and stir until smooth. (Ganache can be prepared ahead of time and reheated in a double boiler.) Cool about 5-10 min. before topping pie.
Subscribe to:
Posts (Atom)