#Chocolate peanut butter pie cracker#

Cool completely.įor the chocolate pudding filling, in a medium bowl, whisk together the egg yolks, cocoa powder and brown sugar until well combined. Carefully remove the parchment and pie weights and cook until the bottom of the pie crust is golden brown, about 5 more minutes. Bake until the crust is just short of golden brown, 25 to 30 minutes. Line the pie crust with parchment or wax paper and fill it with pie weights, dried beans or uncooked rice. Using a fork, prick the bottom of the dough all over. Crimp the edges of the pie crust with your fingers or the tines of a large fork. Tuck under the remaining overhanging dough at the edges and gently press to seal the dough to the lip of the pie dish. Using kitchen shears, trim the excess dough leaving a ½-inch overhang around the border. Carefully transfer the dough to a 9-inch pie dish. Roll out the dough on a well-floured surface into a 12-inch circle. Remove the refrigerated disk of pie dough from the plastic wrap. Using a rolling pin, roll the dough to release any air pockets and to finish shaping it into a compact disk, then put it in the refrigerator to rest for 10 minutes (or up to an hour). Pull the edges of the plastic wrap inward, pressing the dough onto itself to form a disk. Place the dough (it will be a little crumbly) onto a sheet of plastic wrap. If not, add more ice water, ½ tablespoon at a time, until the dough holds together. If it easily holds together, it is properly hydrated. Test the dough by squeezing a small handful. Add the ice water in 2 stages, pulsing 3 to 4 times after each addition. Add the egg yolk and vinegar and pulse to combine, 3 to 4 pulses. Add the butter and pulse until it is pea-size, 5 to 8 pulses. Since it only has a little sugar, it works great for savory pot pies, too (hello, rotisserie chicken pot pie in 30 minutes!).įor the pie crust, in a food processor, pulse the flour, salt and sugar until combined. If you make a double batch of the dough, you can save the extra dough disk in the freezer, well wrapped, for up to six months. And do not skip the pie weights/beans when baking the pie shell. The dough has so much butter in it, if you don't weight it, it will melt and slide down the sides of the pie dish, then puff up in the middle, making it impossible to fill. You can make the dough by hand or with a mixer instead of a food processor just be sure to get the butter pieces really small so the fat is evenly distributed, adding to the overall tenderness of the dough. Meanwhile, you might be surprised to see that the pie dough has vinegar in it! According to Ryan, the acid from the vinegar inhibits gluten formation, leading to a more tender and flaky crust with less resting time (hence the 'on the fly' moniker). Be sure to thoroughly chill the pudding layer (at least to room temp) before adding the fluffy peanut butter layer, though. To save time, he suggests making the fillings while the pie crust is in the oven and chilling the baked shell in the freezer for ten minutes before adding the chocolate pudding. Garnish with the peanuts and drizzle with the Rich Chocolate Sauce.Chef Ryan Scott, bestselling cookbook author and two-time Emmy winner, shares his unbelievably good pie with chocolate pudding AND salted peanut butter fillings topped with whipped cream, chocolate shavings and honey roasted peanuts. To serve, use a hot wet knife to slice the pie into 8 portions.Smooth the top of the pie with a spatula, cover, and refrigerate for at least 4 hours before serving.

Gently fold the whipped cream into the chocolate and peanut butter mixture until thoroughly incorporated and smooth. Beat with a whisk or electric mixer until stiff peaks form. Combine the cream with the remaining 2 tablespoons granulated sugar in another medium bowl. Add the melted chocolate and the peanut butter and continue to blend for another minute on medium speed. Beat with an electric mixer until well blended and smooth, about 1 minute on medium speed.

Combine the cream cheese, confectioners' sugar, and milk in a large bowl.Allow the crust to come to room temperature before filling. Remove the pan from the oven, let the crust cool completely, then wrap it with plastic wrap and place the pan in the freezer for at least 1 hour and for up to 2 weeks. Press the mixture firmly into a 9-inch pie pan and bake for 15 minutes.

#Chocolate peanut butter pie cracker#

Combine the graham cracker crumbs, Oreo cookie crumbs, butter, and 4 tablespoons of the granulated sugar in a medium bowl.