Tag Archives: aspic recipe

I’m leaving on the jet aircraft…

Eeek… I acquired a new work! I’ll be moving towards the Washington DC region.
Anyone from DC who have reads this? Give me everything. Where to move, what to do, great restaurants – everything!
A celebration is in order.
Want to ditch calorie counting and giggle over the Kim Kardashian and Kris Humphries scandle together with your besties?
It is time to break out the pie skillet. You understand it’s my favorite.
Biscoff cookies. Yes, these are ones you eat on airplanes. So beautiful. Such as a sweeter, crunchier graham cracker.
Obviously meant to converted to a lovely crust.
Dark Chocolate at the top helps it be heavenly.
Pure peanut butter cream love for the filling up.
Lovely raspberry jam swirled on top.
Okay seriously clean your drool.
I shouldn’t have even to convince you to make this pie. It’s pleasing and easy to make.
Simply pull out of fridge and bite into peanut buttery goodness.
Pie could be a slice of heaven. Pure joy on my plate.
What could be better?
By Monique of Ambitious Kitchen
For Biscoff crust:
1/3 cup of melted butter
1/4 cup of granulated sugar
For peanut butter pie filling up:
1 cup creamy peanut butter
2 cups heavy whipping cream
1/4 cup granulated sugar
3/4 cup powdered sugar
1 tablespoon of milk
For chocolates bottom:
For raspberry swirl:
To help make the crust:
1. Preheat oven to 350 degrees F.
2. Place Biscoff cookies in food processor and pulse until they become good crumbs.
apart 2 tablespoons of crumbs for topping the pie afterwards.
4. Add melted butter and sugar in food processor chip with crumbs. Pulse once again until the cookie crumbs resemble wet sand.
5. Scrape into 9 in . pie skillet and use a spoon to press in to the side from the pan. Make certain it is actually, after that bake in oven for 10 minutes. Remove of range and place and cable rack to great.
For chocolates layer: Put dark chocolate chips and heavy cream into microwavable dish and microwave for 30 secs. Remove of microwave and mix until most of chocolate chips are melted and it resembles delicious chocolate sauce. Pour together with Biscoff crust, and properly spread a thin layer evenly over the bottom. Set aside.
To help make the peanut butter filling up:
Place weighty whipping cream and granulated sugars in large bowl. Using an electric mixer, defeat until weighty and thick. Set separate large dish, combine the peanut butter, whipped cream cheese, and powdered glucose until creamy. Add in milk and mix again.. Slowly collapse in whipped cream until well mixed. Pour in pie pan together with the chocolates layer spreading equally.
For raspberry swirl: Microwave raspberry jam for 30 mere seconds in microwavable dish. Stir when carried out and drizzled on top of peanut butter filling. Have a butter knife and swirl around 10-20 times. Sprinkle 2 tablespoons of leftover Biscoff cookie crumbs on top.
Place pie in refrigerator for 4 hours. You can even freeze for 4 hours in the event that you desire frozen peanut butter pie.
Can also be served immediately but will not be while delicious. Garish with extra dark chocolate if desired.
Serves 9
Congrats on the new job, wish you get settled in DC quickly!
This dessert does look like a fabulous method to celebrate. You truly can’t go wrong with melding these amazing flavors. Would love to try that pie-simply delicious!