Chocolate Peanut Butter Tagalong Pie featuring a buttery shortbread crust topped with creamy peanut butter and dark chocolate ganache.
Yield: Makes one 9 inch pie
170 grams (3/4 cup) unsalted butter, room temperature
90 grams (2/3 cup) icing or powdered sugar
1 teaspoon vanilla extract
210 grams (1 and 1/2 cup) plain flour
Peanut butter filling
375 grams (1 and 1/2 cup) smooth peanut butter
115 grams (1/2 cup or 1 stick) unsalted butter, softened
220 grams (1 and 3/4 cup) icing or powdered sugar
100 grams (2/3 cup) dark chocolate, pieces
120 ml (1/2 cup) thickened or heavy cream
A few tablespoons of smooth peanut butter
- Shortbread crust: Grease and line an 8 inch loose bottom cake tin with baking or parchment paper. Preheat the oven to 160 C (320 F). In a large mixing bowl, beat the butter for approximately 2 minutes or until pale and creamy. Sift in the powdered or icing sugar and vanilla extract and beat again. Sift in the flour and stir gently until a buttery dough forms. Pour the shortbread dough into the cake tin and press down to form my smooth layer. Bake for approximately 15-16 minutes or until golden brown all over. Leave to cool completely on a wire rack.
- Peanut butter filling: Next, add your peanut butter, butter (make sure its nice and soft) and powdered or icing sugar to a large mixing bowl. Beat together on low using an electric mixer until combined and then turn the speed up a little and whizz until your mixture becomes nice and smooth. Pour the peanut butter mixture over your cooled shortbread crust and spread out as evenly as you can. Pop into the fridge.
- Visit Chocolate Peanut Butter Tagalong Pie @ sweetestmenu.com for full instructions.