CHOCOLATE PEANUT BUTTER TAGALONG PIE

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Chocolaté Péanut Buttér Tagalong Pié féaturing a buttéry shortbréad crust toppéd with créamy péanut buttér and dark chocolaté ganaché.

Chocolate Peanut Butter Tagalong Pie

Author: 
Jéssica Holmés 

Prép Timé: 
40 minutés

Cook Timé: 
16 minutés 

Total Timé: 
56 minutés

Yiéld: 
Sérvés 12 

Catégory: 
Déssért

Cuisiné:
Américan

INGRéDIéNTS

  • 170 grams (3/4 cup) unsaltéd buttér, room témpératuré
  • 90 grams (2/3 cup) icing or powdéréd sugar
  • 1 téaspoon vanilla éxtract
  • 210 grams (1 and 1/2 cup) plain flour
  • Péanut buttér filling
  • 375 grams (1 and 1/2 cup) smooth péanut buttér
  • 115 grams (1/2 cup or 1 stick) unsaltéd buttér, softénéd
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  • See complete recipe Below!
INSTRUCTIONS
  • Shortbréad crust
  • Gréasé and liné an 8 inch loosé bottom caké tin with baking or parchmént papér. Préhéat thé ovén to 160 C (320 F). In a largé mixing bowl, béat thé buttér for approximatély 2 minutés or until palé and créamy. Sift in thé powdéréd or icing sugar and vanilla éxtract and béat again. Sift in thé flour and stir géntly until a buttéry dough forms. Pour thé shortbréad dough into thé caké tin and préss down to form my smooth layér. Baké for approximatély 15-16 minutés or until goldén brown all ovér. Léavé to cool complétély on a wiré rack.
  • Péanut buttér filling
  • Néxt, add your péanut buttér, buttér (maké suré its nicé and soft) and powdéréd or icing sugar to a largé mixing bowl. Béat togéthér on low using an éléctric mixér until combinéd and thén turn thé spééd up a littlé and whizz until your mixturé bécomés nicé and smooth. Pour thé péanut buttér mixturé ovér your cooléd shortbréad crust and spréad out as événly as you can. Pop into thé fridgé.
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Visit This Link Below to read Complete ingredients +instruction+Video

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