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Peanut Butter Silk Pie

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“While out on a date one afternoon, my husband and I had some peanut butter pie with our dessert. I told him I didn't really like it because it tasted fake and that I could make a better one. I modified a French Silk Pie recipe that I had found, added some ganache to the bottom of the pie crust and this is the result. It is super rich, so small slices are recommended. I use raw eggs, as I can get fresh laid eggs from pet chickens, please us pasteurized if you have to get your eggs from the grocery store.”
READY IN:
40mins
SERVES:
8-10
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Whip the butter & peanut butter until light and fluffy.
  2. Add the sugar & vanilla, whip until combined.
  3. Add the eggs ONE at a time, beating for 3 minutes after each egg. (This is important for it to be fluffy!) Scrape the bowl between each egg.
  4. Nuke the whipping cream for 45 seconds to 1 minute (it should be very hot.)
  5. Add the 1/2 cup of choc chips, let melt and whisk together until smooth. Pour the ganache into the bottom of your cooled pie crust.
  6. Top with the pb mixture, refrigerate.
  7. Let it chill for 3 hours (overnight is even better), drizzle with caramel sauce, garnish with whipped cream and sprinkle with chocolate chips.

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