An Affair To Remember
2013 APC Crisco National Pie Championships Amateur Division
1st Place Peanut Butter
Janet Ropp, Edgewater, FL
For crust and filling:
1-16.8 ounce box brownie mix
Bake brownies according to package direction. Cool. Brownies will be used in both filling and crust.
2 cups crumbled brownies
1 cup chopped honey roasted peanuts
24 saltine cracker–crushed
2 Tbsp powdered peanut butter (PB2)
6 Tbsp butter–melted
Pre-heat oven to 350 degrees. Lightly grease 9 ½ inch glass pie plate.
In bowl, combine all dry ingredients and toss to mix well. Add melted butter and mix . Press into pie plate and blind bake for 12 minutes. Cool on wire rack.
Peanut Butter Filling:
4-3 ounce packages cream cheese
2 Tbsp unsalted butter–softened
2 cups plus 3 Tbsp confectioners sugar–divided
1 cup smooth peanut butter
5 Tbsp powdered peanut butter–divided
1 cup whipping cream
In a bowl, beat whipping cream until soft peaks start to form. Add 3 Tbsp confectioners sugar and 1 Tbsp powdered peanut butter and beat until firm. Set aside.
In large mixing bowl, beat together cream cheese and butter until smooth. Add confectioners sugar, salt and 4 Tbsp powdered peanut butter and mix well. Add peanut butter and mix until well blended. Stir in whipped cream mixture. Spoon out 1 3/4 cup mixture and set aside. Pour remaining mixture into prepared crust. Chill while preparing chocolate layer.
Chocolate Filling Layer:
1 3/4 cup reserved peanut butter filling
2 cups chopped brownies
3 tsp Three Chilies Chocolate Sauce
1 tsp chocolate extract
Mix together all the chocolate filling ingredients and blend well. Spread over peanut butter layer. Chill while preparing topping.
3 cups whipping cream
9 Tbsp confectioners sugar
9 Tbsp powdered peanut butter
Beat cream until soft peaks form.. Add confectioners sugar and powdered peanut butter and beat until set. Spread on top of pie. If desired, drizzle with additional three chilies chocolate sauce.
Refrigerate. Serve cold.