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Name: Chocolate pie with peanut butter
Total time: 1 h
Ingredients: 170 g butter, room temperature; 90 g powdered sugar; 1 teaspoon vanilla paste; 210 g white flour; 375 g creamy peanut butter; 115 g butter, softened; 220 g powdered sugar; 100 g dark chocolate drops; 120 ml sweet cream; A few tablespoons of creamy peanut butter

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Chocolate pie with peanut butter

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Chocolate pie with peanut butter

Chocolate pie with peanut butter

(1)

Preparation time: 1 h
Difficulty:
Number of ingredients: 10

BAM Vanilla Paste will enchant you with its rich vanilla flavour, intoxicating scent and its real aroma. It is a genuine bourbon vanilla concentrate from Madagascar and completely alcohol-free. Vanilla seeds are also added to the paste to make your dishes look even more attractive. The perfect addition to your cakes and desserts such as panna cotta, creme brulee, custard or vanilla ice cream. This time, vanilla paste in a recipe for a delicious peanut butter pie with chocolate ganache.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

Ingredients for the sponge cake:

170 g butter, room temperature
90 g powdered sugar
1 teaspoon vanilla paste
210 g white flour

ingredients for the cream:

375 g creamy peanut butter
115 g butter, softened
220 g powdered sugar

ingredients for the dressing:

100 g dark chocolate drops
120 ml sweet cream
A few tablespoons of creamy peanut butter

Instructions:

preparation procedure:

Grease a pie (or cake) pan and preheat the oven to 160˙C.

In a large bowl, beat the butter for about 2 minutes until light and creamy. Add the icing sugar and vanilla paste. Mix well and add the sifted flour. Stir gently to form a creamy batter.

Pour the batter into the baking tray and smooth the surface.

Bake for 15 - 16 minutes, until golden brown. When the dough is baked, leave to cool completely.

In the meantime, prepare the filling. Mix the peanut butter, butter and icing sugar with an electric mixer on low speed until the ingredients are well blended. Then, on a higher speed, blend the mixture until smooth.

Pour the filling over the dough in the baking tray and spread it evenly. Place the baking tray in the fridge to allow the filling to cool well. Then prepare the chocolate ganache for the topping. Melt the dark chocolate drops with the sweet cream over a water bath. Stir until the chocolate mixture is smooth.

Take the baking tray out of the fridge and pour the chocolate over the peanut butter filling. Meanwhile, prepare the peanut butter decoration.

Put a few tablespoons of peanut butter in a microwave-safe bowl and place it in the microwave for about 20-30 seconds to melt the peanut butter. Pour the melted peanut butter in long lines over the dark chocolate ganache and make decorative swirls with a fork or chopstick.

Place the pie in the fridge for 2 hours and serve well chilled.

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Quick desserts

Preparation time: 45 min

Chocolate pie with peanut butter

Preparation time: 1 h

Difficulty: 2

Number of ingredients: 10

Ingredients:

Ingredients for the sponge cake

170 g butter, room temperature
90 g powdered sugar
1 teaspoon vanilla paste
210 g white flour

ingredients for the cream

375 g creamy peanut butter
115 g butter, softened
220 g powdered sugar

ingredients for the dressing

100 g dark chocolate drops
120 ml sweet cream
A few tablespoons of creamy peanut butter

Instructions:

preparation procedure

	Grease a pie (or cake) pan and preheat the oven to 160˙C.
	In a large bowl, beat the butter for about 2 minutes until light and creamy. Add the icing sugar and vanilla paste. Mix well and add the sifted flour. Stir gently to form a creamy batter.
	Pour the batter into the baking tray and smooth the surface.
	Bake for 15 - 16 minutes, until golden brown. When the dough is baked, leave to cool completely.
	In the meantime, prepare the filling. Mix the peanut butter, butter and icing sugar with an electric mixer on low speed until the ingredients are well blended. Then, on a higher speed, blend the mixture until smooth.
	Pour the filling over the dough in the baking tray and spread it evenly. Place the baking tray in the fridge to allow the filling to cool well. Then prepare the chocolate ganache for the topping. Melt the dark chocolate drops with the sweet cream over a water bath. Stir until the chocolate mixture is smooth.
	Take the baking tray out of the fridge and pour the chocolate over the peanut butter filling. Meanwhile, prepare the peanut butter decoration.
	Put a few tablespoons of peanut butter in a microwave-safe bowl and place it in the microwave for about 20-30 seconds to melt the peanut butter. Pour the melted peanut butter in long lines over the dark chocolate ganache and make decorative swirls with a fork or chopstick.
	Place the pie in the fridge for 2 hours and serve well chilled.

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Chocolate pie with peanut butter

Ingredients:

Ingredients for the sponge cake:

ingredients for the cream:

ingredients for the dressing:

Instructions:

preparation procedure:

Related products

White hot chocolate with hazelnuts, 220 g

Exotic chocolate set

PREMIUM Antonio confectionery package

Pineapple Mango Dressing, 200 g

Become a master pâtissier

Your guide to the perfect chocolate experience.

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Chocolate pie with peanut butter

Ingredients:

Ingredients for the sponge cake

ingredients for the cream

ingredients for the dressing

Instructions:

preparation procedure

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