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Chocolate Praline Peanut Butter Pie

Kraft Memeber Recipe
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kraft
Makes: 12 slices Total Time: 8 hr
Category: Desserts Sub Category: Pies

what you need
  • FILLING
  • 3 ounces JELL-O Vanilla Flavor Cook & Serve Pudding Mix
  • 1 can (12 ounces) evaporated milk
  • 3 Tablespoons creamy peanut butter
  • 3 Tablespoons peanut butter chips
  • 2 ounces white chocolate, chopped
  • 4-8 ounces Cool Whip, thawed
  • CRUST
  • 24 Nutter Butter Cookies, crushed
  • 5 Tablespoons melted butter
  • GANACHE
  • 5 ounce creamy milk chocolate bar with almonds & toffee chips, broken into rectangle pieces
  • 1/3 cup whipping cream
make it
FILLING
Whisk pudding mix and milk together in saucepan until smooth. Cook until mixture comes to a full boil and thickens. Stir in peanut butter, peanut butter chips and white chocolate until melted. Pour pudding mixture into a bowl and place plastic wrap directly on surface. Refrigerate until chilled.

CRUST
Combine cookie crumbs and melted butter and mix thoroughly. Press onto bottom and up sides of a 10 inch pie plate. Refrigerate while making ganache.

GANACHE
Place chocolate and whipping cream in a small bowl. Microwave and stir on 30 second intervals until chocolate is completely melted and smooth. Pour the melted chocolate mixture through a colander with small holes resting over a bowl to separate the nut and toffee ganache from the smooth ganache.

Spoon the chunky ganache (about half of the total ganache) from inside the colander evenly over piecrust. Refrigerate while folding filling.

Spoon the strained smooth ganache (about half of the total ganache) that is remaining in the bowl into a small plastic bag to be used later for the garnish.

Stir chilled pudding mixture to soften and fold in Cool Whip (4 ounces for a dense consistency or 8 ounces for a light and fluffy consistency). Carefully spread over chocolate praline in crust.

GARNISH
Make sure ganache is still pliable, otherwise hold the bag under running hot water and dry the outside of the bag (be careful not to get water in the ganache or the chocolate will seize and become hard). Snip small corner of plastic bag and drizzle the smooth ganache over peanut butter filling in a zigzag pattern. For a decorative effect, run a knife through ganache, in opposite directions.

Cover and refrigerate overnight.
Notes
The pie base is vanilla pudding because I personally think peanut butter pies made with cream cheese are too sour. Nutter Butters are my favorite cookie - so they make the perfect crust! The chocolate praline adds an element of surprise that really compliments the smooth and creamy peanut butter filling. And the ganache garnish - well, what's a dessert without CHOCOLATE? Overall, the texture and flavor combination of this pie is THE BEST!
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