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Chocolate Peanut Butter Pie

Chocolate ganache layered with peanut butter mousse in a peanut butter graham cracker crust. topped with whipped cream and a peanut butter cup.

Chocolate Peanut Butter Pie
TGI Friday's Copycat Recipe

Serves 10

2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup softened smooth peanut butter  (heat in microwave for about 30 seconds)
6 tablespoons melted butter

2/3 cup heavy whipping cream
1/4 cup bittersweet chocolate bits

4 oz cream cheese
1/4 cup softened smooth peanut butter
1 tablespoon softened butter
1 teaspoon vanilla extract
1/2 cup confectioner's sugar
1/4 cup heavy whipping cream

1/2 container softened Cool Whip (let sit out for about 20 minutes to soften)
5 mini crumbled Reese's  peanut butter cups

Crust:  Combine together all the crust ingredients and press in a 9" pie pan until you have a smooth, even crust. Bake at 350 for 10 minutes. If bubbles appear or crust is uneven after baking, use back of spoon to level out. Let cool.

Chocolate Ganache:  Heat whipping cream in a small pot until it bubbles. Add/pour over the chocolate and whisk together until smooth. Add this layer to the pie and spread until even. Put in the fridge to cool and harden for about 15-20 min. (If you used a glass pie plate and it is still hot to the touch, let cool until you can pick it up because you don't want the glass to possibly break.) If in the freezer, pull the cool whip out to start softening at this time. Usually takes about 20 minutes sitting at room temperature.

Peanut Butter Mousse:  In a large bowl, beat softened cream cheese until fluffy. Then beat in one at a time: PB, butter, vanilla, sugar. Add the whipping cream last and a little at a time. Whip until no streaks are left. Use a rubber spatula to scoop out and spread the PB mousse on top of the ganache layer as evenly as possible.

The last layer consists of cool whip and crumbled peanut butter cups (about 5 minis).Cover the pie and refrigerate until ready to serve. It usually takes a couple of hours for the whole pie to cool through.

Source:  Big Oven

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