I have so much to tell you today, I don’t even know where to begin.
Oh right, I do know where to start. Pie. So.much.pie.
Savory pie. Sweet pie. Whoopie pie. Hand pie. Dub Pie. Chocolate Peanut Pie. It’s a parade of pies that was consumed Thursday evening at the second annual Pie Party Potluck Live hosted by Jackie of The Diva That Ate New York and Ken of Hungry Rabbit and held at the beautiful GE Monogram Design Center.
A room full of food bloggers is a fun night to have and there were many amazing pies baked up. So many in fact that I needed to box up some to be sure I could sample them all!
Chef Tagere – GE’s in house chef was kind enough to give us a pie crust making demo. A must for any pie party. I have to say, I am in awe of her pie crust making abilities – perhaps if I started making as many pies as she does I’ll be as good as her. I have to say though, part of her demo included using sponsor Kerrygold butter, she even said herself – this butter is good. We each got some to take home and I can’t wait to try it out.
Speaking of sponsors, Dub Pies was at the party serving up their awesome Australian/New Zealand meat pies. I love Dub Pies, my husband is a regular at their Windsor Terrace shop. Who can resist meaty, cheesy pies in buttery pastry? I know I can’t. Jealous because you can only get them in Brooklyn? Well guess what? Gareth from Dub Pies is kind enough to send some pies to one lucky person! You’ll need to keep on reading to find out all the details.
Oh yeah, about my pie. Are you wondering why this is chocolate peanut butter pie redux? Around this time last year I posted Bubby’s chocolate peanut butter pie recipe. I love Bubby’s pie, but I wanted to bring my own recipe to the party. In all honesty, I just wanted to create a giant Reese’s peanut butter cup.
|Chocolate Peanut butter Pie Redux + Pie Party Recap & Dub Pies #Giveaway!||
- 2 cups crushed chocolate cookies
- 4 tablespoons unsalted butter, melted
- 2 tablespoons white granulated sugar
- 12 ounces 60% dark chocolate or semi-sweet chocolate, finely chopped
- 1¼ cups heavy cream
- ½ teaspoon kosher salt
- 1½ cups peanut butter
- 1 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1¼ cups heavy cream
- optional: Reese’s peanut butter cups for decoration
- Pre-heat your oven to 350 degrees F.
- In a small bowl, mix together the crushed cookies, butter and sugar. Pour it into a 2 inch deep tart pan with a removable bottom. Firmly press the crust down, making sure to line the sides with the cookie crust. Bake for 10 minutes and let cool.
- Heat your heavy cream in a small saucepan over medium until it just begins to simmer.
- In a small bowl place the chocolate and salt – then pour the warm cream over. Let sit for 3-4 minutes until the chocolate begins to melt. Whisk the mixture, until the chocolate is completely melted and you have a thick ganache.
- Using a stand or hand mixer, mix together the peanut butter, confectioners sugar and vanilla extract. The mixture is going to turn into a big lump of peanut butter, don’t worry, it’ll smooth out when you add the whipped cream. Move to a large mixing bowl.
- Clean out the bowl of your mixer and if using a stand mixer, attached the whisk. Pour in the heavy cream and whisk until medium peaks form.
- Add ⅓ of the whipped cream to the peanut butter and stir well to smooth it out. Once smooth, carefully fold in another third of the whipped cream, twirling the bowl as you fold, making sure not to deflate the mouse. Continue with remaining cream. If you have white streaks, it’s fine, you don’t want to over mix.
- Pour in half the ganache into the bottom of the cookie crust. Smooth over the entire crust, including the sides. Place in the freezer for 10 minutes.
- Onces the ganache has set, add the peanut butter mousse, reserving ½ cup for decoration.
- Add the remaining ganache, smoothing over the top of the mousse. Place in the freezer for another 10 minutes to set.
- To decorate, add the remaining mousse to a pastry bag with a tip of your choice. Decorate as you like and top with chopped Reese’s peanut butter cups.
- Refrigerate for at least 2 hours to completely set before serving.
This pie is rich, so rich in fact that you really only need sliver to satisfy your chocolate and peanut butter cravings. It does get messy though, so be sure to keep it cold at all times and to serve cold.
Now about that giveaway I talked about, as I mentioned Dub Pies (Down Under Bakery), one of the Pie Party sponsors is giving away a whole bunch of their pies to one of my lucky readers! The pies will be shipped frozen to you, so you’ll be able to enjoy a hot one at home.
Giveaway Details: Twelve (12) assorted frozen DUB Pies. It is open to U.S. residents Only and will run from Monday, October 30, 2012 to Sunday, November 4, 2012 at 11:59 EST. I will announce one (1) random winner on Monday, November 5th. Please be sure to include a way to contact you via email when entering.
How to enter:
- Required entry: Leave a comment with your favorite type of pie.
Additional entries: (Not required but will give you more chances to win, please leave a comment after completing each task)
- Like DUB Pies on Facebook or Twitter
- Follow The Girl In The Little Red Kitchen on Pinterest
- Add The Girl In The Little Red Kitchen to your circle on Google +
- Like The Girl In The Little Red Kitchen on Facebook
Good luck to everyone who enters!
FTC Disclosure: I sampled DUB Pies at Pie Party Potluck Live, all opinions in this post are of my own. No monetary value was exchanged.