Now this stems back to a childhood obsession of mine back in Melbourne Florida. The other coast of Florida were originally from. There was a little place called pops. Casbah and they had a well kept secret peanut butter pie recipe so well kept that we can’t seem to find a real recipe for it today.
My mom sent me a recipe that supposedly is the original Pop’s casbah recipe. We were going to make that today and then we started reading it and we were like I don’t like it huh. I love peanut butter pie, but if you going to make peanut butter pie, it better have peanut butter in the pie. So today, we’re still going to make peanut butter pie, but we’re going to make it Brian’s way. That’s right, so I put together a simple recipe.
This is a no bake, refrigerator pie, there’s no cooking involved at all, so anybody can make this. This is great for the kids, whatever you want to do. The first thing you want to do is start with the crust. Now I decided to do a chocolate crust, not a crummy type thing, not a graham cracker style. This is a regular paste like pie, pastry crust with chocolate in it. Okay, so you’ve seen us do this crust before, but today we’re going to do a chocolate, and today I’m going to do it in the food processor just to make things a little bit.
Quick and easy now, I’m going to say this right now, if you don’t want to make the crust is okay, I do recommend you, try making your own, though okay, it’s just it. This is probably the most complicated part of the entire pie. Otherwise, you could put this together in literally five minutes. Of course, the article is going to take half an hour anyway. It’s just the way we are and one of the important things you need to remember when making a pastry pie crust.
Is that there’s science? That makes this happen? Yes, you will see some things that you will never see me do. I have notes – and I measured everything for two reasons: one consistency and two like she said it is actually science, you don’t want to add way too much butter or have way too much of this or the damage system doesn’t really work for baking. So well anyway. So what you need to make this pie crust is 150 grams of all-purpose flour.
Now you can use bread from if you really want to, but it’s got a lot of protein and it’s going to make a gummy purpose. Yeah I’ll come 50 grams of cocoa powder. This happens to be Hershey’s cocoa powder, but whatever you like, you can use bittersweet. You can use dark chocolate. I mean the more bitter you make the crust, the less the less sweet you make, the crust, the better the contrast between the sweet, peanut butter filling and the crust.
You don’t really want a sweet crust for this: okay, 50 grams of confectioner sugar – if you don’t have confectioner sugar, take regular white sugar, put it in your food processor and pulse it for about 30 to 40 seconds. Now you have confectioner sugar, the main difference. There is you’ll have a very fine grain sugar confectioner’s. Your actually has corn starch added to it so that it doesn’t stick together.
You will also need 1/2, a teaspoon of salt, I’m using kosher just because that’s what I like and we measured it out to weight of six grams. Yes, we’re doing everything in grams today and I’ll explain that in just a second you’re going to need 120 grams of cold butter, which we don’t have out yet because I want it to actually be cold. It is in the fridge. So for us, if that is one stick of butter, we took that stick, we cut it in fourths lengthways and then we cut it into cubes long ways.
We leave a cute little Bowl and stick that in the freezer right. So it’s getting very, very cold right now on purpose, there’s a good reason for it. The way this crust works is it forces the really cold fat with ice. All you need ice water too, and don’t just skin, don’t just put and put a couple ice cubes in there. It should be cold. This forces the fat into the flour in such a way that it forms a it, strengthens it and will hold together.
Okay, this, the only thing that you have to really do with this is get it together and put it in for like an hour and that that’s really it so, let’s just get started on it, so we need to butter alright. So we have our butter cubed. As we said put in a small bowl you’re going to do, take your flour dump it in carefully, so you don’t make a mess. No flour everywhere, take the sugar dump it in get all of it.
This is the stuff that you’ll be breathing it for like a week, cocoa powder salt. Now what I want to do is just most this time to combine what you’re creating powder everywhere. Yeah it’s going to happen. So at this point, all we have is a mixed up flowery mess that some of its in the air – even my lungs, now yeah 50. Now what we want to do is add in the butter which is nicely frozen together. Ideally, you want to break this up.
A little bit, but I’m showing you how foolproof this recipe actually is it’s really hard to mess up whatever put this in here my hand over it. What we’re doing is we’re looking for essentially the breadcrumb consistency. You’ve heard people talk about yeah, it’s still spitting out. Some some dust d’eryka, no matter what size who bought this thing all right now. My recipe calls for about 70 grams of ice water, which is probably half of this.
But what I actually want to do is start adding ice water through the little drip hole very slowly until it just comes together once I start, adding liquid I’m going to pulse it as little as possible. You do not want to overwork this dough. So just illustrate people who may not be aware this little part that you use to push things down in if you’re doing sugar with vegetables or whatnot has a little hole works wonderfully right there for distributing that liquid.
It’s used frequently like when we made the hummus. We could drizzle our olive oil in there to pretty muscle buying process, but we’re going to use that for the waters thing. So I’m just going to pour some in and start pulsing a nice Cuban it’ll stay cold, it’s dough! Now we take this off and then we get a zip top bag, probably mean a zip top bag for it. Let me explain the next stage in the crusts evolution is the chill chest as Elton Brown likes to say, and I stole that from him unabashedly.
So this mass is going to go into this bag with my third hand, yeah, please yeah and forth whoa alright, and I’m just going to scrape out the rest of this. I said it was easy. Didn’t say it was a message. I mean it’s cooking, you know it’s going to be a little miss. So if I get some more, whereas cooking is a full-contact sport, especially for me, but we don’t, we should have an accident coming. I die slice.
My foot open. You got most of it. What I want to do, get it all into the bottom here and you notice it’s just one big black mass, I’m not needing this. What I’m actually just doing is pushing it together. Now you know it’s good when it doesn’t crumble. How did you do this? Okay, it should be like brownie batter. Consistency is a good way to say it. Although it’s a lot, it’s actually even thicker than that, I’m just making it into one flattened mass.
The shape is relatively unimportant, but I’m doing this just for ease of rolling out later. You might see some big chunks of butter and stuff when you’re looking at it. Don’t worry, that’s okay, because what actually happens is as this. You know what before I talked put this in the fridge. So here’s how that crust works. What happens is everything’s cold now right so when we roll it out and we put it into the pie, pan, there’s chunks of butter in there you’ve seen pie, crust, they’re, all like kind of flaky and layering, and all that right.
Well, here’s how that happens. What happens is you have a layer of flour, layer, butter, layer, flower layer, butter, it’s kind of layered out that way and globules and whatever, as it starts to cook, that butter, which is made up of mostly water, turns to steam dissipates? All that’s left is a little bit of oil. That oil is now coating two sides of flour with a little gap in between, as that starts to cook it fries it just that little bit giving you a little bit of like a flaky crusty pie crust.
That’s exactly how that works so gives that a little bit of lift with nothing else in there for leavening and that’s how pie crust works. So the next step is to make whipped cream. Now you can buy whipped cream if they really want to it’s. Okay, I wanted to make our own, so what I got is ultra pasteurized, heavy whipping cream and it’s only ultra pasteurized cuz. I couldn’t find it any other way, so that’s pretty much how it comes.
There’s a lot of weird things that people say about this: most of them are probably true to some extent like you have to make the and copper you have to use yeah, they say a copper bowl is the only way to do it and the bowl should Be like frozen for three days before you start and cream of tarter should be added, and everything should be like almost freezing yeah. Guess what you take this you open it.
You pull the little thingy out that I can’t stand. You pour it into a bowl. Now this should be cold. Okay, like you came out of the fridge or something, but you don’t have to live in the Arctic to make whipped cream. You want to get it all out, stick stuff see, then I use a hand mixer. Can you put this in a stand? Mixer, yes, can you use a whisk and do it by hand yep done it that way too? All you do is start nice and slow.
So you don’t spray yourself and your loved ones and you just keep working it. No, I’m not going to bore you with the details of this. How do you know when you’re done? First, you can go like that and it really doesn’t move all that much see like it will fall out of there eventually and second, when it looks like whipped cream. You know it does sort of spray all over place and make a mess I’ll be honest, but YUM, okay, so we’re going to just put that to the side: don’t even worry about cleaning it out.
Yet I’m going to set this to the side, to what you have, though, is just basically a bunch of cream filled with air mashed together into one soluble mass. It took roughly four minutes of whipping yeah. It was nothing okay. What we do want to do now, though, is get all of our other ingredients into this bowl, which is our cream cheese. I’r going to use this to mix more later, confectioner sugar. You might be wondering why didn’t I put sugar into the whipped cream? Here’s? Why half of that whipped cream is actually going to go into the pie filling which has sugar already? The rest is going to go on top.
So just as we didn’t want to make an overly sweet crust, we don’t want it overly sweet, topping either contrast layers. They’re good things little dust and then our peanut butter use creamy chunky, probably won’t be as easy to work with. Then I’m going to take. Oh, they see freshly clean spatula and I’m just going to put like half the whipped cream in you want to leave enough. That you can put some topping on later, but the whipped cream in here helps to thin this up a bit.
So I’m just going to give this a little bit of a mix before I start because I just know that confectioner sugar wants to go flying all over the place and we already cleaned up from the heavy cream debacle. It spits it’s like a llama camels. Llamas lots of things spit now. I know we just spent all that time, putting air into that cream and now I’m just knocking it right back out. Well, yeah sort of still going to have the lightening effect that we want, but it’s okay to knock out.
Some of that air I’m just going to put that there, because I and we mix, don’t forget to scrape down the sides. It smells good. Doesn’t it I see me making this like we’re sitting there reading TV? Oh, I want to snack I’ll just whip this up. At 9 o’clock at night, I can see that happening. I do that with brownies. We should have a brownie episode, a little more mixing. It helps to whip it up a little bit to you were to putting some air into the mixture again all over.
As you can see, it’s thickening, okay, I’m going to call that filling Wow all right, so we’re done with these try to get as much off of them as I can I’m getting as much off as I can yeah yeah. I get one yeah you do next. We work on the crust okay, so we have our filling. We have our topping and we have our refrigerated crust. Note the firmness I did put some bench flour down first, so what I want to do is just get that kind of coated in in some flour.
A little bit not too bad just that I cannot work with it here. I’r really good at cooking, not so good at cleaning up, then I’m going to roll it out and you want to roll it out to roughly the size of your cake. Now I have this plastic scraper, because I can already feel where it starts to stick, and you want to just kind of flip it over try to keep it more or less the same thickness. All around this dough probably is enough to make three pies just so you know generally it’s my recipe for when I make a top and bottom, but it’s okay, maybe we’ll just make an extra thing across it’ll, be awesome if you’re wondering why I’m excited chocolate, peanut Butter and banana are three of my favorite things, so all I need to do is put banana slices on top of this pie and it would probably be my favorite thing right.
I not it so. Here’s our pie, pan, it’s not really enough for three pies. It’s really just enough for one: it’s okay! You could make this a lot thinner, all right, I’m going thick this time! Why? Because I feel like it. It’s really not that thick though, but it’s starting to stick. That’s where you want to get your scraper under there and make sure it doesn’t all right now. This is shortcrust pastry, which is actually really easy to work with, believe it or not, and doesn’t usually stick too badly until it starts to melt.
But what you want to do to transport is wrap it over this and I’m just going to scrape it off the board here and drop it into my pan. Now, once I have it in here, I wan na kind of lay it in the pan so that I can press it on the sides, be really careful. If you have the fingernails cuz, you can puncture it just kind of deal like this and you’re stretching it ever so slightly into that pan just to fill the corners.
You don’t want any little gaps kind of down a touch. Then I take my scraper and go along the outside and cut it. That is a good pick for us, but because it’s chocolate and if they did well, then they just don’t get pie. Oh no. The crust is too thick no way for you yeah. I love that no pie for you. That should be a t-shirt now this. What can you do with this? You can make another pie. You could prove yeah you can make.
You could probably make really good cookies out of that. To be honest, she’s she’s, not wrong. Okay, so got a pie crust now. Is this a no-bake pie crust? I hadn’t actually considered that we’re going to bake this pie, crust now at 350 degrees for probably about 15-20 minutes when it starts looking like it’s done, it’s done so what I want to do is grab a fork and what I’m going to do is dock this. What that means is just poke a bunch of holes in so it doesn’t rise.
You can put the beans thing in it and all that kind of stuff. If you want to I’m just going to dock it if it rises a little bit, I’m actually. Okay with that so we’ll see once that’s baked, so I lied. I said in the beginning, there was no cooking well, there is no cooking if you already have a pie, shell done sort of kind of, because usually those need to be big too, but really it’s not baking or cooking.
You just need to put this in an oven at 350. For would we do 20 minutes. I think so. Yeah 20 minutes, let it cool, so you can touch it right now. This stuff is the filling. This is our peanut butter, goopy, goodness, I’m just going to pour it right into the pick. The pie – shell, nothing complex here right, but you want to get it all because you know stuff and then make it pretty or at least make it even.
You will notice that my pie, shell shrunk a little bit as I blind baked it, but you know what we have whipped cream for that huh you’ll see what I mean in a minute. No one will know, except for the everybody out there reading all right. I was trying to not have so much left on the spoon because I’m going to have to lick the spoon right now. Oh my god, that is good everybody. So to distract you from derecho licking the spoon I’m going to put whipped topping you can totally do it, I don’t care, so this is just the rest of the whipped cream from earlier I’m going to spread that out now I could have put this in the Fridge first and did the whipped cream later, but yeah I like living dangerously.
This will make it just a touch harder, because I have to be more careful because you don’t want to mix it together. You could also be really fancy and put it in a piping bag and pipe it and pretty decorations, but you could I’m not going to taste any different. I know you see you eat with your eyes as much as your mouth, but you know what I eat with like. You can also decorate this with chocolate chips, peanuts.
You could even do Nana slices banana slices little mini Reese’s, peanut butter cups again, make it pretty or cover it. I have never claimed to be a cake artist as a type of person and I’m proving that right now, although I think I did okay just going to give this a little cleanup here, so the spray nun ceremoniously takes a spatula in his mouth. What that’s? How you make a peanut butter pot, you have any questions on how that was done, not the spatula in the mouth thing.
That was easy, just put it, but if you have any questions on anything that we did in here feel free to ask in the comments we tend to get back to them within just a few hours. If you liked this article, give us a give us a thumbs up if you like what we’re up to subscribe to our blog, if you want to, and if you do a little bell icon that way you get notified every time we make a new article. Meantime, though, thanks for reading guys have a great day eat some pie that rhymes with bye-bye.
So this has been in the fridge actually for a couple of days because we took it over to Savion Benz, but we thought hey, there’s a little left, so we cut two pieces of equal dignity and decided to taste it on camera in front of you. So we’re going to eat pie and tell you how good it is and before anyone gives me any guff, I said big piece or small piece. She said small piece I did. I opted for the big piece, so, as you can see, we have our chocolate cocoa.
Crusts that Bryan handmade it came out to be very cookie, like kind of reminiscent of an Oreo yep. We have our hand whipped cream, topping machine whipped. Oh right, we homemade homemade, whipped, topping and then the peanut butter filling now, because this was a no bake cream. Cheese based filling it ended up having a flavor profile, more romantic, all the cheesecake of cheesecake than what I was envisioning grape or popular pie um, but it is definitely peanut butter and it is definitely part young.
That’s all. There was a second end of the article. I would put bananas in this just kidding, but is he the only thing missing from this dessert is Benina, so this actually came out really really nice. It’s a super easy pie, even if you’re, not a baker, if you don’t bake anything, if you don’t cook, you could make this. If you have to buy the crust, it’s okay, trying to make it yourself, though it’s really not that hard doesn’t take long.
You can totally do it by hand if you don’t have a food processor, it just takes a little bit longer. The trick is don’t over, need it. So it’s not bread, you don’t want to knead it. You just want it to come together and then you roll it out and that’s it, keep it cold biggest thing. In summary, you can see it was pretty easy to make it’s delicious even days old and even though she says it’s cheesecake, who cares what it’s called? It’s good yeah, but do they need to read us they’ve readed, all this, the last two bites.
Alright, alright guys, thanks for reading, have a great day, Burbank