I hate goodbyes.
You can’t avoid them. Having moved more times than I can remember, I’ve certainly said my share. And in a business in which high turnover is not uncommon, I’ve been to many farewell parties and made many desserts, sending my co-workers off on a sweet note.
Call it goodbye pie.
I’ve written about my Nutella mousse pie before. It’s still probably my favorite, but this peanut butter pie is almost as good.
It’s salty and sweet. Creamy, smooth and almost airy. It can be downright addictive.
And it just might persuade someone to stay (we can always hope!).
Peanut butter pie
1 1/2 sticks butter
8 ounces of chocolate Teddy Grahams (or Oreos)
Peanut butter filling
2 8-ounce packages of mascarpone
1 16-ounce jar of peanut butter
1/4 cup powdered sugar
whipped cream (20 ounces heavy cream, 1/3 cup powdered sugar, 1 tsp vanilla)
12 ounces of heavy cream
12 ounces chocolate (I use Ghirardelli’s dark melting wafers)
Reese’s mini peanut butter cups
You’ll want to make the ganache first so it has time to cool down before adding it to the pie. To do that, place the chocolate in a heat-resistant bowl. Heat the heavy cream in a pot until it starts to boil. Pour it over the chocolate and stir well with a spoon or whisk until all the chocolate dissolves. Refrigerate.
While you make the crust, let the mascarpone sit out for a few minutes to soften.
Use a food processor to turn the Teddy Grahams into crumbs. Melt the butter and mix it with the crumbs. Split the mixture into two pie plates, covering the bottom and pressing up the sides. Refrigerate.
Make the whipped cream next. Beat the heavy cream, powdered sugar and vanilla on high until soft peaks form. Set about 1/4 of the whipped cream aside for topping. Refrigerate.
In a separate bowl, beat the peanut butter and mascarpone together until smooth. Add in powdered sugar and beat again until smooth. Gently fold in the whipped cream not being refrigerated. The mixture should be smooth, light and airy.
To assemble the pie, pour half of the ganache in each crust then top each with half of the peanut butter filling. Use the refrigerated whipped cream to finish off the top of the pie. Add Reese’s mini peanut butter cups for decoration.
Let chill for at least two hours.