Baking is Love: oreo-based peanut butter pie with chocolate ganache.

Since long time ago, I've always wanted to make desserts with peanut butter. I remembered as child that I really loved Skippy - a brand of peanut butter manufactured in USA. It was sooo yummy and always brings back so much memories in the past. But, since I couldn't find it here in Germany, the plan was buying another peanut butter spread, and what I found in the local market was a brand called Barney's Best. I'm very happy that it tastes REALLY good. It's craveably delicious, creamy, with a texture just like Skippy (if I still clearly remembered).

So, I'm happier that I finally created a new dessert with peanut butter.... Oreo-based Peanut Butter Pie with Chocolate Ganache. Inspiration?? Again, it came from Pinterest the day before. I modified a few great and exciting recipes which I accidentally found there.

A little tips: If you wanna try this recipe, and you aren't a huge chocolate lover, you don't have to use the Oreo as based (just leave it with a normal graham cracker crumbs) OR drizzle the pie with ganache. (because it will make the pie so chocolatey and sweeter as taste). But, if you are indeed a chocolate lover, or even oreo lover, just make it exactly the same like I did. :)

This pie tastes delicious. I just enjoyed a huge slice for my breakfast :p and shared the rest of them with my neighbours. Have a go guys! Here's the recipe:

For the Oreo-based:

Ingredients:

14-16 Oreos, crushed

6 tablespoons (85 grams) unsalted butter, melted

For the pie filling:

Ingredients:

1 tablespoon peanut butter spread

227 grams cream cheese, at room temperature

50 grams granulated white sugar

1 teaspoon pure vanilla extract

240 ml heavy whipping cream

Directions:

1). In a large bowl, mix together the crushed Oreos and melted butter.

2). Press onto the buttom of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom.

3). Covered with plastic wrap and place in the refrigerator to chill while you make the filling.

4). In a bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.

5). Add the sugar and beat until light and fluffy. Add a spoon of peanut butter spread. Scrap down the sides of the bowl and beat in the vanilla extract. Mix all together.

6). In a clean bowl, beat the whipping cream until soft peaks form.

7). Gradually fold the whipping cream into the cream cheese mixture.

8). Pour the filling over the chilled oreo crust and smooth the top.

9). Cover and place in the refrigerator for at least 5 hours or better overnight.

For the chocolate ganache:

Ingredients:

227 grams semisweet or bittersweet chocolate, cut into small pieces

180 ml heavy cream

28 grams (2 tablespoons) unsalted butter

Directions:

1). Place the chopped chocolate in a medium-sized heatproof bowl. Set aside.

2). Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil.

3). Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minuters. Stir gently with a spoon or whisk until smooth.

Makes enough ganache to cover until one - 9 inch (23 cm) cake.

For assembling:

After the pie has been chilled overnight and completely set, remove it from the fridge. Drizzle the pie with ganache, and cut a slice.... Enjoy!