I’m leaving on the jet aircraft…

Eeek… I got a new work! I’ll be moving to the Washington DC area.
Anyone from DC who also reads this? Provide me all the details. Where to move, how to proceed, good restaurants – everything!
A celebration is in order.
Wish to ditch calorie keeping track of and giggle on the Kim Kardashian and Kris Humphries scandle together with your besties?
It is time to break out the pie skillet. You understand it’s the best.
Biscoff cookies. Yes, they are ones you eat on airplanes. So beautiful. Such as a sweeter, crunchier graham cracker.
Obviously meant to converted to a beautiful crust.
Dark Chocolate at the top makes it heavenly.
Pure peanut butter cream like for the filling.
Nice raspberry jam swirled on top.
Okay seriously wipe your drool.
I shouldn’t have even to convince you to make this pie. It’s satisfying and easy to make.
Simply grab of fridge and bite into peanut buttery goodness.
Pie could be a cut of heaven. Pure happiness on my dish.
What could possibly be better?
By Monique of Ambitious Kitchen
For Biscoff crust:
1/3 cup of melted butter
1/4 cup of granulated sugar
For peanut butter pie filling up:
1 cup creamy peanut butter
2 cups heavy whipping cream
1/4 cup granulated sugar
3/4 cup powdered sugar
1 tablespoon of milk
For chocolates bottom:
For raspberry swirl:
To help make the crust:
1. Preheat oven to 350 degrees F.
2. Place Biscoff cookies in meals processor and pulse until they become good crumbs.
apart 2 tablespoons of crumbs for topping the pie later on.
4. Add melted butter and sugars in food processor chip with crumbs. Pulse once again before cookie crumbs resemble moist sand.
5. Scrape into 9 inches pie pan and use a spoon to press in to the side of the pan. Make sure it is actually, after that bake in oven for ten minutes. Take out of oven and place and cable rack to awesome.
For dark chocolate layer: Put dark chocolate chips and heavy cream into microwavable bowl and microwave recipe for pig feet 30 mere seconds. Remove of microwave and stir until most of chocolate potato chips are melted and it resembles chocolate sauce. Pour together with Biscoff crust, and cautiously spread a slim layer evenly on the bottom. Reserve.
To make the peanut butter filling up:
Place heavy whipping cream and granulated sugars in large dish. Using an electric mixer, beat until large and thick. Set separate large dish, combine the peanut butter, whipped cream mozzarella cheese, and powdered sugar until creamy. Add in milk and mix again.. Slowly fold in whipped cream until well mixed. Pour in pie pan on top of the chocolates layer spreading evenly.
For raspberry swirl: Microwave raspberry jam for 30 secs in microwavable bowl. Stir when carried out and drizzled together with peanut butter filling up. Have a butter knife and swirl around 10-20 instances. Sprinkle 2 tablespoons of leftover Biscoff cookie crumbs on top.
Place pie in refrigerator for 4 hours. You can even freeze for 4 hours in the event that you desire iced peanut butter pie.
Can also be served immediately but won’t be as great tasting. Garish with extra chocolates if desired.
Serves 9
Congrats on the brand new job, wish you get settled in DC quickly!
This dessert does appear to be a fabulous method to celebrate. You really can’t go wrong with melding these wonderful flavors. Would like to try that pie-simply delicious!

It's only fair to share...Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn