Pies Recipes

Peanut Butter Pie – No Bake!

Peanut Butter Pie – No Bake Recipe! So we wanted to make a peanut butter pie recipe from a restaurant where Derica grew up… her Mom sent us what she found. Turns out, that secret recipe is still a secret. So… now I wanted peanut butter pie! I came up with a recipe for it, it’s really more of a no bake peanut butter cheesecake sort of thing, but it’s peanut butter pie to me. That’s my story and I’m sticking to it. We show you how to make a chocolate crust and fresh whipped cream too!
Ingredients:

Crust…
150 g all purpose flour
50 g cocoa powder
50 g confectioner’s sugar
6 g salt
120 g cold butter (1 stick)
70 g ice water

Topping…
475 g heavy whipping cream (typical 16 oz container)

Filling…
225 g cream cheese (8 ounces)
125 g peanut butter (1/2 cup)

Some links to items used in the Video:
* Scale https://amzn.to/2XKYQhH
* Hand Mixer https://amzn.to/2Jd6cTd
* Spoonula https://amzn.to/2XQuTgh
* Pie Pan (Mine is by Pampered Chef, not so easy to find anymore, but there’s lots of great options here) https://amzn.to/2RVmXVL

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Original of the video here

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Video Transcription

today make peanut butter pie
[Music]
hi I’m Brian alright Jerrica and as
Brian told you we’re making peanut
butter pie
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 gonna make peanut butter pie it
better have peanut butter in the pie so
today we’re still gonna make peanut
butter pie but we’re gonna 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 gonna do a
chocolate and today I’m gonna do it in
the food processor just to make things a
little bit quick and easy now I’m gonna
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
video is gonna 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 gonna 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 gonna 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 gonna 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 gonna 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 gonna 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 gonna use that for the
waters thing so I’m just gonna 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 gonna go into this bag with
my third hand yeah please yeah and forth
whoa alright and I’m just gonna 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 gonna 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 gonna
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 gonna just put
that to the side don’t even worry about
cleaning it out yet I’m gonna 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’m
gonna 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 gonna go
into the pie filling which has sugar
already the rest is gonna 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 gonna take oh
they see freshly clean spatula and I’m
just gonna 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 gonna 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 gonna have the lightening
effect that we want but it’s okay to
knock out some of that air I’m just
gonna put that there because I and we
mix
[Music]
[Applause]
don’t forget to scrape down the sides it
smells good doesn’t it
I see me making this like we’re sitting
there watching 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 gonna 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
[Music]
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’m 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 gonna scrape it off the board here
and drop it into my pan now once I have
it in here I wanna 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 gonna 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 gonna 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 gonna 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 gonna 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
watching
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 gonna 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 gonna 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 gonna 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
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meantime though thanks for watching guys
have a great day eat some pie that
rhymes with bye-bye
[Music]
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 gonna 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 video 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 watch us
they’ve watched all this the last two
bites alright alright guys thanks for
watching have a great day
Burbank

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