Ingredients with Measurements:
- 1 1/2 cups crushed graham crackers
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1/2 cup Kacang Tolo (roasted peanuts from Indonesia)
- 1/4 cup chocolate chips, melted
Special Equipment Needed:
- 9-inch pie dish
- Food processor
- Electric mixer
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the graham crackers until they are finely crushed.
3. In a mixing bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until well combined.
4. Press the mixture into the bottom and up the sides of the pie dish.
5. Bake the crust for 10 minutes, then remove from the oven and let it cool.
6. In a separate mixing bowl, beat the peanut butter and powdered sugar together until smooth.
7. In another mixing bowl, whip the heavy cream until stiff peaks form.
8. Fold the whipped cream into the peanut butter mixture until well combined.
9. Stir in the Kacang Tolo peanuts.
10. Pour the peanut butter mixture into the cooled crust and smooth it out with a spatula.
11. Drizzle the melted chocolate over the top of the pie.
12. Chill the pie in the refrigerator for at least 2 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
- Chilling time: 2 hours
Temperature:
- Oven temperature: 350°F (175°C)
- Refrigerator temperature: 40°F (4°C)
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 540
- Total fat: 39g
- Saturated fat: 16g
- Cholesterol: 54mg
- Sodium: 272mg
- Total carbohydrates: 42g
- Dietary fiber: 3g
- Sugars: 30g
- Protein: 11g
Substitutions for ingredients:
- Graham crackers: Digestive biscuits, vanilla wafers, or Oreo cookies can be used instead.
- Peanut butter: Almond butter, cashew butter, or sunflower seed butter can be used instead.
- Kacang Tolo: Roasted peanuts or any other type of nut can be used instead.
- Heavy cream: Whipping cream or coconut cream can be used instead.
Variations:
- Chocolate Peanut Butter Pie: Add 1/4 cup cocoa powder to the peanut butter mixture for a chocolatey twist.
- Salted Caramel Peanut Butter Pie: Drizzle salted caramel sauce over the top of the pie instead of melted chocolate.
- Peanut Butter and Jelly Pie: Swirl raspberry or strawberry jam into the peanut butter mixture before pouring it into the crust.
Tips and Tricks:
- Use a spatula to press the crust mixture firmly into the pie dish to ensure it stays together.
- Let the pie cool completely before adding the peanut butter mixture to prevent it from melting.
- Use a piping bag to drizzle the melted chocolate over the top of the pie for a neater presentation.
Storage Instructions:
- Store the pie in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- The pie is best served chilled, but can be left at room temperature for 10-15 minutes before serving if desired.
Presentation Ideas:
- Cut the pie into slices and serve on a decorative plate.
- Garnish with extra Kacang Tolo peanuts and a drizzle of melted chocolate.
Garnishes:
- Kacang Tolo peanuts
- Melted chocolate
- Whipped cream
- Fresh berries
Pairings:
- Coffee
- Milk
- Tea
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the crust is too crumbly, add more melted butter to the mixture.
- If the peanut butter mixture is too thick, add more heavy cream to thin it out.
Food Safety Advice:
- Make sure to use pasteurized heavy cream to prevent the risk of foodborne illness.
- Wash your hands and all utensils thoroughly before preparing the recipe.
Food History:
- Kacang Tolo is a type of roasted peanut from Indonesia that is commonly used in traditional Indonesian cuisine.
Flavor Profiles:
- Sweet and salty with a nutty flavor from the Kacang Tolo peanuts.
Serving Suggestions:
- Serve chilled for a refreshing dessert.
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