Ingredients with Measurements:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of sugar
- 1/2 cup of unsalted butter, melted
- 1 cup of creamy peanut butter
- 1 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of heavy cream
- 1/2 cup of chopped paçoca candies
- Whipped cream and additional paçoca candies for garnish
Special equipment needed:
- 9-inch pie dish
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the graham cracker crumbs and sugar until combined.
3. Add the melted butter and pulse until the mixture is moistened.
4. Press the mixture onto the bottom and sides of a 9-inch pie dish.
5. Bake the crust for 10 minutes or until lightly golden brown. Set aside to cool.
6. In a large bowl, beat the peanut butter, powdered sugar, and vanilla extract with an electric mixer until smooth.
7. In a separate bowl, whip the heavy cream until stiff peaks form.
8. Gently fold the whipped cream into the peanut butter mixture until fully combined.
9. Fold in the chopped paçoca candies.
10. Pour the mixture into the cooled crust and smooth the top with a spatula.
11. Chill the pie in the refrigerator for at least 2 hours or until set.
12. Before serving, garnish with whipped cream and additional paçoca candies.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories per serving: 500
Fat: 38g
Saturated Fat: 16g
Cholesterol: 63mg
Sodium: 259mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 25g
Protein: 10g
Substitutions for ingredients:
- Instead of graham cracker crumbs, you can use crushed digestive biscuits or Oreo cookies.
- If you don't have paçoca candies, you can use chopped peanuts or peanut butter cups.
Variations:
- For a chocolate twist, you can add 1/2 cup of cocoa powder to the peanut butter mixture.
- You can also add a layer of sliced bananas or strawberries on top of the crust before pouring the peanut butter mixture.
Tips and tricks:
- Make sure the crust is fully cooled before adding the peanut butter mixture to prevent it from melting.
- To make the pie easier to slice, dip a sharp knife in hot water before cutting.
- You can make the pie a day in advance and store it in the refrigerator until ready to serve.
Storage instructions:
Store the pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This pie is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the pie on a decorative platter or cake stand. You can also sprinkle additional chopped paçoca candies on top for added texture and flavor.
Garnishes:
Whipped cream and additional paçoca candies.
Pairings:
This pie pairs well with a hot cup of coffee or a cold glass of milk.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the peanut butter mixture is too thick, you can add a tablespoon of milk to thin it out.
- If the crust is too crumbly, you can add a tablespoon of melted butter to help it stick together.
Food safety advice:
Make sure to use pasteurized eggs and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Paçoca is a traditional Brazilian candy made from ground peanuts and sugar. It is often used in desserts and snacks in Brazil.
Flavor profiles:
This pie has a rich and creamy peanut butter flavor with a subtle crunch from the chopped paçoca candies.
Serving suggestions:
Serve the pie chilled and slice into wedges for easy serving.
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Region: Brazilian