Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup chopped peanuts (optional)
Special equipment needed:
- Electric mixer
- Pie dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, beat the peanut butter, powdered sugar, and softened butter together until smooth.
3. Add in the heavy cream, vanilla extract, and salt, and continue to beat until well combined.
4. Pour the mixture into the pre-made pie crust and smooth out the top with a spatula.
5. Sprinkle the chopped peanuts on top of the pie (optional).
6. Bake the pie in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
7. Remove the pie from the oven and let it cool to room temperature before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 530
Fat: 42g
Carbohydrates: 29g
Protein: 11g
Sugar: 20g
Substitutions for ingredients:
- Creamy peanut butter can be substituted with chunky peanut butter.
- Powdered sugar can be substituted with granulated sugar.
- Unsalted butter can be substituted with salted butter.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Chocolate Peanut Butter Roskette Pie: Add 1/2 cup of chocolate chips to the filling mixture before pouring it into the pie crust.
- Peanut Butter Banana Roskette Pie: Layer sliced bananas on top of the filling before baking.
- Peanut Butter and Jelly Roskette Pie: Swirl in your favorite jelly or jam into the filling mixture before pouring it into the pie crust.
Tips and tricks:
- Make sure the butter is softened before mixing it with the other ingredients to ensure a smooth filling.
- Use a spatula to smooth out the filling in the pie crust to ensure even baking.
- Let the pie cool completely before slicing to prevent the filling from falling apart.
Storage instructions:
Store the Peanut Butter Roskette Pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices of the pie in the microwave for 15-20 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the Peanut Butter Roskette Pie on a decorative pie dish and garnish with chopped peanuts and a drizzle of melted chocolate.
Garnishes:
Chopped peanuts, melted chocolate, whipped cream, sliced bananas, or fresh berries.
Pairings:
Vanilla ice cream, coffee, or hot chocolate.
Suggested side dishes:
Fresh fruit salad, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the filling is too thick, add a splash of milk to thin it out.
- If the crust is browning too quickly, cover the edges with aluminum foil.
Food safety advice:
Make sure to store the Peanut Butter Roskette Pie in the refrigerator to prevent bacterial growth.
Food history:
Roskette Pie is a traditional dessert that originated in Italy. It is typically made with a shortbread crust and filled with a sweet almond paste.
Flavor profiles:
The Peanut Butter Roskette Pie has a rich and creamy peanut butter filling with a buttery and flaky pie crust.
Serving suggestions:
Serve the Peanut Butter Roskette Pie as a dessert after a family dinner or bring it to a potluck or holiday gathering.
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