Peanut butter cup cream pie from The Pie Academy: Master the Perfect Crust and 255 Amazing Fillings, with Fruits, Nuts, Creams, Custards, Ice Cream, and More; Expert Techniques for Making Fabulous Pies from Scratch (page 388) by Ken Haedrich

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Notes about this recipe

  • taste24 on January 13, 2021

    This recipe is fantastic! It was not too sweet, and we really liked the addition of the chopped up peanut butter cups on top of the ganache layer. Next time, I think we will add a little salt to the pretzel crust or elsewhere - for whatever reason, the saltiness from the pretzels didn't shine through as much as we hoped, though the crust was marvelous and a perfect choice for this pie. The peanut butter pastry cream was easy to make and thickened quickly - I found it strange that we were not instructed to put the pudding through a fine mesh strainer, but we followed directions and didn't. The result was thick, but it didn't seem wrong once the pie was assembled and eaten. Delicious!

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