I’m leaving on the jet aircraft…

Eeek… I got a new job! I’ll be shifting to the Washington DC region.
Anyone from DC who also reads this? Give me all the details. Where to move, how to proceed, good restaurants – everything!
A celebration is in order.
Wish to ditch calorie keeping track of and giggle over the Kim Kardashian and Kris Humphries scandle with your besties?
It’s time to use the pie pan. You understand it’s the best.
Biscoff cookies. Yes, these are ones you eat on airplanes. So beautiful. Just like a sweeter, crunchier graham cracker.
Obviously meant to converted to a beautiful crust.
Dark Chocolate at the top makes it heavenly.
Pure peanut butter cream like for the filling up.
Special raspberry jam swirled on top.
Okay seriously wipe your drool.
I shouldn’t even have to convince you to create this pie. It’s pleasing and an easy task to make.
Simply grab of fridge and bite into peanut buttery goodness.
Pie could be a slice of heaven. Pure happiness on my dish.
What could be better?
By Monique of Ambitious Kitchen
For Biscoff crust:
1/3 cup of melted butter
1/4 cup of granulated sugar
For peanut butter pie filling up:
1 cup creamy peanut butter
2 cups heavy whipping cream
1/4 cup granulated sugar
3/4 cup powdered sugar
1 tablespoon of milk
For chocolates bottom:
For raspberry swirl:
To help make the crust:
1. Preheat oven to 350 levels F.
2. Place Biscoff cookies in meals processor chip and pulse until they become fine crumbs.
apart 2 tablespoons of crumbs for topping the pie later.
4. Add melted butter and sugars in food processor chip with crumbs. Pulse again before cookie crumbs resemble moist sand.
5. Scrape into 9 inch pie skillet and use a spoon to press into the side from the pan. Make certain it is actually, after that bake in range for 10 minutes. Take out of oven and place and cable rack to great.
For dark chocolate layer: Put chocolates chips and large cream into microwavable dish and microwave for 30 mere seconds. Remove of microwave and stir until all of chocolate potato chips are melted and it resembles chocolate sauce. Pour on top of Biscoff crust, and cautiously spread a thin layer evenly on the bottom. Set aside.
To help make the peanut butter filling:
Place heavy whipping cream and granulated glucose in large dish. Using a power mixer, beat until heavy and thick. Arranged separate large dish, combine the peanut butter, whipped cream mozzarella cheese, and powdered sugars until creamy. Add milk and mix again.. Slowly collapse in whipped cream until well mixed. Pour in pie pan on top of the chocolates layer spreading evenly.
For raspberry swirl: Microwave raspberry jam for 30 mere seconds in microwavable bowl. Stir when done and drizzled together with peanut butter filling. Take a butter blade and swirl around 10-20 occasions. Sprinkle 2 tablespoons of leftover Biscoff cookie crumbs on top.
Place pie in refrigerator for 4 hours. You can also freeze for 4 hours in the event that you desire freezing peanut butter pie.
Can also be served immediately but won’t be seeing that delicious. Garish with extra dark chocolate if desired.
Serves 9
Congrats on the brand new job, wish you get settled in DC quickly!
This dessert does look like a fabulous method to celebrate. You really can’t fail with melding these wonderful flavors. Would love to try that pie-simply delicious!

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