Contempo Café Peanut Butter Pie Copycat Recipe - Diznify (2024)

Peanut Butter Pie

For the tart shells:

• 3/4 cup all purpose flour
• 1.5 tablespoons powdered sugar
• 4 tablespoons unsalted butter, very cold
• 1 egg yolk
• 1.5 teaspoons heavy cream
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt

For the pastry cream:

• 1/2 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 egg
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract

For the peanut butter filling:

• 1.25 cups organic powdered sugar, sifted
• 1/3 cup Smuckers Natural Organic creamy peanut butter Only use natural PB, the kind that separates, or the texture and sweetness won't be desirable.
• 1/3 cup cream cheese, cold
• 1/3 cup unsalted butter, melted

For the chocolate drizzle:

• 3 tablespoons semi-sweet chocolate chips
• 1 tablespoon whole milk

For decoration:

• 1/4 cup Cacoa Barry Chocolate Flakes
• Candy Pearls

Special Supplies Needed:

• small food processor
• electric mixer
• parchment paper
• rolling pin
• 4 3.125" tart rings
• mesh strainer
• large ice cream scoop with trigger (also called a “disher”)

Make the tart shells:

• In a small food processor, add the flour, sugar, butter and salt. Blend until you can no longer see big clumps of butter. Add the egg yolk, heavy cream and vanilla and blend until a dough forms. If a dough won’t come together, add another 1/2 teaspoon of heavy cream.

• Transfer the dough to parchment paper and chill in the refrigerator for 1 hour.

  If you’re also making the pastry cream, this is a good time to move on to step #2 (Make the Pastry Cream).

• Once the dough has chilled, preheat the oven to 350 degrees and prepare your baking sheet. Line a baking sheet with a piece of parchment paper and lay the tart rings on top, spacing them out evenly. There’s NO need to grease the tart rings.

• Divide the chilled dough into 4, equally-sized balls. One at a time, sandwich each ball of dough between two pieces of parchment paper and, using your hand, smash the ball into a disk. Then, using a rolling pin to roll each ball of dough into a circle about ¼ inch thick and 6” to 6.5” in diameter.

• Transfer the rolled-out dough to the tart ring and use your hands to make sure the dough reaches the inner bottom parchment paper and sides of the inner tart ring. The excess dough should spill over the top of the tart rings

  

• Once the dough is in place, put the baking sheet with dough-lined tart rings in the refrigerator for 10 minutes.

• Once chilled for 10 minutes, take the dough lined tart rings out of the fridge and roll a rolling pin on the top of each ring, cutting away the excess dough that is spilling over the sides of the rings.

  

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• Remove this excess dough and discard it (or roll it out and use a cookie cutter to make a few cookies!).

  

• Bake for 12 to 15 minutes or until the tart shells are very lightly browned. Once the tart shells are done cooking, you can immediately lift the tart ring up, releasing the shell out of the bottom of the ring.If the shell doesn’t release out of the tart ring right away, jiggle the ring lightly and/or scrape away any excess tart dough that’s cooked on the top of the ring and may be preventing the shell from being released.

  

• Transfer the tart shells to a drying rack to cool completely, approximately 1 hour before filling with pastry cream. The tart shells will keep for a day, covered and at room temperature, if you’re not assembling your pies right away.

Make the pastry cream:

• In a large bowl, whisk together the egg, cornstarch and sugar. Set this mixture aside to use later.

• In a saucepan, add the milk and cream. Heat over medium/medium-low just until boiling, whisking frequently to prevent burning.

• Once boiling, transfer the milk/cream mixture to a Pyrex measuring cup or another cup with a spout that’s easy to pour from. Whiskingconstantly, slowly pour the boiling milk/cream mixture into the egg mixture to combine.

• Wipe/rinse out the saucepan to remove any cooked milk that’s left in the pan.

• Transfer the combined cream/egg mixture back to the saucepan and over medium/medium-low heat while whisking constantly, bring the mixture to a boil. Once you see it’s started boiling, cook, continuing to whisk the cream for about 10 to 30 seconds or until the mixture thickens, then immediately remove from the heat and stir in the vanilla extract.

• Strain the pastry cream through a sieve or mesh strainer to remove any lumps.

• Transfer the pastry cream to a bowl and cover with plastic wrap, pressing the plastic wrap onto the surface of the pastry cream to prevent a film from forming on top of the cream. Put the pastry cream in the refrigerator and allow it to chill completely.

  The pastry cream will keep for a day in the fridge if you’re not assembling your pies right away.

Make the peanut butter cream cheese filling:

• Stir the peanut butter until smooth or remove the peanut butter from jar and beat using an electric mixer. Since the peanuts and oil separate, this step is really important. Don’t skip it!

• On the stovetop, melt butter gently over medium-low heat until just melted. Remove from burner, pour into another small bowl and set aside to cool slightly.

• Put the peanut butter into a medium-sized mixing bowl.

• Once butter has reached a lukewarm temperature, add the butter to the peanut butter and beat until combined.

• Then, add the cold cream cheese and beat until smooth.

• Finally, add the sifted powered sugar and beat until combined.

Assemble the peanut butter pies:

• Add 2 to 3 tablespoons of pastry cream inside each tart shell, just below the top edge of the tarts, and smooth the cream with a spoon.

  

• Run your ice cream scoop under hot water for about 20 seconds to warm it up, then dry the scoop off. Using your ice cream scoop, scoop just enough peanut butter cream cheese filling to fit into the scoop without spilling over (level the peanut butter cream cheese filling like you would if it was in a measuring cup). With each tart, add a scoop of peanut butter cream cheese filling on top of the pastry cream.

  

• Make a chocolate ganache. In a small saucepan, heat up 1 tablespoon of milk. Don’t let the milk boil. Add 3 tablespoons of semisweet chocolate chips and whisk until melted and combined, then remove from the heat.

• Take a small sandwich bag and snip off a little piece of the bottom edge to make a faux pastry bag. Transfer the ganache to the plastic bag and pipe ganache around the outside of the pie where the pastry cream meets the pie filling.

• Use a small Dixie cup or spoon to add chocolate flakes to the outside of the pie where you piped the ganache.

  

• Use the sandwich bag filled with chocolate ganache to pipe chocolate ganache, in a zig-zag pattern, over the top of the pie.

  

• Finish by adding a few candy pearls to the top of each pie and ENJOY! Once assembled, we highly recommend you eat the peanut butter pies right away. If you do not, store them in fridge and, when ready to consume, allow them to thaw at room temperature for 30 to 40 minutes so that the peanut butter cream cheese filling can reach the right consistency.