- 1/3 cup light brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla
- 2 cups Peanut Butter Cookie Crumbs
- 2 Tablespoons melted butter
- Peanut Butter Brownies (from a mix)
- Chocolate Syrup (to drizzle)
- Peanut Butter (melted, to drizzle)
- Preheat the oven to 350.
- Pulse 10 – 12 peanut butter cookies in a food processor until you have at least 2 cups worth.
- Mix the cookie crumbs with the melted butter and press it into a pie pan.
- Bake for 10 minutes.
- Remove and cool.
- Crumble brownies into the bottom of the crust.
- Put the brown sugar, cornstarch, and salt into a large pot.
- Sift together to get the brown sugar mixed through.
- Whisk in the milk and cream and cook over medium heat bringing the mixture to a simmer, whisking occasionally along the way.
- As the mixture comes to a simmer, whisk constantly for one minute as it simmers.
- The mixture should be thick and coat the back of a wooden spoon.
- Remove from the heat and add peanut butter and vanilla extract.
- Pour the pudding over the brownies in the cookie crust.
- Cover the pudding with plastic wrap and refrigerate for at least 4 hours.
- Remove the plastic wrap.
- Top with brownie slices and drizzle with chocolate syrup and melted peanut butter.
serves 8, active time 20 minutes, total time 1 hour 15 minutes
- butter for greasing pan
- 1 ¼ cups Grape-Nuts cereal, divided
- 3 cups whole milk
- 3 large eggs
- ½ cup white sugar
- 2 teaspoons vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 pint vanilla ice cream
- Preheat the oven to 350°F. Butter an 8 x 8 glass baking dish. Pour ¾ of a cup of Grape-Nuts in a medium bowl and set aside, reserve the rest for garnish.
- In a small saucepan, heat milk over medium-high until just shy of boiling. Pour milk over Grape-Nuts and let sit for 5 minutes.
- In a small bowl whisk together eggs, sugar, vanilla, cinnamon, and nutmeg until just combined. Once Grape-Nuts are finished soaking, slowly whisk 3 tablespoons of the warm milk into the egg mixture to temper the eggs. Then slowly pour the egg mixture into the milk and Grape-Nuts mixture whisking constantly until combined.
- Pour pudding into greased baking dish. Place the dish in a larger roasting pan and then fill the roasting pan with water until it reaches about half way up the side of the baking dish (about the depth of the pudding).
- Bake for 55 minutes or until pudding is set in the center. Cool and serve with vanilla ice cream and Grape-Nuts sprinkled on top.
serves serves 8, active time 45 minutes, total time 4 hours
- 20 ounces (2 1/2 cups) store-bought eggnog
- 1 egg
- 5 egg yolks
- Kosher salt
- 4 ounces (1/2 cup plus 1 tablespoons) granulated sugar
- 2 tablespoons corn starch
- 10 ounces gingersnaps, roughly broken (about 3 cups broken cookies)
- 4 tablespoons butter, melted and cooled
- 8 ounces (1 cup) heavy cream
- 2 tablespoons confectioner’s sugar
- Sprinkle of freshly grated nutmeg
- Line a rimmed baking sheet with plastic wrap and set aside (have additional plastic wrap close at hand). Place the eggnog in a large saucepan and set aside. In a large bowl, whisk together the egg, yolks, and pinch of salt until they are pale and fluffy. In a small bowl, whisk together starch and sugar and add it to the egg mixture, whisking as you go. Whisk the mixture until smooth and shiny, about 1 minute. Gently heat the eggnog over medium heat, stirring slowly to prevent it from scorching. Once it begins to bubble at the edges, temper the egg mixture with the hot eggnog by ladling the hot eggnog into the bowl in small additions and whisking vigorously as you go. Once the two mixtures are combined, pour the liquid back into the saucepan and whisk it over medium heat. It will thicken. Keep whisking. Once it starts to bubble, continue whisking vigorously for two minutes more. Scrape the pudding onto the prepared baking sheet and press plastic wrap directly on top. Allow the pudding to cool at room temperature for 30 minutes, then transfer it to the fridge to cool completely, for approximately 3 hours and up to one day.
- Place the gingersnaps and 1/2 teaspoon of salt in the bowl of a food processor fitted with a metal blade. Pulse to grind the cookies down to uniform crumbs, approximately 30 seconds. Add the melted butter and pulse for an additional 15 seconds. Scrape the mixture into a pie plate and using your fingers, press to shape the crumbs into a crust against the bottom and sides of the plate. Chill for 30 minutes and up to one day.
- When you are ready to serve: In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream and confectioner’s sugar. Whisk to medium peaks. Remove half of the whipped cream from the bowl and place it in a piping bag fitted with a fluted tip and chill. Add the chilled pudding to the bowl with the remaining cream and whisk until the pudding is smooth and creamy. Pour the pudding into the prepared pie shell and smooth the top with a spatula. Pipe the reserved cream onto the top of the pie. Grate fresh nutmeg over the top and serve immediately.
serves serves 8, active time 1 hour, total time 6 hours
- One half recipe Easy Pie Dough, shaped and chilled in a pie plate
- 2 1/2 cups (20 ounces) cold heavy cream, divided
- 1 ounce confectioner’s sugar
- 2 teaspoons powdered, unflavored gelatin
- 4 ounces granulated sugar
- 12 ounces frozen raspberries, thawed
- Adjust oven rack to lower middle position and preheat oven to 425°F. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 15 minutes. Remove weights and liner, turn pie, and bake until the bottom crust turns golden brown, about 10 minutes more. Remove pie shell from oven and allow to cool completely.
- In a large bowl, whisk the heavy cream with the confectioner’s sugar until soft peaks form. Transfer to refrigerator until ready to use. Place 1/4 cup cold water in a small small container and sprinkle with gelatin. Set aside.
- In a medium saucepan, combine the granulated sugar and thawed berries and bring to a simmer over low heat, stirring occasionally to break up the solid pieces. Allow the berries to simmer until the completely broken up and some of the water has evaporated, thickening the mixture, about 20 minutes. Remove from heat and immediately whisk in the bloomed gelatin. Whisk for one minute, to ensure that the gelatin is completely dissolved.
- Set up a large bowl filled two thirds of the way to the top with ice and water and set aside. Place the saucepan with berry mixture into the prepared bowl of ice and water and allow it to chill. Stir it regularly to keep the gelatin from setting up until the raspberry mixture feels cold to the touch, about 5 minutes.
- Transfer the raspberry mixture to a large bowl. Stir in about 1/4 of the chilled whipped cream, to lighten the raspberry mixture, then use a big rubber spatula to fold in half of the remaining whipped cream. Fold gently until the color is consistent, taking care not to deflate the mousse. Return the rest of the cream to the fridge to be used as topping. Pour the mousse into the cooled pie shell and chill in the fridge for at least 3 hours before serving.
- When ready to serve re-whip the remaining cream just enough to bring it back to soft peaks. Using a piping bag fitted with a large star tip pipe the cream onto the top of the pie. Serve immediately, and refrigerate leftovers.