Page 365 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Follow the instructions on page 237 for cutting and baking 4 (10-
inch/
25-cm) flattened rounds of puff pastry (Lemon Blues recipe,

procedure for the crust). Set the rounds aside to cool.

Procedure for the filling
1
. In the bowl of a stand mixer fitted with the whisk attachment, beat
the cream to very stiff peaks. Transfer the whipped cream to a
large bowl and refrigerate it.

2
. Fit the mixer with the paddle attachment and, in the same bowl,
beat together the peanut butter, cream cheese, confectioners’
sugar, vanilla, and salt until smooth and creamy.

3
. Add one-third of the whipped cream to the peanut-butter mixture
and beat until well combined. Add the remaining whipped cream

and gently fold it into the mixture with a large rubber spatula until
no streaks remain. Refrigerate the filling.

Procedure for the ganache
Place the chocolate in a heatproof mixing bowl. In a heavy
saucepan over medium heat, bring the cream and butter to a
simmer. Pour this mixture over the chocolate and let it sit

undisturbed for a few minutes. Once the chocolate has melted,
whisk the mixture until smooth. Allow the ganache to cool slightly.

Assembly
1
. Use a 10-inch (25-cm) cake ring or springform pan as a mold for
building the pie. Place the ring or pan on a parchment-lined baking
sheet. Gently place a round of puff pastry inside, nudging it all the
way down to the bottom.

2
. Spread ¼ cup (60 ml) of the ganache evenly over the puff pastry

and then sprinkle ⅓ cup (50 g) of the peanuts over the ganache.
Allow the ganache to set in the refrigerator or freezer for 5 minutes.