Page 366 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

3
. Spread ⅓ of the peanut-butter mixture on top of the ganache layer,
smooth it with a small offset spatula, and top it with another round

of puff pastry.
4
. Repeat steps 2 and 3, continuing with the puff, ganache, peanuts,
chill time, and peanut-butter mixture until you’ve put the last piece

of puff on the pie. Do not spread any ganache on this last round.
Instead, carefully cover the whole pie with plastic wrap and freeze it
for at least 2 hours, or overnight. Refrigerate the remaining
ganache; you’ll use it to finish the pie.

5
. When you’re ready, remove the pie from the freezer. Using a blow
dryer or a heat gun, warm the sides of the cake ring or pan and
very gently remove it. Transfer the pie to a serving plate. Allow it to
rest in the refrigerator while you prepare the transfer sheets.

6
. Trim the sides of the chocolate transfer sheets to remove any

extraneous bits that aren’t an actual part of the pattern (there’s
empty space and often some manufacturer’s printing along the
sides).
7

. Measure the outside circumference of the pie using a piece of
kitchen twine. Cut the twine to the measurement of the pie, plus ½
inch (12 mm) extra. Measure the height of the pie with a ruler and
note the measurement.

8
. Cut each transfer sheet in half lengthwise. Using the height
measurement of the pie and a ruler, trim each piece lengthwise as
neatly as possible so you have 2 chocolate strips the same height
as the cake. It’s easiest to use an X-Acto knife or a razor blade for

the trimming; scissors require you to handle the sheet too much,
which tends to cause the chocolate to rub off.

9
. Line a work surface with parchment, then place the transfer-sheet
strips on it, chocolate side down and shiny side up. Line the strips