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Nonnie's a Nutty Pie Brief Description: So my sisters and I call my Italian grandma Nonnie, same as my mom did with her grandma and hers before her. I figured it would be fitting to name this recipe after her since well, my Nonnie is a bit nuts. This recipe is more of a whipped up creamy peanut butter pie with a thin cookie graham crust. Due to the creams, tuck it away a few weeks to "steep". Cookie Butter (FW) 1.75% / Graham Cracker Clear (TPA) 2%: I didn't want a generic graham cracker crust. I wanted something to compliment the peanut butter a bit more so went the cookie butter route. This cookie butter smells delicious, however its still a bit lacking so I couldn't use it outright. It needs the graham cracker to fill in a bit on the spices and crunch. Peanut Butter (FW) 2% / Peanut Butter Cup (FW) 3.25%: Have you ever had Justin's salted peanut butter or their peanut butter cups? Well that's what I am reminded of when I taste these. The Peanut Butter flavor has a nice roasted and lightly salted taste to it, where as the pb cup is sweet, creamy, and has a hint of milk chocolate to it. I would have used the PB Cup only but it was too sweet and needed a roasted nut to balance it out more and act as the grated flecks of peanut on top of the pie in the picture. Italian Cream (HS) 1% / Bavarian Cream (TPA) 2% / Vanilla Custard (CAP) 2%: So I made several versions of this using different combinations of creams. I avoided cheesecake cause I recently made a cheesecake recipe and I want to branch out and work on improving my cream skills a bit more. I have never actually used Italian Cream in any recipes of my own before so I decided since my Nonnie is Italian, it was fitting. To be honest, I have no clue why this combo of creams is working so damn well but it is. I don't get any weird off notes even with only a week and a half of steeping but I am digging it a lot. As its steeping, I am noticing the creams are taking over the mix a lot more but they are blending nicely with the PB. At shake and vape its definitely a lot more PB than I am looking for so I am happy its mellowing out as it steeps. The crust is present but not overwhelmingly so to turn this into a full on bakery flavor. I decided to not add any whipped cream topping to this mix because when I did, it came out tasting like peanut butter lucky charms if that's even a thing. I recommend giving it at least 2 weeks to steep. To all you peanut butter fans out there, hope you enjoy!
COPYRIGHT: This recipe is the property of ExclusiveGirl and has been released under the CC Attribution-NonCommercial-NoDerivatives 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
Flavoring Ingredients
Vendor | Name | % | Actions |
---|---|---|---|
CAP | Vanilla Custard | 2 | |
FW | Cookie Butter | 1.75 | |
FW | Peanut Butter | 2 | |
FW | Peanut Butter Cup | 3.25 | |
HS | Italian Cream | 1 | |
TPA | Bavarian Cream | 2 | |
TPA | Graham Cracker Clear | 2 | |
Conditioning Time: 21 Days Total Flavor: | 14% |