This comment appears to be in Chinese. Here is a translation:
In this joyful dining style, the chocolate pancake shell is filled with silky peanut butter and fresh cream. The melted chocolate and peanut butter droplets decorate the surface. Recipe source: Martha Stewart Living, August 2007. To make a 9-inch pie, the ingredients for the crust include 36 pieces of chocolate wafer cookies (8 ounces), crushed into crumbs, or 1 3/4 cups of wafer cookie crumbs, 6 tablespoons of unsalted butter, melted, 3 tablespoons of dark brown sugar, and a pinch of kosher salt. For the filling, you will need 6 ounces of cream cheese at room temperature, 3/4 cup of confectioners sugar, 1 teaspoon of kosher salt, 1 1/4 cups of smooth peanut butter, 1 tablespoon of pure vanilla extract, and 2 cups of heavy cream. For decoration, you will need 1 ounce of semisweet chocolate (preferably 55% cocoa), chopped, and 2 tablespoons of smooth peanut butter. The recipe involves making the crust, filling, and decoration, and freezing the pie for 4 hours (or up to 1 day, covered with plastic wrap). This recipe is featured in our book “Martha Stewarts New Pies and Tarts.”
27.04.2023 @ 17:19
This comment appears to be in Chinese. Here is a translation:
In this joyful dining style, the chocolate pancake shell is filled with silky peanut butter and fresh cream. The melted chocolate and peanut butter droplets decorate the surface. Recipe source: Martha Stewart Living, August 2007. To make a 9-inch pie, the ingredients for the crust include 36 pieces of chocolate wafer cookies (8 ounces), crushed into crumbs, or 1 3/4 cups of wafer cookie crumbs, 6 tablespoons of unsalted butter, melted, 3 tablespoons of dark brown sugar, and a pinch of kosher salt. For the filling, you will need 6 ounces of cream cheese at room temperature, 3/4 cup of confectioners sugar, 1 teaspoon of kosher salt, 1 1/4 cups of smooth peanut butter, 1 tablespoon of pure vanilla extract, and 2 cups of heavy cream. For decoration, you will need 1 ounce of semisweet chocolate (preferably 55% cocoa), chopped, and 2 tablespoons of smooth peanut butter. The recipe involves making the crust, filling, and decoration, and freezing the pie for 4 hours (or up to 1 day, covered with plastic wrap). This recipe is featured in our book “Martha Stewarts New Pies and Tarts.”