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Science-driven American baking — cookies, pies, cakes with precision
Cut cold butter into flour — flaky pie crust, biscuits, scones
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Achievable elevated desserts — laminated doughs, cakes, custards
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Science-driven American baking — cookies, pies, cakes with precision
Cut cold butter into flour — flaky pie crust, biscuits, scones
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Achievable elevated desserts — laminated doughs, cakes, custards
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Let cream cheese come to room temperature. After it is at temperature, whip it with a mixer until it appears fluffed. Combine PB2, confectioners' sugar, and water in a separate bowl. Mix until thoroughly combined. Add the PB2 mixture to cream cheese and mix until well combined with the mixer. Add the container of Cool Whip to the PB2/cream cheese and continue to mix until combined. Fold in 3 tablespoons of the mini chocolate chips. Pour the mixture into the graham cracker crust. Smooth the mixture and add the remaining tablespoon of mini chocolate chips to the top of the pie to garnish. Place in the refrigerator for at least 4 hours before serving. Keeps well overnight.