Cake for this portioned dessert stuffed with fruit jam and a thick, airy pudding with peanut butter garnished sweet whipped cream made from crumbled crackers Graham, so prepare these pies for baking – a couple пустяков. 
Time: 35 мин.Difficulty: easy Quantity: 12 mini-pies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. peanut butter
- 3 tbsp. milk
- 1/3 Art. granulated sugar
- 1/4 Art. corn starch
- 1/8 tsp fine salt
- 3 beaten egg yolks from eggs of category CO
- 12 little basics for Graham cracker pie
- 3/4 Art. your favorite jam
- 1 tbsp. fat cream
- 2 tbsp. l powdered sugar
- 1/4 Art. coarsely chopped roasted peanuts
Recipes with similar ingredients: crackers, marmalade, peanut paste, Peanuts, icing sugar, starch, milk, cream, eggs
Recipe preparation:
- In a large saucepan, heat over medium heat 2 and 3/4 tbsp. milk until it becomes hot, but boils. In a large bowl, mix granulated sugar, corn starch and salt. Mix with egg yolks and the remaining 1/4 Art. milk. In the egg mixture, enter half hot milk and whisk until smooth condition, then gradually introduce the egg mixture into hot milk. Cook over medium heat, constantly stirring with a whisk, until mixture does not boil and does not thicken, 4-6 minutes. Remove from heat, stir peanut butter until it melts. Transfer to a bowl and lightly cool for about 5 minutes, stirring occasionally to no film formed on the surface.
- Place the base for the pie on a baking sheet or large dish. Put on the bottom of each cake 2 tsp. fruit jam. Slightly flatten with the back of a spoon or a small spatula. Spread the slightly cooled pudding evenly over the molds. Reverse flatten the pudding with the side of a spoon or small spatula so that it was flush with the edges of the cakes. Put the plastic wrap directly on top the surface of each pie and refrigerate until topping not freeze for at least 4 hours
- In a large bowl, whisk the cream and powdered sugar manually mixer at medium speed to steady peaks. Put in refrigerator before use. Beat the remaining jam with 2 tsp. water to a homogeneous state. Put a serving of whipped cream on top each cake, and use the back of the spoon to make a small depression in the center. Put some jam in the recess and sprinkle the cakes with roasted peanuts.
