There are a few things I must say before I jump into Day #7’s Pie. Consider it a bit of news, if you will.
1. If I peel back the curtain, you’ll see that pies are photographed in groups at our studio, usually 5-10 at a time, then taken home or given to photo staff. There’s no way we could or should eat this much food. And maybe if you’re lucky, we’ll make Frankenpies and drive them to your house or pass over the fence to our neighbor (6! Pies! In! One! Dish!).
2. The pie in today’s post came home with me, no doubt about it, and enjoyed with Adam’s family. More on this in a bit.
3. Joy The Baker. I can just say that all day. Joy. The. Baker. My friend. And her friendship makes me feel happy and like a better person, especially when I am basically living for her Sunday Posts. It’s my way of sitting at the table with her drinking coffee and reading the news. I’m not sure she knows this, nor am I’m sure she’d want me in a tattered robe sitting across from her. At least there’s no bedhead, sadly. Baldness can suck it.
4. Ok, on to this pie.
Duality aside, nothing makes me happier than old-fashioned pies that conjure up images of country kitchens and loud swinging screen doors (you can almost hear a radio show off in the distance, right?) Also, nothing makes me happier than modern over-the-top fun pies, filled with so much spirit that the ooohs-and-ahhs from people become giddy laughs. THIS IS THAT PIE. And it also gets bonus points for me for being salty, which is a fantastic way to cut through what could be an overly sweet pie. It’s not for the faint of heart, this pie makes a bold statement, but so will your family and friends when they see it. In fact, if you’re Adam’s brother you might throw out some expletives right in front of the sentence, so that “HOLY $*@& @&&#* CHOCOLATE PEANUT BUTTER PIE” can be heard no less than 8 houses down the street.
Joy The Baker’s Chocolate Peanut Butter Pie from her new book, Homemade Decadence.
- 1 1/2 cups heavy cream
- 1 (8-ounce) package cream cheese, at room temperature
- ¼ cup packed light brown sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup smooth all-natural peanut butter
- Graham Cracker Crust or Chocolate
- Cookie Crust (recipes below)
WHIPPED CREAM TOPPING
- 11/2 cups heavy cream
- 1/4 cup confectioners’ sugar
OPTIONAL GARNISH (Matt: Joy says optional but really, you’re telling me you’d skip these things? Do it. Trust).
- 1/2 cup coarsely chopped peanut butter cups
- ½ cup coarsely chopped salted pretzels
- 2 ounces dark chocolate, melted
- For the filling, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream until it holds soft peaks, 4 to 5 minutes. Transfer to a medium bowl.
- In the same bowl of the electric mixer (you don’t have to rinse it out) fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and pliable, about 3 minutes. Add the brown sugar, salt, and vanilla extract and beat well. Beat in the peanut butter until smooth. Remove the bowl from the mixer and gently fold in a quarter of the whipped cream. Gently fold in another quarter of the whipped cream. Repeat twice with the remaining whipped cream until the mixture is well incorporated but still fluffy. Spoon the filling into the prepared crust.
- For the whipped cream topping, in the clean bowl of an electric mixer fitted with the whisk attachment, beat the cream and confectioners’ sugar until it holds soft peaks, 4 to 5 minutes. Top the pie with the whipped cream mixture. Cover lightly with plastic wrap and refrigerate for at least 4 hours before serving.
- Just before serving, generously sprinkle with the chopped peanut butter cups or salted pretzels, or drizzle with melted chocolate.
- The pie will last, well wrapped in the refrigerator, for up to 4 days. makes one 9-inch pie.
GRAHAM CRACKER CRUST
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- Pinch of salt
- 5 tablespoons unsalted butter, melted and cooled slightly
- Put a rack in the upper third of the oven and preheat the oven to 350°F.
- In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Add the butter and stir with a fork until the mixture is thoroughly moistened. The mixture will not form a dough ball, but will stay a crumby texture.
- Dump the crumb mixture into a 9-inch pie dish and, using your fingers, evenly press the mixture along the bottom and sides of the dish.
- Bake until the crust is slightly golden brown, 12 to 15 minutes. Remove the pie dish from the oven and let cool completely before filling. makes one 9-inch pie crust