I was thrilled to find some creative spins on desserts and knew I needed to make this pie, especially since it had a chocolate cornmeal crust. I did have a copy from the publisher, but hey, the cookbook comes out tomorrow (October 15, 2019.)
I followed the directions carefully for this pie, which meant a lot more fridge time than I would normally give a pie. I'm not sure if I made it right but the insides settle into a pecan pie like center without the nuts, topped by some peanut butter cakey layer, which is topped with ganache. I suspect the peanut butter and the sugar were supposed to be better blended, but this all happened while t baked. The crust rolled out beautifully after letting it chill as recommended.
Peanut Butter Chess Pie
1 recipe Chocolate Cornmeal Crust dough (recipe in cookbook)
2 tbsp unsalted butter, diced, at room temperature
1/2 cup creamy peanut butter
2 1/4 cups sugar
1 tbsp unsweetened cocoa powder
3/4 tsp kosher salt
3/4 cup whole milk
4 large eggs, lightly beaten
1 tsp vanilla extract
6 oz 60% bittersweet chocolate, finely chopped
2/3 cup heavy cream
For the Crust: See the cookbook.
For the Filling: Preheat the oven to 325 F.
Combine the butter and peanut butter in the top of a double boiler. Fill the bottom of the double boiler with water, set over low heat, and insert the top. The water shoudl not touch thte bottom of the insert and should never be hotter than a simmer. Stir the mixture with a silicone spatula until the butter has melted and hte mixture is compeltely combined, scraping down the sides as necessary and being careful not to incorporate air. Remove the top of the double boiler and set aside.
Combine the sugar, cocoa powder, and salt in a large bowl and whisk to combine. Whisk in the milk, then whisk in the eggs and vanilla. Stir in the peanut butter mixture.
Place the piecrust on a rimmed baking sheet. Gently pour the filling into the crust and bake for 30 minutes. Rotate the baking sheet and bake for 30 minutes more, or until the filling is set and no longer jiggles in the center when the pan is gently shaken. Transfer the pie to a wire rack and cool to room temperature.
When the pie is completely cool, make the ganache: Put the chocolate in a heatproof container. Put the cream in a small saucepan and bring to a simmer over medium heat. Pour the cream over the chocolate, cover, and let stand for 3 minutes. Stir to completely combine the melted chocolate and cream.
Pour the ganache over the top of the pie, rotating the pie if necesary to ensure that the ganache topping is even. Cool for 5 minutes, then refrigerate the pie for at least 2 hours to allow the topping to set before serving.
Serve the pie chilled. Tightly cover any leftovers and refrigerate for up to 3 days.
South by Sean Brock
Available 15 October 2019
Other recipes I marked to try:
- Sea Island Red Pea Spread with Cucumber Tomato Salad
- Chilled Summer Squash Soup with Buttermilk and Sunflower Seeds
- Tomato-Okra Stew
- Sorghum Seed Crackers
- Blackberry Cobbler
- Magnolia Vinegar and Brown Butter Pie (what?)!
- Buttermilk Pie
- Hand-Churned Peach Sherbert