This recipe is certainly quite a mouthful in more ways than one! I was gifted a lovely glass pie dish from Pyrex to celebrate their 100 year anniversary and I started out trying to make a simple peanut butter pie. But as always, I had to put my own spin on things!
We don’t have graham crackers in Australia, so I substituted them for a combination of arrowroot biscuits and pretzels for the crust.
Then I feared the original version would be too sickly sweet, and stumbled across the concept of a “black bottom pie” and decided my dessert definitely needed a thick dark chocolate ganache in its base. And, to be fair, I feel most desserts need dark chocolate ganache incorporated somehow ;)
I kept the filling simple – it’s just cream cheese, peanut butter and a bit of sugar. Heaven. And finally, most peanut butter pies were topped with Cool Whip, another product we don’t have in Australia (but why would you use imitation whipped cream instead of the real deal? I’ve love to know!) so I omitted the cream topping and simply finished it off with a drizzle of dark chocolate and some crumbled pretzels.
- 200g arrowroot biscuits
- 100g salted pretzels
- 180g butter, melted
- ½ cup thickened cream
- 110g dark chocolate
- 250g smooth peanut butter
- 250g cream cheese, room temperature
- ½ cup caster sugar
- 50g dark chocolate
- Crumbled pretzels
- Blitz biscuits and pretzels in the food processor until finely crushed.
- Add in melted butter and pulse until just combined.
- Press the biscuit mixture into a 24cm/9.5″ pie dish and put in the fridge to set.
- Heat cream up into the microwave until warm (not boiling) and then add finely chopped chocolate, stirring until melted and combined.
- Pour the ganache on top of the set pie crust, gently coaxing the chocolate mixture up the sides of the crust.
- Return to fridge to set.
- Place the cream cheese and sugar in a large mixing bowl and beat until smooth.
- Add in the peanut butter and keep beating until smooth and creamy.
- Pour onto pie crust and put in the fridge to set for at least 2 hours.
- Melt the dark chocolate in the microwave in 30 second bursts until smooth and glossy.
- Drizzle the chocolate over the top of the pie and crumble over a few pretzels.
- Top with a final pretzel and enjoy!
So how was my bastardisation of the humble American peanut butter pie? Pretty damn delicious, if I do say so myself! This is a seriously rich pie, but it’s given balance by the omission of the whipped cream layer and the addition of the salty pretzels.
This glorious innards shot shows off the layers of the dessert well – a salty and sweet crust, a thick and fudgey ganache layer and a smooth and creamy peanut butter filling (with a crunchy topping of chocolate and pretzels for good measure!)
This is truly heaven on a plate.
And finally… Waka waka waka. Sorry, I forever have to turn pies into Pacman characters. Hah!
What’s your favourite American dessert? What would you like to see me try next?