Peanut butter cup pie

This years birthday dessert was a childhood favorite of mine. In the 90’s, my family and I would frequent all the hot spots, Denny’s, Coco’s, Marie Calendar’s, and of course, Baker’s Square. I mean, if the place didn’t have a pie selection after the meal, it wasn’t on my radar.

No matter the time of day, I’m always down for a French Slam from Denny’s. As for Marie Calendar’s, their chicken pot pie was the only savory pie I loved. I’ll never forget the excitement of being able to purchase them in the frozen section of the grocer. Then, Baker’s Square offered my favorite slice of pie, Peanut Butter Cup Pie. In 4th grade, this would be my birthday treat of choice.

I wanted to recreate this pie for my birthday this year. As I get older, part of me wants to hold onto childhood and once again enjoy some favorite memories. And this sensational pie is certainly a sweet memory. It’s decadent, rich, creamy, flavorful, and quite simply, a masterpiece.

I scoured the internet for recipes to make each layer of this pie. It consists of a peanut-graham cracker crust, unique to Baker’s Square, a layer of dark chocolate French silk, a layer of chunky peanut butter cup silk, and topped with fresh, fluffy whip cream, chocolate peanut butter cups, roasted peanuts, and a drizzling of chocolate ganache and caramel. Enough delicious stuff to send you into a food coma. Honestly, as I write this blog, I’m already thinking I need to make this again.

Let’s start with the crust. You can make this simple crust a couple days in advance. My advice would be to enjoy making each layer of this pie and tidy up the kitchen after each layer. Listen to music and lose yourself to the process.

Prepare your ingredients:

Peanut-Graham Cracker Crust

10 graham crackers
1/4 cup roasted peanuts
8 tbsp melted butter
3 tbsp sugar
pinch of salt

Step 1: Add graham crackers, peanuts, sugar, and salt to the food processor.

Step 2: Pulse until fine crumbs.

Step 3: While processing, slowly add the melted butter and process until it resembles wet sand.

Step 4: Gently press into a 9″ round pie dish, starting in the center and working your way up the sides.

Dark Chocolate Silk

Adapted from Taste of Home, French Silk Pie recipe

1/3 cup sugar
1 egg
1 oz unsweetened bakers chocolate
1/2 tsp vanilla
2 1/2 tbsp unsalted butter
1/3 cup whipping cream
1 tsp powdered sugar

Step 1: Combine sugar and egg in a small saucepan and cook on low, stirring constantly, until it reaches 160 degrees F. Remove from heat

Step 2: Stir in chocolate and vanilla until smooth. Cool to 90 degrees F (lukewarm). Stir occasionally.

Step 3: In a small bowl, cream the butter until light and fluffy. Add the chocolate mixture and beat on high speed for 5 minutes.

Step 4: In a medium bowl, beat the whipping cream until it begins to thicken and add powdered sugar. Beat until stiff peaks form.

Step 5: Gently fold the chocolate mixture into the whip cream until just combined.

Step 6: Pour into the crust and chill while making the next layer.

Chunky Peanut Butter Silk

Recipe adapted from Handle the Heat, Peanut Butter Pie recipe

1 cup chunky peanut butter
8 ounces cream cheese
1 cup powdered sugar plus 1 tbsp, divided
1 cup whipping cream

Step 1: In a large bowl, beat the peanut butter, cream cheese, and 1 cup of the powdered sugar until light and fluffy. Approximately 3-5 minutes.

Step 2: In a separate large bowl, whisk the the whipping cream until it begins to thicken using an electric mixer with the whisk attachment. Add in the remaining 1 tbsp of powdered sugar and continue to whisk until stiff peaks begin to form.

Step 3: Gently fold the whipped cream into the peanut butter mixture.

Step 4: Gently add the peanut butter layer on top of the French silk layer.

Whipped Cream Topping

2 cups whipping cream
1/4 cup powdered sugar

Step 1: Using an electric mixer with a whisk attachment, whisk the whipping cream until it begins to thicken. Add the powdered sugar and whip until stiff peaks form.

Step 2: Add the whipped cream to a piping bag fitted with a large drop flower tip, or your favorite tip. Do your best to pipe out lovely swirls of whip cream at the edge of the pie and one in the center. Or simply spoon dollops of whip cream around the edges and the center. It’s all going in your belly anyhow and you’re about to cover the pie in peanut butter cups, chocolate, and caramel. So don’t worry about your whip cream designs.

Toppings

Sprinkle on some roasted peanuts. Cut approximately 15 mini peanut butter cups into halves and quarters and pieces and cover your pie how you please.

Chocolate Ganache

4 ounces semi-sweet chocolate (chips or chopped bakers chocolate)
1/4 cup heavy cream

Step1: Cook the ingredients in a double boiler over simmering water until smooth and warm, stirring occasionally. You can put a heatproof bowl over a pot of water, just make sure the water isn’t touching the base of the bowl.

Step 2: Let it cool then drizzle it over the pie.