20 March 2009

best bloody peanut butter pie

There is a local haunt, the legendary Colophon Cafe, that has some amazing grub. Specifically, their peanut butter pie.

While rummaging through a used bookstore I found Northwest Best Places Cookbook which features The Pie. I have made it several times. it rarely yields leftovers and it's one of those desserts where people tell you several times how delicious it is. Nodding with wide eyes to say, no really, I am not blowing smoke up your ass, "It's Delicious."

And you know what my lady friends? You deserve such accolades so I present The Pie adapted from Northwest Best and Colophon.

One discretionary warning: you do need to make it slightly in advance, it comes together very easily but needs three hours in the freezer, so don't wait until the last minute to whip it up, and making it the day before and letting it freeze overnight is A-OK.

1 1/2 cups whipping cream
8 oz cream cheese, sofened
3/4 cup packed brown sugar
3/4 cup chunky peanut butter
1/2 teaspoon vanilla extract
1/4 cup powdered sugar
4 ounces semisweet chocolate, coarsely chopped
1 tablespoon chopped peanuts
8 ounces Oreo or other chocolate wafer cookies finely crushed (2 cups)
1/4 cup unsalted butter, melted



Combine the cookie crumbs and melted butter into a bowl and mix well. Pour mixture into an 8-ince pie pan and press evenly onto bottom and sides. Bake until set 7-10 minutes.


Put 1 cup of the whipping cream in a medium bowl, preferably stainless steel, and freeze for 10 minutes. Meanwhile beat cream cheese, peanut butter and brown sugar together in another bowl until creamy.

Take the whipping cream from the freezer, add the vanilla and beat on low speed for 2 minutes. Add the powdered sugar and beat on high speed until soft peaks form. Do not overbeat.

Fold the whipped cream mixture into the peanut butter mixture. Pour the filling in the crust , spreading evenly and freeze for at least three hours.

When the pie is frozen, combine the chocolate and remaining 1/2 cup whipping cream in a small microwave safe bowl for 30-45 seconds. (Or heat over medium low on stovetop) Stir until smooth, let cool slightly.

Take the frozen pie from the freezer and spread chocolate over it. Sprinkle with chopped peanuts before chocolate sets. If not serving right away return to the freezer. 20 minutes before serving, take the pie out of the freezer. Cut the pie with a sharp knife that has been run under hot water, it's easier to cut if it's still a bit frozen. Let sit another 5-10 minutes and serve.

Now sit around with your company, don't think about calories and enjoy the compliments.

1 comment:

Amy said...

mmm, that looks delish!!
I'll definitely have to try it one day!