I know it’s been said about 84 million times before, but it still bears repeating: peanut butter and chocolate are made for each other. It’s Mr. B’s favorite-ever flavor combination. So you can imagine my shock when, at a delightful restaurant in Atlanta clever enough to ask you to order dessert before you eat, he went with peach cobbler.
I ordered the peanut butter pie for him. After I tried it, I wouldn’t share. It was that good. (Mary Mac’s, people. I’d move to Georgia just for this restaurant.) That pie was the sort of dessert that leads to religious conversions and serious risks of diabetes (the peach cobbler was also delightful.) It was the silky texture of a Key lime pie, and tasted more peanut-buttery than peanut butter by itself. It was an awe-inspiring dessert.
When I decided to make it at home, I had to guess. There are a million peanut butter pie recipes on the Internet, and half a dozen in my
modest scary and growing cookbook collection, but none of them seemed quite right. The one I ended up making was good, but I had to go order the Mary Mac’s cookbook at the end of it, because after eating theirs a close second simply would not do.
This didn’t stop us devouring it.
Ingredients (makes one pie, serves 8-12 depending on gluttony and availability of ice cream)
For the crust:
4 T melted butter
For the filling:
1 1/2 cups sugar (I’d probably use 1/2 brown sugar next time; I was out.)
1 1/4 cups peanut butter
1 8-ounce package cream cheese
1 T vanilla
1/2 t salt
4 egg yolks
1 cup heavy cream
Preheat the oven to 300°F. Place the Oreos, filling and all, in the bowl of a food processor.
Process them until finely ground. There will probably be a few outlying chunks. I just ate them and didn’t worry about it.
Pour the crumbs into a bowl and mix in the melted butter.
Press the chocolate cookie mud into a buttered pie pan. Set the crust aside.
Place the cream cheese, peanut butter, and sugar(s) in a mixing bowl.
Mix well. The mixture will be very grainy and thick, like cookie dough.
Add the egg yolks, salt, and vanilla.
Mix them in, too. The mixture should be creamier now.
Add the cream.
Pour the mixture into the Oreo crust.
Bake at 300°F for 40-50 minutes until the filling doesn’t slosh anymore. The filling on mine cracked and bubbled and was altogether rather evil-looking (I’d have taken pictures, but we had guests.) but it was very tasty. I think it needed less cream, maybe even none at all, to get the thicker and richer consistency.
Chill before serving. As with most pies, this only gets better with ice cream!