Peanut Butter Pie
- 6 1/2 ounces chocolate wafers
- 1 tablespoon sugar
- 5 ounces unsalted butter, room temperature, divided
- 1 batch AB's homemade peanut butter, recipe follows
- 3 ounces powdered sugar, approximately 3/4 cup
- 1 teaspoon vanilla extract
- 2 ounces good quality bittersweet chocolate, chopped
- 1/4 cup plus 1 tablespoon heavy cream
- Homemade Peanut Butter:
- 15 ounces shelled and skinned AB's roasted peanuts, recipe follows
- 1 teaspoon kosher salt
- 1 1/2 teaspoons honey
- 1 1/2 tablespoons peanut oil
- Roasted Peanuts:
- 2 pounds in-shell raw peanuts*
- 2 tablespoons peanut oil
- 1 to 2 tablespoons kosher salt
Preheat the oven to 350 degrees F.
In the bowl of a food processor, combine the wafers and 1 tablespoon sugar. Process until the wafers are fine crumbs. Melt 3 ounces of the butter and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely.
After the crust has cooled, place the peanut butter and remaining 2 ounces of butter into the bowl of the food processor. Process for 1 minute. Add the powdered sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth. Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool while preparing the topping.
Place the heavy cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.
Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.Homemade Peanut Butter:
Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, approximately 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
Yield: approximately 1 1/2 cupsRoasted Peanuts:
*Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
Preheat the oven to 350 degrees F.
Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.
Yield: approximately 2 pounds roasted peanuts in shell
Recipe courtesy of Alton Brown, 2007
Recipe courtesy of Giada De Laurentiis