This isn’t your everyday chocolate chip pie. With a gooey center you may find yourself wished it wasn’t so easy to make because it’s dangerous!
With the holiday season nearly upon us there are certain things you cannot escape: pumpkin everything, Christmas decorations and music at the store, and scads of new cookbooks! At least if you are a food blogger for the latter. It’s extra exciting when your foodie friends are some of the author’s of the season’s latest haul. One of the first of many that I will be diving into over the next few weeks is Something Sweet by Miriam Pascal (Overtime Cook).
While flipping through her cookbook for the first time I caught myself admiring her photos and after closer inspection saw that her recipes have tips for planning ahead, variations, and added notes with other handy info which I found incredibly thoughtful and helpful. My eyes were salivating over recipes such as pumpkin crumb cake, rice krispie treat truffles and almost had my heart set on the hot gooey caramel pie until I turned the page and saw the recipe for this pie.
Are you really surprised that I was drawn to a recipe involving peanut butter and chocolate? Miriam herself proclaims that this pie is “genius” so how could I not choose it as the first recipe I made from her beautiful cookbook! The steps were so simple and the ingredient list was not extensive meaning this pie could easily be in my belly asap. Thankfully she noted that while it may be tempting to serve this pie warm (with ice cream on top is where my mind went), she strongly suggests serving it at room temperature for optimal texture and flavor. After following her orders I can say without a doubt that she was absolutely correct. This pie was still a bit gooey inside but not to the point that it lost it’s shape. But good grief did it ever taste like raw cookie dough melting in your mouth.
And yes I was supposed to post this yesterday for #PBChocSat (and #Choctoberfest which BTW don’t forget to enter the giveaway!). If my Ohio State Buckeyes had lost to Maryland yesterday I would have never forgiven myself. Thankfully we managed to pull out a W for one more week. But you better believe I will be on top of things next week for the game against Penn State! I cannot show any weakness especially when I live with a Penn State alum/fan.
One year ago: Homemade Peanut Butter Goo Goo Clusters
Two years ago: Crispy Gnocchi
Four years ago: Butternut Squash Soup
CHOCOLATE CHIP PEANUT PIE
3/4 cup dark corn syrup
3/4 cup creamy peanut butter
3/4 cup Imperial Sugar granulated sugar
2 eggs, room temperature
1 tsp vanilla extract
1 cup roasted salted peanuts, coarsely chopped
1 cup semisweet chocolate chips
1 prepared chocolate graham cracker crust
Chopped peanuts, chocolate sauce, and whipped cream, for garnish (optional)
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together the corn syrup, peanut butter, sugar, eggs, and vanilla until smooth.
- Add peanuts and chocolate chips and stir until evenly distributed.
- Pour mixture into the pie crust.
- Bake for 45 minutes. Remove from oven and allow to cool to room temperature on a wire rack. (The center may be soft but it will firm upon cooling.)
- Serve at room temperature, garnished with peanuts, chocolate sauce, and whipped cream, if using.
Source: Something Sweet: Desserts, Baked Goods, and Treats for Every Occasion cookbook by Miriam Pascal
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