SALTY CARAMEL BLONDIE PIE

Serves 8 (or fewer depending on slice size) Graham Crust

1 pound graham cracker crumbs ½ cup brown sugar 1 teaspoon cinnamon 1 cup butter, melted

HOW TO PREPARE Combine graham cracker crumbs, sugar and cinnamon. Add melted butter. Press into bottom and sides of a 10-inch pie plate. Bake at 350 degrees for 8 minutes.

Blondie Filling

4 egg yolks ½ cup granulated sugar 7 ounces white chocolate ½ cup unsalted butter 1 cup heavy whipping cream ¼ cup all-purpose flour 2 teaspoons salt 2 cups caramelized peanuts, finely ground (Note: Store-bought honey roasted peanuts may be substituted. D’Amico’s the Continental caramelizes peanuts with simple syrup—equal parts sugar and water—heated in the oven until sugar dissolves.)

HOW TO PREPARE Whisk sugar into yolks and set aside. Melt butter and white chocolate together, add to egg mixture. Whisk in cream. Fold in flour, salt and peanuts. Pour into prepared graham crust. Bake at 325 degrees until set, about 1 hour. Cool pie to room temperature. Serve with caramel sauce and vanilla ice cream.

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