Peanuts permeate pie’s crust and filling
I’m sure you must have it marked on your calendar, but if you’ve failed to do so, March 1 is Peanut Butter Lovers Day. And if there were a Peanut Butter Lovers Club, I’d be running for president of said association. What lover of the creamy — or chunky, if you’re of a mind — creation can resist dipping a spoon in a jar and eating it by the spoonful? Forget the jelly and bread.
But what about pie? Peanut butter pie is a favorite in many homes. And there was a time when it could often be found in restaurants, but I don’t know what happened. Particularly in eateries around the South where it once was tradition.
Peanut butter pie is not a difficult dessert to make, and best yet, many are no-bake pies. And you get a lot of decadence for the money.
Naturally, peanut butter is the star of this pie, but then the fun part comes in when deciding on the crust. Graham cracker is a traditional crust, but a crust made from Oreo cookies is outstanding. A crust of crumbled shortbread cookies is another option. And don’t forget about peanut butter cookies if you want an unforgettable pie that’s pure peanuts.
Let me know if you know of a restaurant that serves peanut butter pie, and I’ll include your suggestions in this column. In the meantime, though, here’s a recipe in celebration of Peanut Butter Lovers Day.
Peanutty Peanut Pie
Crust:
26 Nutter Butter peanut butter cookies
1/2 cup cocktail peanuts
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
For the filling:
4 ounces cream cheese, room temperature
1 cup plus 2 tablespoons creamy peanut butter, divided
1 cup plus 3 tablespoons heavy whipping cream, divided
1 1/2 cups powdered sugar
Add the cookies, peanuts and salt to the bowl of a food processor fitted with the chopping blade. Pulse until the cookies are crushed and peanuts have been chopped into small pieces. Add the crushed mixture to a large bowl, and drizzle the melted butter over the top. Stir to coat all the crumbs in butter. Pour the crust mixture into 9-inch deepdish pie dish. Press firmly with fingers or the bottom of a small measuring cup to form the crust in the bottom and up the sides of the dish. The crust will be thick. Refrigerate to allow the crust to firm up.
In a medium bowl, use a mixer to beat the cream cheese until smooth. Add the 1 cup of peanut butter and 3 tablespoons of heavy cream, and mix until smooth. Set aside.
In a large bowl, use a mixer to beat 1 cup of heavy cream until frothy. Gradually add the powdered sugar, and mix until very soft peaks begin to form. Add the peanut butter mixture to the beaten cream in three batches,
mixing well after each addition. Mix until stiff peaks form. Spread the mixture into the prepared crust.
In a small bowl, melt the 2 tablespoons of peanut butter in the microwave until pourable. Drizzle the melted peanut butter over the top of the prepared pie. Refrigerate for at least 4 hours to allow the pie to firm up. Store covered in the refrigerator. Serve chilled, topped with additional sweetened whipped cream, if desired.
SPRING DRINKS
Scooter’s Coffee is getting a head start on spring with a new seasonal menu to help celebrate the company’s 25th birthday. Among the selections:
› Birthday Cake Latte: Espresso combined with white mocha, almond and frothed milk, topped with sweet cold foam and rainbow sprinkles.
› Butterscotch Caramel Latte: Espresso combined with frothy milk, infused with caramel and butterscotch, then topped with whipped cream and a drizzle of caramel.
› Sea Salt Caramelicious: This limited-time offering melds the signature Caramelicious drink with an infusion of seasalted caramel.
› Strawberry Acai Quencher With Lemonade and Peach Mango Quencher With Black Tea: Both infused with green coffee extract for natural energy.
Scooter’s Coffee has locations at 7318 Shallowford Road, 4631 Highway 58, 9395 Apison Pike in Ooltewah and 2825 Keith St. NW in Cleveland, Tenn.