it’s 3/14!!! happy pi(e) day!!! #15 of 52, peanut butter & chocolate pie

forget the math, eat pie!!!  it’s like i have a holiday of my own just to celebrate this blog challenge!!!  so in honor of the day, i pulled out all the stops anad relived a vintage tv commercial.  and for those of you who do not remember: 

now that we’ve gotten that out of the way, let’s make a pie…around my house, pie is not something that gets eaten quickly unless it is ice cream or something chocolate.  add peanut butter to that and it will be gone in a flash.

chocolate cookie crumb crust

peanut butter and chocolate fillings are poured into the dish and then swirled together with a skewer

the finished pie before baking

the pie after baking

peanut butter and chocolate pie

1 (10″) deep dish pie that serves 8-10

preheat the oven to 325.  make the crust and then the two fillings.  pour each of the fillings into a measuring cup or pitcher with a 2 cup capacity.  alternately pour 1 cup of each filling into the center of the crust.  you will have a series of rings, see photo above.  swirl the two together gently.  bake for about an hour or until the pie is slightly puffed around the edges and a little firm in the center.  cool completely and chill before cutting and serving.  serve with whipped cream if desired.

crust
1 1/3 cup cookie crumbs
3 tablespoons sugar
4 tablespoons melted butter
combine the cookie crumbs and sugar.  pour in the butter and mix.  press evenly up the sides and across the bottom of the pie plate.  for the best consistency, use cookies that are not high in fat.  graham crackers, wafers or undipped biscotti will be lower in fat.  high fat cookies will make a crust that is greasy and hard to press into the pan smoothly.

peanut butter filling
1/3 cup brown sugar
1/2 cup corn syrup-light
1/3 cup half and half
1/3 cup peanut butter-homogenized!
1/2 teaspoon vanilla
2 eggs
place all ingredients in a bowl and use that elbo grease to whisk it together until it is smooth!

chocolate filling
2 ounces unsweetened chocolate
1/3 cup half and half
1/3 cup brown sugar
2 eggs
2/3 cup corn syrup
1/2 teaspoon vanilla
melt the chocolate and half and half in a microwave using the lowest heat setting.  the goal is to melt but not overheat so use short intervals of 30-45 seconds.  whisk the chocolate with the brown sugar.  whisk in the eggs, one at a time.  whisk in the corn syrup and the vanilla.  to get a smooth and emulsified filling, follow the order as listed and do not try to take shortcuts-the chocolate can separate and it will not taste good or have a creamy texture.

this week’s round up!!!
many thanks to gwen daniels for sending photos of the maple pecan tart with butternut squash.  she also posted it up on her blog and you can read the full post here.  

well done gwen!  thanks for sharing photos and your blog page!   now for the rest of you out there-bake one, send me photos and see it here.  bakinbabe116@aol.com is the address and have a happy pi(e) day, y’all…

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