Page 418 - Pie Squared

PEANUT BUTTER SLAB PIE

WITH A CHOCOLATE WAFER CRUST

Serves 18

A peanut butter cup in pie form—velvety, buttery, and rich. The dark
black cookie crust is deeply bitter chocolate with very little sweet;
add in a measure of salt for essential balance. Kid-friendly, sure, but
I have yet to meet an adult who didn’t gasp just a little bit when

offered peanut butter pie. Use commercial peanut butter, not
“natural” style, for the silkiest filling. When I was a teenager, I spent
time in the West Indies. The peanut butter there was highly spiced
with roughly ground cinnamon and something spicy. When I first

made this pie, it begged for a subtle nudge from the spice cabinet,
so I added a pinch of cayenne.

Make Ahead: The crust may be baked and chilled several hours
ahead.

CHOCOLATE WAFER CRUST

1 (9-ounce) package Famous Chocolate Wafers (255 g), about 40 cookies,
crushed to a fine powder (about 2 cups)

8 tablespoons (113 g) unsalted butter, melted

¼ teaspoon kosher salt

FILLING

1¾ cups (450 g) creamy peanut butter

8 tablespoons (113 g) unsalted butter, softened
4 tablespoons (56 g) cream cheese

1 cup (113 g) powdered sugar