Page 419 - Pie Squared

½ teaspoon ground cinnamon

⅛ teaspoon cayenne pepper, optional

⅓ cup (32 g) chopped salted peanuts

⅓ cup (45 g) mini chocolate chips

For the crust: Heat the oven to 350°F; if you have one, place a
baking stone, Baking Steel, or inverted baking sheet on the center
rack to heat (see here).

Combine the cookie crumbs and melted butter until cohesive and
thoroughly buttered. Press the crust into the bottom of the slab pie
pan. I use a metal cup measure or the flat bottom of a glass for this
task. Refrigerate for 20 minutes.

Bake the crust (on top of the steel, stone, or baking sheet if using)
for 15 minutes, until it feels dry to the touch. Remove from the oven
and place on a rack to cool. Sprinkle with the salt.
For the filling: In a stand mixer or with a hand mixer, beat the

peanut butter, butter, and cream cheese until smooth and lightened.
Beat in the powdered sugar, cinnamon, and cayenne (if using).
Continue to lighten the mixture by beating at a high speed for 2 or 3
minutes longer, to make the pie light and fluffy. Scrape the filling into

the cooled crust and smooth the top.
Stir the peanuts and chocolate chips together and sprinkle them
decoratively along the edges of the pie. Cover and refrigerate for at
least 2 hours before portioning.

Techniques: Press-In Crusts (here), Cookie Crumb Crusts (here),
Birdseed, Crushes, and Rocky Road Garnishes (here)

Swaps:

Any cookie crust (here) will do.

For the filling, other nut butters are rich and delicious, cashew and
almond particularly. But not sunflower butter; it is dry and
unforgiving.

Top with a drizzle of chocolate or a splotch of whipped cream.