This recipe was inspired by a chatty office worker and his bitchy co-worker (me).
Five cubicles away, the conversation was getting louder, but then the conversation always seems loud when she’s trying to focus. She isn’t very good with noise, even background office noise, even after 11 months, even though he’s her friend. That’s why she’s in the far corner, tucked away from the rest of them, or that’s what she tells herself anyway. She stuffs earbuds in her ears and re-reads paragraph 5 of the contract.
Twenty minutes later, she pulls Chopin from her ears to find she can still hear him talking and her words just slips out, “Don’t you ever shut up?!” His saucer-sized eyes stare back at her, his mouth agape. She meant it as a gentle jab, but perhaps her irritation was too near the surface.
They’re joking about it soon enough – her caustic comment. She might have just the solution to her problem. Could she make a dessert to shut him up? He calls it “Shut your Piehole” pie. What filling could she use? Peanut butter, of course, that culinary sealer of loose lips and wagging tongues.
With that as her impetus, she creates Shut your Piehole Peanut Butter Pie.
This recipe doesn’t use a premade crust, Cool Whip® or packaged vanilla pudding, because she has the time and inclination to bake from scratch. Her only “cheat,” such that it is, is using a box of graham crackers rather than making her own (She doesn’t have THAT much time).
Peanut Butter Silk Pie
A fluffy peanut butter layer and fudgy chocolate layer all wrapped in a cinnamon graham cracker crust. The only thing you’ll say is mmm…
- 1 ½ cups graham cracker crumbs, about 9 whole graham crackers
- ¼ cup packed brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 7 tablespoons unsalted butter, melted
- 1 ⅓ cups heavy whipping cream, divided
- 5 oz. bittersweet chocolate
- 2 Tablespoons corn syrup
- ¾ cup creamy peanut butter
- 4 ounces cream cheese
- ⅓ cup sweetened condensed milk
- Lightly sweetened whipped cream (for garnish)
- Candied peanuts or shaved chocolate (for garnish)
- In the bowl of a food processor, whirl graham crackers to crumbs. Pour in a medium bowl and stir in brown sugar, cinnamon and salt with a fork. Add melted butter and stir until the mixture resembles the texture of wet sand.
- Press the mixture on the bottom and up the sides of a 9” pie plate, using a glass or the bottom of a measuring cup to firmly press the crust into the plate. Place the crust in the freezer to chill and firm up.
- Combine ⅓ cup whipping cream, bittersweet chocolate and corn syrup in a small microwavable bowl. Microwave at 30 second intervals, stirring in between, until chocolate is melted (about 60 seconds total). Pour and smooth ganache over crust and return to the freezer.
- In the bowl of the food process, combine peanut butter, cream cheese and sweetened condensed milk. Whirl until smooth. Add remaining 1cup heavy cream and process until the mixture is light and fluffy, 1-2 minutes. Spread the peanut butter mixture over the top of the ganache layer, cover and refrigerate for at least 2 hours. Garnish with sweetened whipped cream, grated chocolate and candied peanuts. Remove from refrigerator 10-15 minutes before serving. Take a big bite and shut your mouth.
I am not particularly fond of peanut butter but this tart sure pushes my will to try this recipe! Sounds delicious!
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