Happy Thanksgiving Eve, for any of you in the US.
Happy Wednesday to the rest of you!
I’ve already done most of my baking for Thanksgiving, and thought I’d share a quick recipe of one of the pies. I call it a sunflower pie because of the decorating, rather than the ingredients. It is in fact a chocolate peanut butter pie, but looks like this:
But here’s the recipe and decorating directions.
- premature graham cracker crust or
- 1.5 c crushed graham crackers
- 2 Tbsp sugar
- 6 Tbsp butter, melted
- four ounces chocolate – I use German baking chocolate, but you can use dark, milk, semi-sweet. Whatever floats your boat
- 5 Tbsp light cream, divided
- 4 ounces cream cheese
- 1 standard tub whipped topping (8 oz by weight)
- 1/3 c creamy peanut butter
- 1/2 standard tub whipped topping (4 oz by weight)
- handful of peanut butter chips
- 1/4 c chocolate chips
- 1 Tbsp peanut butter
- ziplock bag or pastry bag if you’re fancy 🙂
To make the crust:
- Preheat oven to 350 F.
- Stir together crumbs and sugar. Add melted butter and stir until mixture is evenly moistened.
- Press into a pie plate and bake for 8-10 minutes.
To make the chocolate layer:
- Melt the chocolate with 2 Tbsp cream. Stir frequently.
- Whisk in remaining milk and cream cheese.
- Allow to cool for about 20 minutes and then fold in whipped topping.
- Spread in cooled pie crust and place in freezer. This will start to set the chocolate layer and make it easier to add the peanut layer.
Make the peanut layer:
- Melt the peanut butter. You want it to be soft and runny, but not piping hot. I find about 30 seconds on high in the microwave does it.
- Use a whisk to combine peanut butter and whipped topping.
- Spread on the chocolate layer. Use a rubber spatula and pull from the center outward to make a petal design.
You could stop here, and it will be delicious. Just pop it in the freezer for at least four hours before cutting. Or you could read on and take it to the next level.
Make the pretty bit!
- Arrange your peanut butter chips in the center of the pie, like the seeds of a sunflower.
- Put the peanut butter and chocolate chips in a small microwave-safe dish and zap on high for about 20 seconds. Remove and stir, and then microwave for another 25 seconds.
- Stir very thoroughly. The chocolate chips will need to melt a bit more, so stir up. Maybe even mash stubborn chips with your spoon.
- Carefully pour/scrape this mix into your baggie. With a pair of sharp scissors, cut off the teeny-tiniest corner of the bag.
- Gently squeeze the bag and trace the outline of the ‘petals’ you made with your spatula. Once all the ‘petals’ are outlined, draw a line about 3/4 of the way up the middle of each.
- As a final touch, squeeze a criss-cross lattice over the peanut butter chip center. Just make a bunch of lines in one direction, rotate the pie 90 degrees and make a bunch of lines in the other direction.
Freeze the whole shebang for at least four hours, and then let sit at room temperature for about 10 minutes before serving. And then bask in admiration all evening.
I don’t have any pictures of the sliced pie yet, because it’s for Thanksgiving, but I’ll add them once I cut in. Trust me, thought, that it looks nice with the layers 🙂
So go forth and enjoy Thanksgiving and do lots of tasty baking, no matter what time of year it is!