American Classics: Chocolate Peanut Pie
For years I've looked longingly in the direction of pecan pie, but with a tree nut allergy, it's a love that will remain unrequited. I've tried to fill that sticky pie gap in my heart with substitutes, notably Shoo-fly Pie and the Black Bottom Oat Pie from Four & Twenty Blackbirds in Brooklyn. Recently I learned of a Peanut Pie that hails from Virginia and the Carolinas that sounded just like the nuts + sweet goo that I crave. Naturally this pie moved to the top of my to-make list.
As far as pie goes, it's pretty darn simple to make: just roll out and blind bake your favorite butter crust recipe, add some dark, dark chocolate and a simple gooey filling then top with split peanuts and bake until the center sets. The pie itself is a study in textures from the crunchy peanut brittle-like top to the gooey center and flakey crust. The chocolate, peanut, and sweet goo combo is reminiscent of a candy bar come to life (in pie form) with an added air of sophistication from the molasses. While I can't give you a direct head-to-head with pecan pie, my husband assures me that the comparison is apt and that he wouldn't pass up a slice of either.
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About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @blondiebrownie.