Peanut Butter Pie with Rosemary Graham Cracker Crust



Many of you are peanut butter partnership purists. There are those of you who love PB&J on white bread, no crust. Those of you who have been peanut butter and chocolate devotees since you first encountered the Reese’s peanut butter cup.

I know you. I hear you. But I’m also prepared to tell you that it’s time to accept peanut butter and rosemary pie into your life. Sure, it’s not as simple as spreading the combination on a slice of bread or unwrapping that iconic orange, yellow and brown wrapper. There’s more than a 5 minute time commitment involved.

Still, it’s simple. I’ve spent months dreaming up how this pairing could work without provoking a national uproar, and this recipe not only fits the bill, but also takes less than 30 minutes to make. (Exempting refrigerator time.)

The idea came from a UNC alumna I met in D.C., who loves peanut butter on rosemary crackers. She requested a dessert interpretation of her favorite afternoon snack, and I’ve been thinking about the recipe ever since.

With exams being over, I lack a sense of purpose. Until I enter the kitchen. My identity crisis is your peanut butter pie.

I adapted this filling and this crust for my recipe.

Also, you could, technically, not include the rosemary in this recipe. I’ll just tell you, however, that throwing herbs into a sweet pie is a fun party trick. You’ll see.

Rosemary graham cracker crust:
1 1/2 cups (about 12 crackers) graham crackers
1/3 cup white sugar
Pinch of salt
6 tablespoons butter, melted
A few sprigs of fresh rosemary

Peanut butter pie filling:
1 3/4 cups whipping cream, divided
1 cup peanut butter (I used one with no sugar added)
3/4 cup (6 ounces) cream cheese, softened
1/3 cup plus 2 tablespoons sweetened condensed milk
3 tablespoons powdered sugar
1 teaspoon vanilla

1) To prepare the graham cracker crust, preheat oven to 375 degrees. Break up the graham crackers and place in a food processor. (In a pinch, use a gallon size plastic bag and take out your anger on it.) Process until finely ground. Add sprigs of rosemary and process, then pour in butter, sugar and salt. Stir to ensure that all ingredients are incorporated.
2) Press the graham cracker mixture evenly into a tart or pie pan (about 9 inches in diameter). Bake for 7 minutes, let cool briefly, then place in the freezer to finish cooling.
3) Once the crust is cooling in the freezer, whip 3/4 cup of the cream until it forms soft peaks. Set aside. Combine peanut butter, cream cheese and condensed milk until just combined. Fold in whipped cream.
4) Pour the peanut butter filling into the graham cracker crust. Whip up the remaining cup of cream with powdered sugar and vanilla until it forms stiff peaks. Spread on top of the pie.
5) Refrigerate the pie for as long as patience allows, preferably at least 2 hours. Garnish with leftover rosemary sprigs.

What’s your favorite unusual flavor combination?

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One response to “Peanut Butter Pie with Rosemary Graham Cracker Crust

  1. Pingback: nestMeg’s First Birthday: Celebrate with Chocolate Cake | nestMeg

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