We live in walking distance of the Florence Pie Bar, which is so quaint and hip and perfect that NPR featured it in their story last month about how hip and full of Hygge pie has become. As adorable as the shop is, with its orange door and seating area the size of a postage stamp, the $5-a-slice price tag keeps our visits infrequent. Lots of people do go; some people hang out there. Just not us.
Still, I follow them on Instagram and last February, when they posted a peanut butter pie topped with a crown of fudgy chocolate, I picked up Lilli (who is perfectly capable of walking) snapped her into her car seat, and zoomed over. You know how I am about the holy marriage of chocolate and peanut butter. The slice was amazing, but that’s the one and only time I’ve been.
But with their slices in my feed, I get a challesh, a hankering, for pie pretty regularly. So when I was flipping through What Can I Bring? Southern Food for Any Occasion Life Serves Up, by Today Show regular Elizabeth Heiskell, I was stopped in my tracks by the Peanut Butter-and-Banana Pudding recipe. Inspiration struck: What if I took just the peanut butter mousse part of the recipe, made myself a pie crust with all the leftover Graham crackers I had in the house from Sukkot art projects, and topped it with ganache? I mean, that’s what cooking and baking is all about, right? Inventing, and reinventing and borrowing, and building off a great idea.
So that’s exactly what I did. After consulting with Sylvie and my mother who both agreed there needed to be a layer of ganache in between the crust and mousse, to prevent the pie from getting soggy. And it was glorious! Just glorious! Sylvie has been given explicit instructions to serve this at my shiva if I go first (hopefully a very long time from now.) It’s a very rich pie, so a thin slice is all I need to get my fix.
This is a dead simple recipe which takes minutes to put together. You honestly don’t need fancy chocolate for the ganache; I just used the chocolate chips I keep in my freezer. The ratio of heavy cream to chips was 1:1 so it made for a very thick layer – key for me because I do love that combination of chocolate and peanut butter. I have no allegiance to peanut butter brands, but for this recipe don’t use the natural stuff.
We still have tons of Graham crackers leftover, and I’m still creating new pies. I made this lemon pie that I’ll share with you soon. That was even easier to make, if you don’t think you’ll get sick of eating pie. I don’t think I will!
First, make your Graham cracker crust:
1 sleeve Graham crackers, broken
4 Tablespoons unsalted butter, melted
¼ cup light brown sugar
Preheat oven to 350F.
In a food processor, pulse the graham cracker into crumbs. Add the melted butter and light brown sugar until crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake the crust for about 10 minutes, just until lightly browned. Let cool.
Make the Peanut Butter Mousse
3 cups creamy peanut butter
8 ounces (1 cup) butter, softened
1 cup (about 4 ounces) powdered sugar
Beat the peanut butter and butter with an electric mixer on medium high heat until smooth, about 2 minutes. Reduce the speed to low, and slowly add powdered sugar, beating until smooth.
Make the Ganache
1 cup heavy cream
1 cup chopped chocolate (chocolate chips are fine by me)
Bring heavy cream to simmer on stove top, stirring occasionally, for about 5 minutes. Turn off heat
Add chocolate chips to the cream. Let them sit, undisturbed, for 5 minutes.
Stir. It will turn velvety. Let cool slightly.
Assemble the Pie
Once your pie crust has cooled down, pour on a thin layer of ganache. Let cool. You should still have ¾ of the ganache left.
Once the ganache has cooled, spread all the peanut butter mousse on top of the chocolate layer, and spread evenly with a spatula.
Pour the remaining ganache on top of the peanut butter mousse.
Place in fridge to firm, about 2 hours.