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Black-Bottom Peanut Pie
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Brief Description
Chocolate pie with top layer of peanuts and caramel.
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Main Ingredient
cocoa
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Category: Pies
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Cuisine: Southern
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Prep Time: 260 min(s)
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Cook Time: 80 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Dec 05, 2014
Number of Servings:
Ingredients:
- 1 sticks - unsalted butter
- 1 boxes - 11-ounce vanilla wafer cookies
- 1/2 cups - sugar
- 2 - vanilla beans split lengthwise, seeds scraped
- 8 ounces - bittersweet chocolate, finely chopped
- 1 cups - heavy cream
- 1 cups - sugar
- 1/2 cups - light corn syrup
- 6 tablespoons - unsalted butter, melted and cooled
- 4 teaspoons - molasses
- 3/4 teaspoons - kosher salt
- 3 - large eggs
- 2 cups - unsalted roasted peanuts
Directions:
MAKE THE CRUST:
Preheat the oven to 350° F. Melt butter in a saucepan over moderately low heat and cook, swirling, until browned, about 9 minutes; let cool. Process the cookies, sugar and vanilla seeds in a food processor until finely ground. Add the browned butter and pulse until the crumbs are evenly moistened; transfer to a 10-inch glass or ceramic pie plate and press the crumbs over the bottom and up the side to form the crust. Bake for 12 minutes, until lightly browned and set; let cool completely. Increase the oven temperature to 375°.
MAKE THE FILLING:
Put the chocolate in a small heatproof bowl. In a small saucepan, bring the cream to a boil and pour it over the chocolate. Let stand for 1 minute, then stir until smooth; pour into the cooled crust and let sit for 10 minutes.
In a bowl, whisk the sugar, corn syrup, butter, molasses, salt and eggs together and then stir in the peanuts. Pour the filling over the chocolate.
Transfer the pie to a foil-lined baking sheet and bake for 10 minutes. Reduce the oven temperature to 325° F and bake the pie for 50 minutes longer or until the filling is almost set.
Transfer to a rack and let cool completely, 4 hours.
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