Update: They came. They saw. They conquered. Pictures from Hedy and Trew’s adventure are now on our Flickr!
Don’t worry, not together! Hedy is on the road again, this weekend in Chicago with Pastry Sous Chef Trew Sterling preparing for tomorrow’s annual Meals on Wheels Celebrity Chef Ball. She’s getting help from friend and former Miami-based chef Randy Zweiban, now of Province, to put out 350 Chocolate Peanut Butter Pies. Holding down the fort here in Miami is Pastry Sous Chef Amy Kalinowski, who accompanied Hedy to New York City Wine & Food Festival earlier in the month. We were wowed by this dessert special she is throwing down today, Roasted White Chocolate Bourbon Pie with whipped crema, wood oven roasted spiced pears & maple candied bacon. Come in to try it @MGFD_MIA at lunch or dinner, and if you’re feeling ambitious, the recipe for Hedy’s sweet Chicago reunion is below.
Chocolate Peanut Butter Pie
There’s something about pie that makes it one of my favorite desserts. It is just plain unadulterated fun, both eating it and making it. There are so many different flavor and texture combinations to play with! This one brings together two of my favorite ingredients to work with, chocolate and peanut butter, and no baking is involved. At the restaurant, I like to add an extra dimension of flavor by smoking the peanuts and cream, but this recipe can be made just as delicious at home with roasted peanuts and the simple decadence of traditional ganache.
- Hedy Goldsmith
Yields 16 slices
¾ cup roasted peanuts, crushed
2½ cups graham cracker crumbs
1½ cup pretzels, crushed
1 cup granulated sugar
1/3 cup dark cocoa powder
8 ounces butter, room temperature
8 ounces bittersweet chocolate, melted
¾ cup heavy cream
1 pound cream cheese, room temperature
12 ounces peanut butter, smooth
5 ounces confectioners’ sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract or paste
2 cups heavy cream
In a large bowl, combine peanuts, graham cracker, pretzels, sugar, and cocoa. Mix well by hand, then add the melted butter until incorporated. Press the crust inside the bottom and sides of a 9” spring form pan that has been lightly sprayed with Pam, making sure to press firmly. Cover and chill for 20 minutes in the refrigerator while making the ganache.
In a small saucepan over medium heat, gently bring the heavy cream to a simmer, about 5 minutes. Pour the cream into the bowl of melted chocolate, whisking until combined and forming glistening, velvety ribbons.
Remove the crust from the refrigerator and pour the ganache on top of the crust. Save about ¼ cup of ganache to drizzle over the finished pie. Cover and chill until firm, about 1 hour.
In a stand mixer, using the paddle attachment, cream on medium speed the cream cheese, peanut butter, confectioners’ sugar, and salt until light and fluffy, about 7-8 minutes. Scrape the filling into a large mixing bowl. Wash mixer.
In the same stand mixer, using a whip attachment, whip the heavy cream and vanilla until it forms soft peaks, about 5 minutes. Add about 1/3 of the soft whipped cream to the filling bowl. Carefully fold together.
Once combined, fold the rest of the cream into the filling and pour into the chilled spring form crust. Smooth the mixture with a rubber spatula for an even surface. Drizzle the remaining ¼ cup of ganache over the top of the pie. Chill covered until set, about 2-3 hours; you can also chill overnight or freeze for up to 1 week. If frozen, defrost overnight in the fridge before serving.
Carefully open the spring form pan and unmold the pie. Slice with a hot, dry knife. For an extra kick, serve with peanut brittle, and smoked candied bacon if you can find some!