Black-Bottom Peanut Pie

By Marcus Samuelsson |

This recipe is my spin on the classic Southern black-bottom pies. Ever since childhood, I’ve loved the combination of peanuts and chocolate. Once you have one slice, you won’t be able to stop.

Prep Details

Servings: 1 10-inch pie

Ingredients

FOR THE CRUST

8 tbsp (1 stick) unsalted butter

1 (11-ounce box) vanilla wafer cookies, such as Nilla wagers

2 vanilla beans, split lengthwise

½ cup sugar

FOR THE PEANUT TOPPING

1 cup sugar

6 tbsp (¾ stick) unsalted butter, melted

3 large eggs

½ cup light corn syrup

4 tsp molasses

10 oz (about 2 cups) unsalted roasted peanuts

¾ tsp fine sea salt

FOR THE GANACHE

8 oz bittersweet chocolate (64% caco), finely chopped

1 ½ cups heavy cream

Directions

Photo by Roy Finamore

MAKE THE CRUST

Preheat the oven to 350 F.

Melt the butter in a small saucepan over low heat and cook, stirring occasionally, until the milk solids brown and the butter smells deliciously nutty, about 10 minutes; be careful not to let it burn. Take it off the heat immediately.

Pulse the vanilla wafers in a food processor to make coarse crumbs. Scrape the vanilla seeds into the processor, add the sugar and melted butter, and pulse until all the crumbs are moistened. Press the crumbs evenly on the bottom and up the sides of a 10-inch pie plate. Bake until lightly browned, 12 to 15 minutes. Cool on a rack.

Turn the oven up to 375 F.

MAKE THE PEANUT TOPPING

Beat the sugar and butter in a large bowl with an electric mixer until fluffy. Beat in the eggs, one by one, then beat in the corn syrup and molasses. Stir in the peanuts and salt. Set aside.

MAKE THE GANACHE

Place the chocolate in a medium bowl. Bring the cream to a boil in a small saucepan over medium heat, then pour over the chocolate. Gently whisk until the chocolate is melted and the ganache is smooth.

Pour the ganache into the cooled pie shell and let it set for 10 minutes. Spoon the peanut topping on the ganache. Use an offset spatula or table knife to spread the filling evenly over the ganache, covering it completely.

Bake the pie for 10 minutes, then lower the heat to 325 F and bake until the crust is browned and the topping is set, about 45 minutes.

Cool on a rack for at least 1 hour before serving.