recipe: salted peanut butter pie

happy pie day, y'all!

Imagine the Cool Whip-based, butter-crust peanut butter pie you’ve surely eaten at a diner at some point. Now let it go, because this pie is nothing like that! OK, it’s a little like that, but the differences are important to note. A slice of this baby is a silky sweet/salty piece of yum. I’m not sure if this description helps or hurts my cause, but the texture of this graham cracker-crusted pie is just like a pumpkin pie - light and smooth at room temperature, thicker and creamy straight out of the fridge. Is it weird? A little. But I prefer the term innovative. If you’re not convinced, there’s also a chocolate drizzle.

*excerpted from Baking by Feel (click for your copy!)

salted peanut butter pie

for the crust

1-1/2 cups (150g) graham cracker crumbs

2 tablespoons light brown sugar

tiny pinch of kosher salt

6 tablespoons (85g) melted unsalted butter

for the filling

1/2 cup (100g) light brown sugar

2 large eggs

1 teaspoon vanilla extract

1-1/4 cups heavy cream

1/2 teaspoon kosher salt

3/4 cup (165g) creamy peanut butter (not natural!)

for the topping

2 tablespoons semisweet chocolate

1-1/2 teaspoons heavy cream

flaky salt (such as Maldon), for sprinkling