Chocolate Peanut Butter Pie

My early twenties were a period of movement. I lived mainly out of a suitcase, shuffling between college dorms, internship accommodations, and my parents' house. In a year's time, I would call as many as four different beds my home. I loved the unpredictable nature of my life, this liberating feeling that I could go anywhere and do anything. It was freeing.

As the years passed, the pillow beneath my head grew fixed and my feet stayed in one place for a greater length of time. I moved to a small town of three thousand for two years; then I moved to a city of three million and that's where I still remain today. Though I resisted it in the beginning, I began to settle down, to find a community, to grow roots.

I closed on a beautiful house two weeks ago. The whole process still feels unreal; the understanding that I live here now is slow to set in. After years of living out of a suitcase, the lessons of minimalism stayed close to heart. Several rooms still sit empty after unpacking the boxes from my one bedroom apartment and will certainly sit empty for a while longer. The home is a blank slate, both exciting and intimidating at the same time.

I have dreamed of this moment for a long time. Now that it's here, I'm spending my time trying to take it all in, to savor this experience.

After baking in cramped apartment kitchens for a number of years, a large functional kitchen was one of the top elements I was looking for in my home. This new kitchen checks all the boxes, with enough counter space for several people to prep comfortably (or, in reality, enough space to support multiple messy, flour-covered projects). The new kitchen also features gas appliances. After using electric appliances my entire life, this particular adjustment has already become an adventure of trial and error.

For this Chocolate Peanut Butter Pie, I gave the gas oven a spin for the first time. The graham cracker crust bakes only long enough to set before it is cooled and filled with a rich, creamy peanut butter filling. Covered with a thick chocolate glaze and a smattering of salted peanuts, the pie is a simple homage to the candy bar of similar flavors.

I enjoyed a slice while sitting on the floor of my empty dining room. Between bites, I imagined the memories that would be made in this room someday.

This Chocolate Peanut Butter Pie is a rich, chilled dessert that has a flavor reminiscent of a favorite candy bar. A crisp graham cracker crust is filled with a peanut butter filling made from creamy peanut butter and coconut cream (but don't worry, it tastes nothing of coconut). Spread with a thick chocolate glaze and garnished with salted peanuts, the pie is shaped into its final form. Serve chilled, with a tall glass of milk.

One Year Ago: Dulce de Leche Cake
Two Years Ago: Strawberry Layer Cake & Blueberry Oat Crumble Muffins
Three Years Ago: Berry Topped Angel Food Cake, Mango Margarita, & Chocolate Cacao Nib Banana Bread
Four Years Ago:  Buckwheat Pancakes, White Chocolate Espresso Cake, Vanilla Chia Pudding, & Rhubarb Vanilla Pound Cake
Five Years Ago: Multigrain Bread, Blueberry Lemon Crumble, Vanilla Cupcakes, Toffee Chocolate Chip Cookies, & Coconut Nutmeg Pudding
Six Years Ago: Roasted Cherry Brownies, Whole Wheat Chocolate Chip Cookies, & Garlic Parmesan Pull-Apart Bread
Seven Years Ago: Lemon Tart, Chocolate Sherbet & Tapioca Pudding

Chocolate Peanut Butter Pie

Yields 8-10 servings

Graham Cracker Crust
2 cups (285 grams) graham cracker crumbs (about 12 crackers, crushed)
1/4 cup (50 grams) brown sugar, packed
Pinch of salt
6 tablespoons (85 grams) butter, melted

Peanut Butter Filling
14 oz (414 mL) can full-fat coconut milk, chilled overnight in the refrigerator
1 1/2 cups (405 grams) creamy peanut butter
1 1/4 cups (140 grams) powdered sugar
1 teaspoon vanilla extract

Chocolate Glaze
6 ounces (170 grams) semisweet or milk chocolate, coarsely chopped
1/2 cup (120 mL) heavy cream (or full-fat coconut milk)
1/4 cup (35 grams) salted, roasted peanuts, coarsely chopped

Preheat oven to 325 degrees (160 degrees C). 

In a medium bowl, stir together graham cracker crumbs, brown sugar, salt, and melted butter until uniform. Press evenly into a pie pan and bake for 10-12 minutes to set. Cool before filling.

For the filling, open a can of chilled coconut milk and scoop the solid cream from the top into a mixing bowl. Leave the liquid in the bottom of the can and reserve it for another use (smoothies, baked goods, etc). Add the peanut butter, powdered sugar, and vanilla extract to the solid cream and beat until whipped, about 3-5 minutes. Spread evenly into the cooled crust.

For the glaze, heat the heavy cream in a small saucepan until steaming. Immediately remove from heat and pour over chopped chocolate, allowing the chocolate to melt for 5 minutes before stirring until smooth and uniform. Spread evenly over the filling. Sprinkle with chopped peanuts.

Chill in refrigerator to set before serving. Store pie in an airtight container in the refrigerator.

Chocolate Cream Pie

Holiday baking is in full force in my kitchen. It has become a tradition to bake and decorate cut-out cookies for the holiday season while watching utterly cheesy, although delightful, holiday films. This year produced a trio of cutout flavors—classic sugar cookies, chocolate sugar cookies, and gingerbread cookies. The entire process typically takes place over three days (one to mix up the dough, another to cut-out shapes, and a third to decorate). While continuing the cookie tradition seems like such a good idea in the beginning, after six straight hours of decorating, I'm ready to toss in the pastry bag.

Yet, I persevere. The cookies are not for me. Boxed up and wrapped in ribbon, these cookies are shared with friends, family, and coworkers alike—a gift of holiday cheer.

My grandmother's holiday baking features a smattering of sprinkled, chocolate dotted, and powder sugar dusted cookies, but her standout dessert is a classic chocolate cream pie. For fifty years, the pie has made its appearance at the holidays, right after the food has been eaten and the dinner plates have been cleared. It has grown into a family favorite, beginning with my father's obsession when he was young and gradually capturing the hearts of the rest of the family. Now we argue over who gets the largest slice.

Traditions form the bedrock of holidays. Baking cookies (and eating pie) is one I hold dear. Without dusting the entire kitchen in an immovable layer of flour, the holidays would somehow feel a little less spirited.

Have a happy holiday season, dear friends.

Chocolate Cream Pie is a rich, sweet dessert to be shared. Chocolate pudding is made with whole milk and thickened with egg yolks and cornstarch. A baked pie shell is filled with the pudding and chilled to set. Just before serving, each slice is topped with whipped cream and chocolate shavings. Use your favorite high quality chocolate for best results—the chocolate flavor is bold. This pie is a great choice to serve after dinner with friends and family.

One Year Ago: Swedish Tea Ring
Two Years Ago: Chocolate Sugar Cookies 
Three Years Ago: Peppermint Marshmallows and Sugar Cookies
Four Years Ago: Almond Cardamom Rolls, Red Wine Chocolate Truffles, Gingerbread Cookies, & Candy Cane Cupcakes 
Five Years Ago: Peppermint Pinwheels, Candy Cane Popcorn, & Chocolate Clementine Cupcakes
Six Years Ago: Candy Striped Meringues, Chocolate Truffles, Gingerbread Cheesecake, & Peppermint Ice Cream

Chocolate Cream Pie
Adapted from King Arthur Flour

Yields 9-inch pie

1/2 recipe for double crust pie dough
2 tablespoons butter
9 ounces (255 grams) semisweet chocolate, coarsely chopped*
1 1/4 cups (250 grams) granulated sugar
1/4 cup (28 grams) cornstarch
2 tablespoons cocoa powder
1 teaspoon espresso powder, optional
1/8 teaspoon salt
3 large egg yolks
3 cups (700 mL) whole milk
1 teaspoon vanilla extract
Whipped cream, for topping
Chocolate shavings or curls, for garnish

On a lightly floured surface, roll out pie dough into a 14-inch round. Wrap dough lightly around rolling pin and transfer to a 9-inch pie pan. Gently press dough into the bottom and sides of the pan. Trim the dough to allow a 1-inch overhang. Pinch dough between thumb and forefinger to make an edge around the rim. Refrigerate until chilled, about 30 minutes.

Preheat oven to 400 degrees F (218 degrees C).

Line the crust with foil or parchment paper, and fill it with pie weights or dried beans to prevent the pie crust from changing shape while baking. Bake the crust for 15-20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10-20 minutes, or until golden brown. Allow to cool completely before filling.

For chocolate filling, place the coarsely chopped chocolate and butter in a medium bowl. Set aside.

In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, espresso powder, salt, egg yolks, and 1 cup milk. When the mixture is uniform, whisk in the additional milk and heat over medium heat until it comes to a boil, about 7-10 minutes, stirring frequently. When the mixture reaches a boil, turn the heat to low and whisk continuously for 1-2 minutes, or until the filling is as thick as a pudding and the whisk leaves tracks when stirring. Remove from heat and stir in the vanilla extract. 

Pour filling over chocolate and butter and whisk until uniform. Cover with plastic wrap to prevent a film from forming and chill.

To assemble, place chocolate filling in baked pie crust and smooth the top. Chill until ready to serve. Top with whipped cream and chocolate curls.

*For best results, use high quality chocolate.

Chocolate Gingersnap Tart

Snow fell from the sky in thick, heavy flakes as the sun slowly dipped below the horizon. I watched the world turn white from my couch, sipping a glass of wine while sifting through the mess of a craft project spread over the coffee table. I was ready for the change, ready to embrace the shift towards slow living that comes with the winter season. The cold weather feels like permission to stay indoors, wrapped in blankets and chunky sweaters, granting time to catch up on the quiet lifestyle that was put on the shelf when the snow melted in the spring. 

Winter is the season of recovery—an interval between life cycles—a pause for reflection and connection.

The light changes in winter, reflecting and refracting off the snow and ice, infusing the world with cool tones and sharp lines. Winter flavors echo the qualities of the diffuse light, a continued expression of the season. While autumn flavors are an indulgence in comfort and warmth, winter flavors bring a sharpness, an edge that cuts through the complacency, a reminder that the season has changed.

This Chocolate Gingerbread Tart feels like the bridge between the seasons, a transitional dessert. The smooth chocolate filling is sweetened and spiced with cinnamon, but the sharp bite of ginger cuts through it, bringing contrast to the dessert.

Bake this dessert and share it with your loved ones over the holiday season, finding connection in each other's company.

This Chocolate Gingersnap Tart is a decadent holiday dessert that is perfect for sharing. A gingersnap crust is filled with a rich chocolate filling and baked until the chocolate sets into a thick custard. The filling is silky and smooth, standing in stark contrast to the crisp, spiced crust. Use whichever type of chocolate you prefer—milk, semisweet, or dark—but take care to use a high quality brand. The tart itself is simple and quick to prepare; a small slice will go a long way.

One Year Ago: Pear Spiced Sangria
Two Years Ago: Glazed Chocolate Cake Doughnuts
Three Years Ago: Stovetop Popcorn & Gingerbread Bundt Cake with Pear Caramel Glaze
Four Years Ago: Chai Pear Scones, Hot Bourbon Apple Cider, Pumpkin Pie Espresso Bars, & Maple Roasted Chickpeas
Five Years Ago: Cranberry Orange Brioche Rolls, Cranberry Sauce, & Cranberry White Chocolate Tarts
Six Years Ago: "Please, Sir, Can I Have S'more?" Cupcakes & Chocolate Espresso Pots de Creme

Chocolate Gingersnap Tart
Inspired by Smitten Kitchen

Yields 10-12 servings

Gingersnap Crust 
8 ounces (about 32 cookies or 230 grams) gingersnap cookies, processed into crumbs
1/4 teaspoon ground cinnamon
4 tablespoons (57 grams) butter, melted

Chocolate Filling
3/4 cup (180 mL) heavy cream
3/4 cup (180 mL) whole milk
10 ounces (280 grams) semisweet or dark chocolate, chopped
1/4 cup (50 grams) brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs, whisked

Preheat oven to 325 degrees F (160 degrees C).

In a medium mixing bowl, mix together the gingersnap crumbs, cinnamon, and melted butter until evenly coated. Press mixture into a 9-inch tart pan. Bake for 8-10 minutes, or until fragrant. Remove from heat and keep oven on.

In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and stir until chocolate has melted and is smooth. Remove from heat and stir in brown sugar, cinnamon, and salt. Slowly add whisked eggs and stir until smooth.

Pour chocolate filling into baked gingersnap crust. Bake an additional 15-20 minutes, or until chocolate filling is set and does not move when the pan is lightly shaken. Cool to room temperature before cutting and serving. Lightly dust with cocoa powder, if desired.