Saturday, September 19, 2009

The most decadent pie EVER

"Slap Your Mama" Pie

This pie is usually a once-a-year kind of thing because it is so incredibly decadent that its only for special occasions. Mom was here this weekend and we had a little early birthday celebration and this was her requested birthday dessert. We came up with it a couple of years ago when thinking about ways to combine our fantastic peanut butter and chocolate pie recipes. When we discussed what to name it, my dad remarked that the pie was so good "it'd make you wanna slap your mama," thus, "slap your mama pie". The bottom layer is a chocolate fudge pie (that does include raw eggs - therefore, eat it at your own risk. p.s. - once you eat it, you will never go back). On top is a creamy peanut butter pie that is super easy to whip together. Put all that in a chocolate cookie crust and drizzle it with melted chocolate and you have the most fantastic indulgence around.

Preparation Time - 15 minutes
Setting Time - 1-2 hours

Prepared Chocolate Cookie Crust (either store-bought or a homemade one with a combination of chocolate cookie crumbs, melted butter, and a little bit of sugar or agave nectar baked in a 350 degree oven for 10-12 minutes)

Chocolate Layer
6 oz. semi-sweet chocolate chips (half of a bag, preferably high quality like Ghiradelli or Guittard)
2 T. milk or fat free half and half
1 T. sugar (or agave nectar)
2 large eggs, separated
2 t. good quality vanilla
1 t. Kahlua (optional)
pinch of salt

Melt the chocolate, milk, and sugar in a double boiler, stirring frequently. Let cool for approximately 5 minutes. Add the egg yolks one at a time, beating to fully incorporate after each addition. Add the vanilla and Kahlua (if using) to the chocolate mixture. In a separate bowl, using a mixer, beat the egg whites until stiff peaks form. This will take at least 5-6 minutes. Be patient. For the recipe to work, it has to be at the stiff peak point. Add the pinch of salt to the chocolate mixture and stir to combine. Using a rubber spatula, fold the egg whites into the chocolate mixture in three batches. As best you can, do not deflate the egg whites. They provide structure to the pie. Pour the chocolate mixture into the prepared crust and place in the freezer for at least 1 hour to set. While its setting, make the peanut butter layer.

Peanut Butter Pie Layer

2 T. cream cheese, softened (low-fat will work in this recipe)
1/3 c. peanut butter (while the original recipe calls for smooth, we really like the crunchy - either will work)
1/4 c. milk
1 c. powdered sugar
1 1/2 t. vanilla
5 oz. Cool-Whip (I use light, this is a little more than half of a normal sized container)

Whip the cream cheese, peanut butter, and milk for 3-4 minutes until combined. Add the powdered sugar and vanilla and beat for 3-4 minutes more. Stir in the Cool-Whip until fully combined.

Pour the peanut butter pie on top of the semi-set chocolate pie that has been in the freezer. Allow to set up in the freezer for 30 minutes to an hour more before serving. Keep refrigerated.





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