It’s my birthday today and in honor of hmm hmm myself, just kidding, I had to share what has easily become one of my go-to pies. I’ve actually been meaning to post this for a while, it is really only a coincident I am doing it today thanks to a friend that emailed asking for the recipe.
About a year or so ago I came across “The Gourmet’s Guide to Cooking with Beer” by Alison Boteler. One recipe, titled “Peanut Butter and Porter Pie” had my mouth-watering, and I couldn’t wait to test the recipe.
Wanting to add a little extra oomph to the flavor profile, I decided on using a mocha porter for its notes of coffee instead of the regular porter called for in the original recipe.
Having a passion for NC beer, I looked to use a local porter but unfortunately Harris Teeter didn’t carry any (note: this was awhile back and HT has since started carrying a larger selection of local beers). Instead I used Kona’s Pipeline, a mocha porter made with 100% Hawaiian Kona coffee. I have since tested the recipe with several other beers and found the Duck Rabbit Milk Stout from Farmville, NC is an excellent, if not the best substitution.
The pie was light and fluffy with the peanut butter and coffee coming through in each bite. I love the taste of the homemade peanut butter graham cracker crust but this recipe is easily adapted to use a pre-made crust (see below).
The recipe is simple and easy to whip together. The only time-consuming and agonizing part is waiting for it to freeze.
happy Eating! Hope you enjoy this recipe as much as I have.
PEANUT BUTTER & MOCHA PORTER PIE
1 package (8 oz) cream cheese
1/2 cup brown sugar, packed
2/3 cup peanut butter
1/4 cup half-and-half
1/3 cup mocha porter
1 tub frozen whipped topping, thawed
1/2 cup roasted, unsalted peanuts, chopped
PEANUT BUTTER GRAHAM CRACKER CRUST
3 tablespoons sugar
1 1/2 cups crushed graham crackers
1/4 cup butter
1/4 cup peanut butter
For the filling: In a bowl, beat together cream cheese, brown sugar, and peanut butter with an electric mixer until blended. Slowly blend in half-and-half and mocha porter. Beat until smooth. Fold in whipped topping. Spoon into prepared crust. Sprinkle with peanuts and freeze until firm
For crust: pre-heat oven to 350 degrees. Combine sugar, and graham cracker crumbs in a mixing bowl. In a small saucepan, melt butter and peanut butter over low heat. Stir into graham cracker crumbs. Press mixture into the bottom and sides of a 9-inch pie plate. Bake for 8 minutes.
PRE-MADE CRUST VARIATION
This recipe makes enough to fill two 6-oz prepared graham cracker pie shells. To keep the peanut butter flavor in the crust, melt butter and peanut butter then pour into pre-made crust, brushing sides to coat. Bake as above.
ALTERNATE CRUSTS: Nilla Wafers, Chocolate Wafers, or anything else you feel like experimenting with.