Allison and Keavy of Butter and Scotch want people to demand more from their pie. Master the Trifecta – peanut butter, chocolate and pretzel – and you’ll see what they mean. It really is true that not all pies are the same.
Recipe:Trifecta Pie (Makes one 9-inch pie)
Pretzel Crust
8 ounces (225 g) salted pretzels
6 to 8 tablespoons (85 to 115 g) unsalted butter, melted (you may need more depending on the dryness of your pretzels)
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Filling
¾ cup (180 ml) heavy cream
4 oz(115 g) cream cheese, at room temperature
½ cup (115 g) creamy peanut butter (if unsalted, add 1/4 teaspoon salt)
½ cup (50 g) powdered sugar
Topping
6 oz(150 g) dark chocolate, chopped
¼ cup heavy cream
Make the crust: Set aside 1 or 2 pretzels for garnish. Grind remaining pretzels in a food processor until fine (or seal them in a plastic back and crush them with a rolling pin). Add melted butter and mix until the texture is like wet sand.
Firmly press the crumb mixture into a 9-inch (23-cm) pie plate. Chill crust in the freezer or fridge until ready to use, at least 10 minutes.
Make the filling: In bowl of a stand mixer with whisk attachment (or using a whisk in a large bowl), whip cream until stiff. Whisk in the powdered sugar. In a small bowl using a spatula or wooden spoon, mix the peanut butter and cream cheese together until blended. Whisk the mixture into the cream until incorporated.
Pour the peanut butter cream into the pretzel shell. Refrigerate it for 15 minutes to allow the cream to set.
Make the topping: Heat the cream over medium-high heat until scalded. Pour it over the chocolate pieces in a heatproof bowl, and let it rest for 1 minute. Whisk the melted chocolate into the cream until you have a glossy ganache. (To do this in the microwave, stir together the chocolate and cold cream, and heat at 50% power for 1:30 minutes, then whisk together).
Spread the ganache over the filling gently, covering the entire surface. Crumble the reserved pretzels over the top for garnish. Chill in the fridge for at least 20 minutes before slicing. It’s also great frozen!
When busy schedules, early mornings and long nights have you feeling peckish, homemade ice pops, a pork belly BLT or a burrito stuffed with Chinese leftovers is easier than you think. Smorgasburg vendors breakdown these and other easy recipes for those Munchies Moments.
