Chocolate Chip Peanut Pie
My attempt to duplicate a dessert that I enjoyed at a restaurant in Kingston, Ontario, which closed before I could go back to ask for the recipe... Shortbread crust, a layer of chocolate chips, caramel filling as from a pecan pie, and topped with peanuts. Very rich.
This isn't quite "right"; it's not as good as what I had at the restaurant. The peanut flavour should be stronger, and the peanuts should be crisper. As you'll see in the recipe, I found it necessary to "glue" the chocolate chips down to the crust with a bit of pre-cooked filling; otherwise, they float, and dissolve in the filling.
1 c flour
1/2 tsp salt
3 tbsp sugar
1/3 c butter
1 egg yolk
~ 2 tbsp water, to give crumbly dough
1/2 c sugar
1 tsp flour
2/3 c semi-sweet chocolate chips
1 c roasted salted peanuts
Combine crust ingredients to make shortbread, by cutting butter into dry ingredients, then adding egg yolk and water. Line deep 9" pie pan with dough. Combine filling ingredients; remove 1/2 c of mixture, add 1 tsp flour, and cook gently (microwave) to simmer for about 5 minutes. Cool. Combine with chocolate chips and spread in bottom of crust. Combine remaining filling with peanuts and pour into crust.
Bake at 300°F until filling is set and top is uniformly brown, ca. 60 min.
Copyright (C) 1997 by Joel Polowin. Permission is hereby granted to reproduce this material in any non-profit medium provided that its content is not altered and that this notice is appended. I would appreciate receiving a copy of any publication in which it appears: Joel Polowin / 18 Norice St. / Nepean, Ont. / CANADA / K2G 2X5
jpolowinXYZZy@sympatico.ca but remove the XYZZy — it's a little magic to baffle the spambots.
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