Peanut Butter & Mocha Porter Pie

admin — Sat, 03 Apr 2010 06:15:32 +0000

This week in the world of “Beer to Table” it was all about a dessert recipe I came across in “The Gourmet’s Guide to Cooking with Beer” by Alison Boteler. Just reading the title “Peanut Butter and Porter Pie” had my mouth-watering, and I couldn’t wait to test the recipe.

To add a coffee flavor to the pie I used a mocha porter instead of a regular porter, as called for in the original recipe. Unfortunately Harris Teeter didn’t carry any mocha porter’s made by local breweries. Instead I used Kona’s Pipeline, a mocha porter made with 100% Hawaiian Kona coffee.

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.

I loved this pie so much that in the week since I made my first one, I’ve made 3 more. For those that tried those pies, thanks for the feedback.

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

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

CRUST
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.