The weather is getting colder, Thanksgiving is behind us and it’s a mere 22 days until Christmas. It’s pie baking season. Truthfully, it’s pie season all year long in my house, except maybe the middle of August (and even then that’s still a maybe). But something about Christmastime just feels like pie baking time. I bundle myself up, throw on an apron and let the heat from the oven warm up the place.
I have a go-to pie that I’ve been bringing to Christmas the last few years. It’s a peanut butter mousse pie, and it’s a wicked thing that should be approached with abandon and glee. But ever since I made frosting with cookie butter, I’ve had this little thought in the back of my head: would this work in the peanut butter pie recipe?
Today is cold and quiet in the house with the munchkin off at school. It’s a good day to make a pie. So I turned on my oven and set to work. I made my dough, which is such a soothing, quiet task. It’s impossible to think of Christmas shopping and presents and decorating when you are making dough. All you can think is: dough, dough, dough. I like that. I whipped up some cream and folded in the cookie butter. I topped it with chocolate ganache and impatiently let it chill. And finally, my little cookie butter pie was ready.
So is it as good as the peanut butter pie? The answer, as you might be guessing, is yes. A really loud YES. It’s lighter and airier than the peanut butter, like angels made this pie. It’s the kind of delicious that makes you moan (there is nothing wrong with moaning at your dessert). It’s simply scrumptious. And I guarantee, no one will have brought anything like it to Christmas.
ingredients for crust:
- 1 & 1/4 (150g.) unbleached flour
- 1 tbl. sugar
- 1/2 tsp. kosher salt
- 3 tbl. vegetable shortening
- 5 tbl. unsalted butter
- 4-6 tbl. ice water
ingredients for filling:
- 1 c. cookie butter (Speculoos from Trader Joes)
- 1 & 3/4 c. heavy cream
- 1 tsp. vanilla
- 2 tbl. confectioner’s sugar
ingredients for ganache:
- 5 oz. semisweet chocolate
- 1/2 c. heavy cream
To make the crust, begin by putting the shortening on a plate and putting in the freezer. Cut the butter into 1/4″ pieces, place on another plate and put in the freezer as well. Put 6 tbl. of water in a small cup and place in freezer. Let chill for 15 minutes.
While waiting, put flour, sugar and salt in a food processor and processor for about 10 seconds, to combine. When shortening is ready, cut into 1/2″ pieces and scatter over top of flour mixture. Let processor run for approximately 10 seconds, until shortening is combined. Turn off and scatter butter on top. Pulse 10-15 times until butter is no bigger than a pea.
Turn out dough into a medium bowl. Scatter 4 tbl. of the chilled water on top. Stir and press dough together, adding more water a tablespoon at a time if necessary. Shape into a ball, wrap in plastic wrap and chill in the refrigerator for 1 hour.
Once dough is ready, roll out on a floured surface. Carefully roll onto your rolling pin and transfer to a pie pan. Gently fit into the pan. Cut overhang to 1′ past the edge of the pan. Tuck edges of dough under itself and crimp edge with your fingers. Wrap the pie pan loosely with plastic wrap and chill in the freezer for 30 minutes.
Preheat oven to 375°. Take pie pan out of the freezer. Line it with aluminum foil, making sure to cover edges. Fill inside of pan with dried beans or pie weights. Bake in the oven for 25-30 minutes, until dough looks dry. Remove foil and bake another 10 minutes, until crust is golden brown. Let cool completely on a wire rack.
Once crust is cool, make the filling. Combine cookie butter and 3/4 c. heavy cream in a saucepan and whisk over medium heat until combined. Remove from heat, and whisk in the vanilla. Let cool to lukewarm.
Meanwhile, in an electric mixer, whip remaining 1 c. heavy cream and sugar until soft peaks begin to form. Fold in peanut butter mixture. Pour into cooled pie crust, smooth the top and chill until firm, at least one hour.
Once filling has chilled, make the ganache. Put chocolate in a food processor or blender and chop until fine. Place in a heatproof bowl. Heat cream in a saucepan until it begins to boil. Pour cream over chocolate and whisk until smooth. Pour ganache on top of filling, smooth over the top to the edges and chill at least 1/2 hour.
Serve pie chilled from the fridge with a big glass of milk.