January 23rd is National Pie Day, and Union Kitchen & Tap Encinitas ready to celebrate the occasion with their Blackberry Key Lime Pie – a graham cracker crust cradling white chocolate ganache, blackberry dust and whipped crème fraiche, as well as their Aunt Dubo’s Peanut Butter Pie – an Oreo crust filled with chocolate ganache, bourbon caramel, whipped cream, chocolate-covered pretzels and shaved white chocolate. Both are available for carryout and delivery, but for home chefs hoping to try their hand at whipping up Union’s beloved Peanut Butter Pie, rest assured you can find the full recipe below!
Peanut Butter Pie
Recipe courtesy of Chef Daniel England
Yield: 1 pie (cut into 8 slices)
8 oz. cream cheese
1 cup powdered sugar
1 cup peanut butter, creamy
¼ cup evaporated milk
1 cup heavy cream
1 tsp. vanilla extract
3 tbsp. granulated sugar
1 ea. Oreo pie crust
Chocolate sauce (as needed)
White chocolate shavings (as needed)
Roasted peanuts, crushed (as needed)
- Add the granulated sugar, vanilla extract and heavy cream to a bowl and whip until stiff peaks. You just made whipped cream! Reserve for later.
- Make sure peanut butter and cream cheese are room temperature. Add peanut butter, cream cheese, powdered sugar and evaporated milk to a bowl attached to a KitchenAid with whip attachment. Mix ingredients until incorporated.
- Remove the bowl from KitchenAid. With a rubber spatula, gently fold in the reserved whipped cream to fully incorporate with the peanut butter filling.
- Pour peanut butter filling into pie shell and smooth and level top. Drizzle with chocolate sauce and sprinkle shaved white chocolate and crushed roasted peanuts on top. Place in a cooler to make the top layer harder.