Maryland Baltimore Bomb Pie

Ingredients

Equipment Needed

• •9-inch deep-dish pie plate
• •Food processor
• •Electric hand mixer or stand mixer
• •Heavy-bottomed 3-quart saucepan
• •Offset spatula
• •Instant-read thermometer (optional but helpful for caramel)

Instructions

1. 1

   Make the cookie crust

   Pulse the chocolate sandwich cookies in a food processor until you have fine, uniform crumbs. No chunks should remain. Pour the crumbs into a large bowl and add the melted butter and salt. Stir until every crumb is coated and the mixture holds together when pressed. It should feel like damp sand.

   Leave the cream filling in the cookies. It adds sweetness and helps bind the crust. Removing it is unnecessary extra work.
2. 2

   Press and bake the crust

   Transfer the crumb mixture to a 9-inch deep-dish pie plate. Press firmly and evenly across the bottom and up the sides using the flat bottom of a measuring cup. The crust should be compact with no thin spots. Bake at 350°F for 10 to 12 minutes until the crust looks set and slightly darker at the edges. Cool completely before filling. This takes at least 30 minutes.

3. 3

   Whip the peanut butter cream

   Beat the softened cream cheese with an electric mixer until completely smooth, scraping down the bowl twice. Add the peanut butter and beat until combined. Sift in the powdered sugar and add vanilla, mixing on low until incorporated, then on medium until fluffy, about two minutes. In a separate cold bowl, whip the cold heavy cream to stiff peaks. Fold the whipped cream into the peanut butter mixture in three additions, keeping as much air as possible. The result should be mousse-like and light.

   Cold cream, cold bowl, cold beaters. Temperature matters when whipping cream. Room temperature cream won't reach stiff peaks.
4. 4

   Build the first layer

   Spread the peanut butter cream evenly over the cooled crust, smoothing the top with an offset spatula. Create a flat, level surface. This layer should fill about half the pie shell. Refrigerate while you make the caramel.

5. 5

   Cook the salted caramel

   Add the granulated sugar to a heavy-bottomed saucepan. Set over medium heat and let it melt without stirring, swirling the pan occasionally to distribute heat evenly. Watch carefully. The sugar will liquify at the edges first, turning amber. When completely melted and deep golden, about the color of polished mahogany, remove from heat immediately and whisk in the cubed butter. The mixture will bubble aggressively. Once butter is incorporated, slowly stream in the room-temperature cream, whisking constantly. Stir in the flaky salt. Let cool for fifteen minutes until pourable but no longer screaming hot.

   Caramel goes from perfect to burnt in seconds. Pull the pan the moment the color looks right. Residual heat will continue cooking it.
6. 6

   Add the caramel layer

   Pour the warm caramel over the peanut butter layer, tilting the pie plate to spread it evenly. Don't worry if it pools slightly at the edges. Reserve about three tablespoons of caramel for drizzling at the end. Return the pie to the refrigerator for at least thirty minutes until the caramel sets enough to hold the final layer.

7. 7

   Make the chocolate ganache

   Place the finely chopped chocolate in a heatproof bowl. Heat one cup of heavy cream in a small saucepan until bubbles form at the edges and steam rises. Pour the hot cream over the chocolate and let sit undisturbed for two minutes. Whisk from the center outward until completely smooth and glossy. Whisk in the two tablespoons of butter until melted and incorporated. Cool for ten minutes, stirring occasionally, until the ganache is pourable but has started to thicken slightly.

8. 8

   Finish the pie

   Pour the ganache over the set caramel layer, tilting to cover evenly. Work quickly because the ganache sets as it cools. Drizzle the reserved caramel over the chocolate in lazy swoops. Scatter the chopped peanuts across the top while the ganache is still slightly tacky. Refrigerate uncovered for at least four hours, preferably overnight, until completely set throughout.

9. 9

   Slice and serve

   Run a thin knife under hot water, wipe dry, and cut clean slices. The hot blade glides through the layers without cracking the ganache. Let slices sit at room temperature for ten minutes before serving. The caramel loosens slightly, the peanut butter cream softens, and each layer becomes more distinct on the palate. This pie is best cold but not frozen solid.

   Rewarm your knife between each slice. Clean cuts through all three layers make the presentation worthy of the effort.

Chef Tips

• •The quality of your peanut butter matters enormously. Use a natural-style creamy peanut butter with good roasted flavor, not the sugary commercial brands that taste more like candy than peanuts.
• •This pie travels beautifully. Keep it cold with ice packs and it arrives at potlucks looking as pristine as when you made it. The ganache protects everything underneath.
• •For a true Baltimore experience, serve with black coffee. The bitterness cuts through the sweetness and lets you finish a whole slice without surrender.
• •If your caramel seizes when you add butter, keep whisking over low heat. The butter will eventually incorporate. Patience prevents panic.
• •Store leftovers covered in the refrigerator for up to five days. The flavors actually improve on day two as the layers meld together.

Advance Preparation

• •The pie must chill at least four hours before serving, but overnight is ideal. Plan accordingly for events.
• •The crust can be baked up to two days ahead and stored covered at room temperature.
• •The caramel can be made three days ahead and refrigerated. Rewarm gently until pourable before using.
• •Complete pie keeps refrigerated for up to five days. Do not freeze, as the texture of the peanut butter layer suffers.

Frequently Asked Questions

Nutrition Information

1 slice (about 125g)