Christopher Villano
Chocolate, Peanut Butter & Banana Pie with Candied Spicy Peanuts from executive pastry chef Rhonda Ruckman of Cochon Butcher, Cochon, Herb­saint, Pêche, and Calcasieu, New Orleans.
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Chocolate, Peanut Butter & Banana Pie with Candied Spicy Peanuts

Cochon Butcher, Cochon, Herb­saint, Pêche, and Calcasieu, New Orleans, Rhonda Ruckman - September 2013

For 8 servings

Chocolate graham crackers:

  • 1 cup all-purpose flour
  • 2 Tbsps. graham or whole-wheat flour
  • 2 Tbsps. unsweetened cocoa powder
  • 1/8 tsp. salt
  • 1/8 tsp. ground cinnamon
  • 1/8 tsp. ground ginger
  • 10 Tbsps. unsalted butter, at room temperature
  • 2 Tbsps. dark brown sugar
  • 2 Tbsps. granulated sugar
  • 2 Tbsps. molasses
  • 2 tsps. honey
  1. Whisk flours, cocoa powder, salt, cinnamon, and ginger in a bowl; reserve.

  2. Beat butter, brown sugar, granulated sugar, molasses, and honey at medium speed in the bowl of electric mixer fitted with paddle attachment until well combined (about 3 minutes); reduce speed to low; add flour mixture; mix 1 minute; scrape down sides of bowl; mix 1 minute; pat dough into a 1/2"-thick disk; envelop in plastic wrap; reserve in refrigerator at least 1 hour.

  3. Heat oven to 350°F.

  4. Roll out dough on lightly floured work surface into a 12" by 8" rectangle, about 1/4" thick; brush off excess flour; place on parchment lined baking sheet; reserve in refrigerator 30 minutes; prick at 1" intervals with the tines of a fork; cut rectangle into 1" squares (bake uneven scraps as well to use as crumbs); bake crackers until crisp (15 to 20 minutes); remove from oven; place baking sheet on wire rack; cool completely before removing from sheet; place in airtight container; reserve.

Crust:

  • 5 Tbsps. unsalted butter, melted and cooled
  • 2 Tbsps. granulated sugar
  • 1/2 cup pretzels, chopped
  • 1/2 cup roasted peanuts, chopped
  1. Heat oven to 350°.

  2. Coat 9" pie pan with cooking spray; reserve.

  3. Mix all ingredients and 1 1/2 cups ground chocolate graham crackers in a bowl; press evenly into bottom and up sides of prepared pan; bake 10 minutes; remove from oven; place on wire rack; cool.

Sautéed bananas:

  • 1 Tbsp. unsalted butter
  • 2 bananas, sliced
  • 2 Tbsps. brown sugar

Heat butter in sauté pan over medium-high heat; add bananas and sugar; cook, stirring, until slightly caramelized; remove from heat; cool; place in airtight container; cover; reserve.

Ganache:

  • 2 oz. semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 Tbsp. honey
  • 1 Tbsp. unsalted butter, at room temperature
  • 1/8 tsp. salt

Place chocolate in small bowl; heat cream and honey in small saucepan until steaming; pour over chocolate; whisk until smooth and blended; whisk in butter and salt; add sautéed bananas; pour into pie crust; smooth top; reserve in refrigerator.

Chocolate pudding:

  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 2 Tbsps. granulated sugar
  • 1/8 tsp. salt
  • 3 lg. egg yolks
  • 4 oz. bittersweet chocolate, chopped

Bring milk, cream, 1 Tbsp. sugar, and salt to a boil in a saucepan set over medium heat; whisk egg yolks and remaining 1 Tbsp. sugar in a bowl; reduce heat to medium; temper egg mixture and whisk into cream mixture in saucepan; cook, stirring, until custard is thick enough to coat the back of a spoon; remove from heat; stir in chocolate until combined and mixture is smooth; cool, stirring occasionally, 10 minutes; pour chocolate pudding into over ganache layer in pie pan; smooth top; reserve in refrigerator at least 1 hour.

Peanut butter mousse:

  • 3/4 cup smooth peanut butter
  • 1/4 lb. cream cheese, at room temperature
  • 1/4 cup sweetened condensed milk
  • 3/4 cup heavy cream
  1. Beat peanut butter, cream cheese, and sweetened condensed milk in the bowl of electric mixer fitted with paddle attachment until smooth; place in another bowl; reserve.

  2. Beat cream in clean bowl of electric mixer fitted with whisk attachment to stiff peaks; fold in half of peanut butter mixture until well combined; fold in remaining peanut butter mixture; spoon mousse into pie over pudding; smooth top; reserve in refrigerator at least 1 hour.

Assembly:

  • 1 cup roasted salted peanuts
  • 1/4 cup granulated
  • 1/2 lg. egg white
  • 1/2 vanilla bean, split lengthwise and seeds scraped
  • 1/8 tsp. ground cinnamon
  • 1/8 tsp. cayenne
  • 1/8 tsp. salt
  • caramel (for garnish)
  1. Heat oven to 350°F.

  2. Mix all ingredients in a bowl; spread out on baking sheet lined with nonstick baking pad; bake 20 minutes, stirring every 5 minutes with rubber spatula; remove from oven; cool; place in airtight container; cover; reserve.

  3. To serve, break up nuts and sprinkle over pie; serve slices with a scattering of nuts and drizzled caramel.

What to drink: Broadbent Malmsey Madeira 10 Year Old