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Peanut Brittle Pie
Difficulty Level: Easy
Preparation Time: 15 minutes
Reader: I am making sheva berachos for a neighbor who loves peanut butter! Can you recommend a frozen dessert using peanut butter that is elegant enough for a simchah and yet doable for a regular Shabbos as well? Thanks,
-Michal F, Jerusalem
Brynie: This pie is downright decadent, and even dangerous! I tested it on Succos on my family and guests, and as soon as they tasted it there was a unanimous muffled announcement (they had mouthfuls of pie!), “This HAS to go in!!” The photographer, who is an avid peanut butter fan, couldn’t get enough of it. He devoured a slice and kept noshing the brittle until I whisked it into the kitchen so I would have some for Shabbos!
1 graham cracker pie crust or chocolate crust
1½ pints vanilla ice cream (store bought or your own) or Tofutti, slightly softened
Peanut Butter Sauce
1/2 cup light corn syrup
1/3 cup peanut butter
1/2 cup light corn syrup
1/8 tsp salt
1/2–1 cup chopped peanuts
1 cup sugar
1 tsp margarine
1 tsp vanilla extract
1 tsp baking soda
Mix the corn syrup and peanut butter for the peanut butter sauce together in a small bowl. Spread half over the crust and set the rest aside. Smear the ice cream on top of the sauce. Place pie in freezer until ready to serve. When serving, drizzle the rest of the sauce on top and garnish with peanut brittle pieces.
To make the peanut brittle, mix together the corn syrup, salt, peanuts, and sugar in a 1½ quart (liter) microwaveable bowl. Microwave for 4 minutes. Stir. Microwave another 3 minutes. Add the margarine and vanilla. Microwave for 1–3 minutes, watching carefully so that it doesn’t burn, until caramel colored. Add the baking soda and mix together. Pour onto greased cookie sheet (see photos) and flatten. Cool well and break into pieces.
Sauce can be made a few days in advance and warmed before using. Brittle can be made at least a week in advance and kept in the freezer.