The giveaway is now closed! I’m reviewing a new cookbook, Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies, and I’m also having a giveaway of this book—2 winners will each receive a copy! Continue reading below for details on how to enter the giveaway!
Slab Pies have become such a popular food trend—traditional round pies are good, but slab pies take pie-making to the next level! They’re not only sweet, there are some delicious savory slab pies too! That’s why I was excited about reviewing the new cookbook called Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies by Cathy Barrow, who writes the “Bring It” column in the Washington Post’s food section. It’s filled with 75 slab pie recipes and I was excited about trying one of them out!
There are all kinds of slab pie recipes in this cookbook…and lots of different crusts! There’s traditional pie dough, but there’s also cracker, cornbread, and cookie crusts. And there are lots of sweet and savory choices. Some of the sweet dessert slab pies include: Absolutely Peachy Slab Pie; Blackberry, Sweet Corn, and Basil Slab Pie; Easy-as-Pie Apple Slab Pie; Pumpkin Chiffon Slab Pie; Chocolate Pecan Slab Pie; S’Mores Slab Pie; Lemon Cream Slab Pie; Banana Pudding Slab PIe. Some of the savory slab pies are…Sausage and Biscuit Slab Pie; Eggs Florentine Slab Pie; Cowboy Beef Stew Slab Pie; After-Thanksgiving Turkey Slab Pie; Loaded Baked Potato Slab Pie; Just-Like-Artichoke-Dip Slab Pie.
Slab pies are perfect for potlucks, large holiday gatherings, or even a regular family meal (and unless you have a large family, you’ll have some great leftovers!). You’ll need a sheet pan, and these slab pie recipes all use a 9×13″ sheet pan, which is a good size—large, but not too large!
So I decided to try the Peanut Butter Slab Pie. This pie has a creamy peanut butter filling and a chocolate wafer crust, so it’s perfect for peanut butter and chocolate lovers. And it’s really easy to make!
Peanut Butter Slab Pie
PEANUT BUTTER SLAB PIE from Pie Squared
Makes a 9×13″ slab pie
CHOCOLATE WAFER CRUST:
- 1 (9-ounce) package Famous Chocolate Wafers (255g), about 40 cookies, crushed to a fine powder (about 2 cups)
- 8 Tablespoons (113g) unsalted butter, melted
- 1/4 teaspoon kosher salt
- 1 3/4 cups (450g) creamy peanut butter
- 8 Tablespoons (113g) unsalted butter, softened
- 4 Tablespoons (56g) cream cheese
- 1 cup (113g) powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper, optional
- 1/3 cup (32g) chopped salted peanuts
- 1/3 cup (45g) mini chocolate chips
For the crust: Heat oven to 350˚F; if you have one, place a baking stone, Baking Steel, or inverted baking sheet on the center rack to heat (this helps prevent a soggy crust).
Combine the cookie crumbs and melted butter until cohesive and thoroughly buttered. Press the crust into the bottom of the slab pie pan.I use a metal cup measure or the flat bottom of a glass for this task. Refrigerate for 20 minutes.
Bake the crust (on top of the steel, stone, or baking sheet if using) for 15 minutes, until it feels dry to the touch. Remove from the oven and place on a rack to cool. Sprinkle with the salt.
For the filling: In a stand mixer or with a hand mixer, beat the peanut butter, butter, and cream cheese until smooth and lightened. Beat in the powdered sugar, cinnamon, and cayenne (if using). Continue to lighten the mixture by beating at a high speed for 2 or 3 minutes longer, to make the pie light and fluffy. Scrape the filling into the cooled crust and smooth on top.
Stir the peanuts and chocolate chips together and sprinkle them decoratively along the edges of the pie. Cover and refrigerate for at least 2 hours before portioning.
NOTES: You can substitute almond or cashew butter for the peanut butter. This isn’t in the book, but you could also substitute crushed chocolate sandwich cookies, like Oreos, for the chocolate wafers in the crust. Since I used natural peanut butter that was less creamy than the regular kind, my filling wasn’t as creamy as it should have been, so I added 4 Tablespoons extra of milk to make it lighter and fluffier.
Recipe from NancyC | nancy-c.com
Congratulations to Donna G, comment 7, and Kim comment 16, on winning the two giveaway copies!
ABOUT THE GIVEAWAY…Are you a fan of pies and slab pies? If you’d like to enter this giveaway to win a copy of Pie Squared, just leave a comment on this blog post between now and Saturday, November 24, 2018 at 9 p.m. (CST)–the random drawing will be made from the comments on this post only! There will be 2 winners! The winners will be chosen randomly via Random.org and notified by Monday evening, November 26. Winners will be notified via email (if a winner does not respond in 3 days, I’ll do another drawing). Giveaway limited to readers in the Continental U.S.
First entry: Leave a comment on this post–it would be great to hear what your favorite kind of pie is!
Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following (Email, Pinterest, Twitter, Facebook, or Instagram).
Note: If your comment doesn’t show up right away, it just means I need to click on it to approve it before it’s visible–I do this because of spam comments that sometimes come through! Your comment(s) WILL show up!