Category Archives: Reviews

Peanut Butter Slab Pie

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

  • Servings: 18
  • Difficulty: easy
  • Print

PEANUT BUTTER SLAB PIE from Pie Squared

Makes a 9×13″ slab pie                                                                     ncPeanutBttrSlbPie1

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

FILLING:

  • 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

Peanut Butter Slab Pie 2 @ NancyC

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!

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THE GIVEAWAY IS NOW CLOSED. Congrats to Shirley S and awoodruf on winning the two giveaway copies! I’m reviewing a new cookbook, The All-New Official SEC® Tailgating Cookbook from the Editors of Southern Livingand I also have 2 copies of it to give away to 2 winners! Continue reading below for details on how to enter the giveaway! 

Are you a tailgating fan? A football fan? A fan of tasty, crowd-pleasing party and comfort foods? I’m not a huge fan of watching football on TV, but I can get into the tailgating part! 🙂 And it’s always fun to cheer on your favorite team at a game. If you’re a fan of football season, you need to know about The All-New Official SEC® Tailgating Cookbook —it’s a great guide for any game day!

Not only is it a great cookbook, it’s fun to read, too! There are features on each of the 14 SEC® (Southeastern Conference) teams and their school traditions. So you’ll learn some fun facts and trivia to share at your next tailgate. 🙂 Continue reading

Buffalo Ranch Roasted Cauliflower and Broccoli

Buffalo Ranch Roasted Cauliflower and Broccoli @ NancyC

If you’re looking for a veggie side dish that has a flavorful punch to it, then this Buffalo Ranch Roasted Cauliflower and Broccoli recipe may be just what you’re looking for! Continue reading

Cookies and Cream Frappuccino

I’m a big fan of cookies and cream flavored things, even though I try not to have them too often. So I buy Oreos kind of sparingly and eat them kind of sparingly. Just the other week, I was down to 5 Oreo cookies, and it turned out to be just the right amount to make this Cookies and Cream Frappucino. I got the idea from a recipe on the Community Coffee blog site, but I ended up changing it quite a bit. One ingredient I added to give this frappuccino a rich chocolate flavor was some unsweetened cocoa powder. I also added some honey to enhance the sweetness. It’s a great dessert coffee to indulge in on a warm day!

You can use your favorite coffee to make this frappuccino, but I used Community Coffee’s Coffee and Chicory Blend (it comes in a regular or decaf blend). I had the chance to try out a few Community Coffee products that included chicory, which I’ve been wanting to try out. I’ve read that mixing coffee and chicory is a Southern tradition, especially in New Orleans, where it’s often served cafe au lait style with steamed milk. And I’ve also read that chicory is a great caffeine-free option to use on its own or mixed in with coffee if you need to watch your caffeine intake (I usually have to limit my caffeine to the morning hours). Since I used the decaf Coffee and Chicory Blend, I was able to enjoy this frappuccino later in the day and still get a good night’s sleep! 🙂 I really like the taste of the Coffee and Chicory Blend–the chicory blends in so well with the coffee you don’t really notice it–it just tastes like a great cup of coffee. I also tried the Ground Pure Chicory.  You’ll be able to taste a difference if you’re just drinking the pure chicory without blending it with coffee, but I actually thought it tasted good on its own. Some people I know prefer it blended with coffee, so it just depends on what you like.

Here’s the recipe if you want to try this frappuccino out for yourself!

COOKIES AND CREAM FRAPPUCCINO by NancyC, adapted from the Community Coffee blog

Makes 1 serving

  • 1/3 cup milk
  • 3 Tablespoons light cream (Half & Half)
  • 2 teaspoons unsweetened cocoa powder
  • 1 Tablespoon honey
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup cold, strong brewed coffee (any Community Coffee flavor works great, as well as their Decaf Coffee & Chicory blend or 100% Pure Chicory)
  • 4 Oreo cookies, crushed (or your favorite chocolate sandwich cookies)
  • 1/2 cup ice cubes or crushed ice
  • Whipped cream and 1 additional crushed Oreo cookie for garnish

In a blender, add milk, light cream, cocoa powder, honey, vanilla, coffee and 4 crushed Oreo cookies; blend for 45 to 60 seconds. Add in ice cubes and blend everything for another 20 to 30 seconds.

Pour mixture into a coffee mug, drinking glass, or mason jar. Garnish with whipped cream and 1 crushed Oreo cookie.

This is a real treat when you’re craving chocolate or something mocha-flavored! And it works well with coffee, chicory, or both! Have you ever tried blending chicory with your coffee?

Sharing this at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday, Full Plate Thursday, Thursday Favorite Things.