At school, I have a “work husband” named Mr. Williams. We teach the same students, but different subjects. He’s my partner in crime and has been an amazing mentor to me these last two years. He’s patient with me, answers all my questions, and complements my strengths and weaknesses exactly perfectly. He takes care of me. So obviously, I take care of him. But I’m not nearly as good at the whole knowing what to do in completely unpredictable situations thing. I’m good at the cooking thing.
So I bake him muffins, cookies, brownies, whatever. Because he deserves to be treated right. Especially on his birthday, which was earlier this week. And while Mr. Williams loves every kind of food (no really, I sometimes take him recipe fail rejects, and he eats them up happily), I wanted to make him something he would really enjoy. I know that his favorite candy bar is Mr. Goodbar. … so I set out to make a Mr. Goodbar inspired pie.
Creamy chocolate custard is layered on a crunchy peanut crust. If you’ve never made a nut crust for a pie or cheesecake, you should really get on it. It’s a great gluten free alternative to a graham cracker crust, and honestly, I think it’s substantially tastier. Gluten-full folks just think you’re incredibly creative and don’t miss the gluten in the slightest. You also don’t have to spend all that money on gluten free graham crackers.
And if you think that any recipe that requires you to separate eggs is high maintenance (I’ll admit it, I totes did until just a few years ago) and a recipe that calls for only the egg yolks OR the egg whites but not both is completely out of reach, I really want you to reconsider. Really, it’s just an excuse to make key lime pie with the egg whites. Who doesn’t love a good excuse to make key lime pie? The egg whites can go into a ziploc bag and into the freezer until you’re ready. Then you just thaw and use like you normally would.
Really and truly, this whole thing took me about half an hour to whip up, although it was in a couple different stages. Don’t be afraid.
Teacher birthday parties tend to happen on tables littered with math homework and pencil boxes. Don’t mind the background of the photo.
So let’s get to this recipe. I made two 8-inch pies, but I think it would go great into a large spring form pan instead. Bottom line is… it makes a lot. Feel free to half the recipe according to your needs/desires.
Mr. Goodbar Pie
For the crust:
- one 12oz. container of roasted, unsalted peanuts (or about 2 cups)
- 1/4 cup granulated sugar
- 4 T. unsalted butter, melted
In a food processor, pulse peanuts until finely chopped. Add the sugar and pulse until combined. Pour in the butter. Pulse until mixture resembles wet sand. Press into the bottom of two 8-inch greased pie pans and up the sides. Place in a preheated 350 degree oven for 10 to 15 minutes or until just starting to brown on the edges. Remove from oven and set aside to cool while you put together the filling.
For the filling:
- 1 cup semisweet chocolate chips (or baking chocolate roughly chopped)
- 2 cups cream
- 6 egg yolks
- 1/4 cup granulated sugar
- 1 t. vanilla extract
Melt the chocolate in a double boiler. While that’s slowly melting, whisk the egg yolks until pale yellow. Then mix in the sugar, vanilla, and 1 cup of the cream. Set aside.
At this point, your chocolate is probably well on its way to getting all melty. When it’s thoroughly melted, mix in the remaining 1 cup of cream. Slowly pour some of the egg mixture into the chocolate cream mixture, whisking constantly. Now pour the egg/chocolate mixture into the remainder of the egg mixture, again whisking constantly.
At this point, I like to pour the whole mixture through a fine sieve, just to ensure a thoroughly creamy texture with no chocolate chunks or eggy bits. I suppose you could skip this step, if that’s not really a thing for you.
Pour into the prepared peanut crusts, and bake at 350 for 40 minutes or until the middle of the pie is no longer wobbly. If you choose to bake this in something other than 8-inch pie pans, cooking time will vary. Remove from oven and let cool to room temperature before topping.
For the topping:
- 1 cup whipping cream
- 1 T. powdered sugar
- 1 T. chopped Mr. Goodbar
Using a mixer (or a very dedicated arm), whip up the cream and powdered sugar until you reach stiff peaks. Spread evenly over cooled pie. Sprinkle Mr. Goodbar pieces over that. Refrigerate at least 2 hours or up to 2 days.
And then get ready… because people are gonna lurv you.