Peanut Butter Piggy Pie
Author: Betsy Cohen
Prep time: 45 mins
Cook time: 42 mins
Total time: 1 hour 27 mins
Ingredients
  • Crust:
  • 18 ounces peanut butter sandwich cookies
  • 5 tablespoons strained bacon fat
  • Chocolate ganache:
  • 6 ounces semisweet chocolate
  • 6 ounces heavy whipping cream
  • Filling:
  • 4 - 6 slices bacon
  • ⅓ cup lightly salted cocktail peanuts, chopped
  • 6 ounces cream cheese, room temperature
  • 6 tablespoons creamy peanut butter
  • ⅓ cup confectioners sugar
  • 1 tablespoon milk
  • 1 cup heavy whipping cream
  • Topping:
  • 4 – 6 slices bacon
  • maple syrup for rubbing
  • light brown sugar for sprinkling
Instructions
  1. Cook bacon first. Preheat oven to 350°. Line two baking sheets with heavy duty aluminum foil. Place 4-6 slices bacon on each sheet. For the Topping slices, rub maple syrup on top of each slice and sprinkle with light brown sugar.
  2. Bake in 350° until dark in color but not burnt, about 25-30 minutes. Be sure to rotate pans top to bottom and front to back halfway through. Watch carefully towards the end. Remove from oven and transfer to paper towel lined baking sheet to drain. Do not allow maple bacon to sit long or paper towels will stick to them. Set aside. Leave oven on at 350°.
  3. For the crust:
  4. Strain bacon fat from both baking pans through a cheesecloth lined strainer.
  5. Place cookies and bacon fat into food processor. Process until all cookies are finely chopped and mixture holds together.
  6. Transfer to 9” pie plate. Bake in 350° oven for 10-12 minutes. The crust sides will look drier than the middle. Remove from oven and cool completely.
  7. For the chocolate ganache:
  8. Place chocolate into small bowl. Bring cream to a simmer and pour over chocolate. Allow mixture to sit for 5 minutes and then stir gently until fully blended. Remove ¾ cup ganache and pour over cooled pie crust.
  9. For the filling:
  10. Cut bacon slices into small pieces using either scissors or a knife. Evenly place over chocolate ganache. Top bacon with chopped peanuts.
  11. Combine cream cheese, peanut butter, confectioners sugar and milk in large mixing bowl. Beat until creamy, about 3 minutes, scraping bowl down as needed.
  12. In a separate mixing bowl, beat whipping cream until stiff peaks form. Fold whipping cream into peanut butter mixture. Spread evenly over chopped nuts.
  13. For the topping:
  14. Transfer remaining chocolate ganache to a small plastic freezer bag. Cut small opening at bottom and drizzle ganache over filling.
  15. Cut maple bacon into ⅓” – ½” strips using either scissors or a knife. Place partially into pie, leaving part of each piece exposed.
  16. Refrigerate until set, at least 1 hour.
  17. Allow Peanut Butter Piggy Pie to sit outside refrigerator for 30 minutes before serving.
  18. Betsy's tidbits:
  19. If the thought of using bacon fat in the crust is outside your comfort zone, substitute melted butter.
  20. The number of bacon slices is a personal preference. Want more bacon inside and outside? Use 6 slices for each. Want less? Use 4.
Notes
Additional time is needed for cooling.
Recipe by Desserts Required at http://www.dessertsrequired.com/peanut-butter-piggy-pie