Vandal’s 125th Anniversary Pie
By Emily Bartell and Angelina Ely
Celebrate University of Idaho's 125th anniversary this holiday season with this simple to make chocolate peanut butter pie in the colors of Vandal gold and black! A quick and easy dessert your guests are sure to love, this recipe contrasts a sweet creamy layer of peanut butter ganache on top of dark bittersweet chocolate silk rounded out with a graham cracker crust. The result is a perfectly balanced experience that will please even the pickiest of palates.
- Yield: 16
- Portion: 1/16 pie
- Oven: 375° F
- Bake: 7 minutes
Graham Cracker Crust*
- 9 graham cracker sheets (1-1/2 cups), finely crumbled
- 1/2 cup brown sugar
- 6 Tbsp (3/4 stick) butter, melted
- 2 cups 70-85% cacao** chocolate pieces, divided
- 2 eggs, divided
- 1-1/2 cup milk, divided
- 4 Tbsp sugar, divided
- 2 dashes salt, divided
Peanut Butter Ganache
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 2 Tbsp vanilla
- 2 cups powdered sugar
- 2 Tbsp milk
Preheat oven to 375° F.
Mix all graham cracker crust ingredients together and firmly press into a 9 inch pie pan. Bake 7 minutes. Cool completely.
For the chocolate silk, two batches need to be made separately or the mixture will not set up. In a blender, combine 1 cup chocolate pieces, 1 egg, 2 tablespoons sugar, and dash of salt. Boil 3/4 cup milk and, when boiling, pour all at once into blender. Turn blender on high for exactly 1 minute. Pour chocolate mixture into graham cracker crust and place in refrigerator. While first batch of chocolate silk is cooling in the refrigerator, make the second batch by combining 1 cup chocolate pieces, 1 egg, 2 tablespoons sugar, and dash of salt in the blender. Boil 3/4 cup milk and, when boiling, pour all at once into blender. Turn blender on high for exactly 1 minute. Pour second batch of chocolate silk on top of previously made chocolate silk in graham cracker crust and cool in refrigerator for 2 hours or until set.
For the peanut butter ganache, combine peanut butter, cream cheese, and vanilla with a hand mixer. Add all of the milk and add the powdered sugar a little at a time until a semi-stiff consistency is reached. Spread peanut butter ganache over the top of the solidified chocolate silk in the graham cracker crust. Chill 2 hours.
*pre-made graham cracker crust can be substituted
**cacao content can be higher or lower depending on desired taste preferences