Pretzel Logic

If you’re looking for a nostalgic but fun dessert to bring to a holiday party this year, try this recipe from Pie Slayer owners LAUREN WRIGHT and KEALA YU. (Read more about their downtown spot on page 48.)

“We picked this pie because it is a big crowd-pleaser for all the chocolate and peanut butter lovers out there,” Wright says. “We’ve had variations of this pie in the bakery before, but half the fun is mixing up the toppings with whatever you have for that salty/sweet crunch. It’s a great base to make your own special thing!”

As meals bring people together over the next couple of months, this dish could add whimsy to your gathering.

“The holidays can be a nostalgic time for people, and we really tried to tap into those flavors that are comforting and familiar without doing something people have seen a million times before,” Wright says. “Chocolate and peanut butter are a classic combination for sure, but we love it with a little salty, crunchy balance.”

CRUST

• 100 grams pretzel crumbs
• 100 grams ground oats
• 1 stick of butter
• 70 grams sugar

Combine pretzel crumbs, oats, and sugar in a bowl. Add melted butter and stir to combine until sandy in texture. Add the crust dust to a pie pan and press in with your hands or an additional pie shell until compact and uniform. Bake in the oven at 350 degrees for about 10 minutes until just set. Remove from oven and let cool.

CHOCOLATE BUTTERMILK FILLING

• 145 grams sugar
• 2 tbsp flour
• 2 tbsp cocoa powder
• ½ tsp kosher salt
• 3 eggs (room temp)
• ¾ c buttermilk 4 tbsp butter (melted)
• 2 tsp lemon juice
• 1 tsp vanilla

 Whisk together sugar, flour, cocoa powder, and salt in a medium bowl and set aside. In a smaller bowl, whisk together the melted butter, eggs, and vanilla. Add the butter mixture to the dry ingredients and whisk to combine. Add in buttermilk and lemon juice and whisk. Pour filling into the pretzel-oat pie crust and bake in the oven at 350 degrees for 25-30 minutes until the filling is just set but still a little jiggly in the middle. Let the pie cool completely before adding the peanut butter topping.

PEANUT BUTTER WHIP

• ½ c cream cheese
• ½ c peanut butter
• 4 tbsp brown sugar
• ½ c heavy cream

Using a hand or stand mixer, whisk together the cream cheese, peanut butter, brown sugar, and half of the heavy cream. Whip until smooth and creamy. Whip the remaining heavy cream on its own and fold into the peanut butter mix. Top your pie and sprinkle with all your favorite toppings. “We love salty snacks like pretzels, chips, or chopped chocolate!”

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