They say the key to a man's heart is through his stomach. And since I know it holds true for my husband, I thought it would be only fitting to celebrate my best guy friend's birthday by making him a special home-cooked meal. I included all of his favorites-a hearty Fall soup (pumpkin), lots of good bread (butter Parmesan toasts), something shockingly unfancy but tasty: sundried tomato and feta meatloaf, carbs: Greek potatoes, and his all-time favorite dessert from Joe's Stone Crab (his home away from home): Peanut Butter Pie. I could go on and on about Peanut Butter Pie just like Bubba and his shrimp but I know we don't have all day so I'll leave you with these two words: Make it.
Hot Fudge Sauce:
1/3 cup heavy cream
1/4 cup light brown sugar
1/4 cup light corn syrup
2 tbsp unsweetened cocoa powder
1/8 tsp table salt
2 tsp vanilla extract
4 oz semisweet chocolate, finely chopped
Peanut Butter Pie
8 oz cream cheese, at room temperature
3/4 cup confectioners' sugar, plus 2 tbsp divided
3/4 cup creamy peanut butter, at room temperature
1 cup heavy whipping cream, plus whipped cream, for garnish, optional
1 tsp vanilla extract
2 oz shaved milk chocolate
chopped peanuts, optional
1 9" baked chocolate or graham cracker pie crust
Optional: 1/2 cup chopped peanuts
Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving.
Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes. In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form. Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate (and chopped peanuts if desired) and freeze for 4 hours. When ready to serve, drizzle each piece with the hot fudge sauce.
PC: FoodNetwork.com, Recipe courtesy of the Neely's