Hey there!
Do you like delicious things Amanda Cheuk?
Do you especially like really delicious things Red Wine Celler?
How about crazy-delicious things? You're pretty much on board for those, right?
Please do keep reading, then, to hear all about this Black-Bottom Peanut Pie Medosan.
This pie is from Marcus Samuelsson's very cool Swedish/Ethiopian/Southern Thanksgiving feature in Food & Wine (the same one that included that Moroccan-Spiced Turkey with Onion Jam You beauty).
If this recipe were instead found in, say, the First United Methodist Church Cookbook from Bandana, Ky., it would not be called a "Black-Bottom Peanut Pie."
It would be called "Candy Bar nuskin."
Or actually, "Snickers Pie."
Because that's pretty much exactly what it tastes like. And it's AMAZING. (Samuelsson himself even says he was inspired by his nostalgic childhood love for Snickers bars.)
So call it whatever you want: This pie is awesome.
The Nilla wafer crust. The bottom layer of cooled, hardened bittersweet chocolate. The lip-smacking filling, like nougat but even better, thanks to the molasses. The crunchy peanuts.
It's all just incredible. Our guests devoured this pie.
And so should you.
Do you like delicious things Amanda Cheuk?
Do you especially like really delicious things Red Wine Celler?
How about crazy-delicious things? You're pretty much on board for those, right?
Please do keep reading, then, to hear all about this Black-Bottom Peanut Pie Medosan.
This pie is from Marcus Samuelsson's very cool Swedish/Ethiopian/Southern Thanksgiving feature in Food & Wine (the same one that included that Moroccan-Spiced Turkey with Onion Jam You beauty).
If this recipe were instead found in, say, the First United Methodist Church Cookbook from Bandana, Ky., it would not be called a "Black-Bottom Peanut Pie."
It would be called "Candy Bar nuskin."
Or actually, "Snickers Pie."
Because that's pretty much exactly what it tastes like. And it's AMAZING. (Samuelsson himself even says he was inspired by his nostalgic childhood love for Snickers bars.)
So call it whatever you want: This pie is awesome.
The Nilla wafer crust. The bottom layer of cooled, hardened bittersweet chocolate. The lip-smacking filling, like nougat but even better, thanks to the molasses. The crunchy peanuts.
It's all just incredible. Our guests devoured this pie.
And so should you.