With a Ritz cracker crust, no less.
Oh my was this delicious. Like, so delicious that after one slice I immediately sent it out of the house, as I was in serious danger of eating the whole damn thing in one sitting.
You know what I mean.
The minute I saw this recipe on Food52 I knew I had to make it.
But first I did what I always do – that is, read the comments to see what other people who made it had to say. And while there weren’t a lot, the most consistent comment was that the crust was way too thick – especially in proportion to the filling. And when I watched the accompanying video I could see that the crust did look extremely thick. Now, though one could say that a crust made solely of Ritz crackers, brown sugar and butter could never be “too” ANYTHING (except….amazing?), I had a feeling that those commenters were on to something.
But I had to make that pie. I HAD TO.
So I simply made it in a different pan.
Pressing the crust into a 9″ round cake pan made all the difference, creating a crust that was the perfect thickness. You could use a 9″ x 2″ cake pan or a 9″ springform pan – both will work (as would an 8″ x 8″ square pan).
Problem solved, I got to “work”. Quotes because this pie was ridiculously easy to make. The crust took all of 2 minutes, and the filling? Maybe 3 minutes (and is truly reminiscent of the famous Ovenly 3-ingredient peanut butter cookie, as promised in the post).
And it was every bit as delicious as I’d hoped it would be.
What’s your weakness (I’d also have to add Pringles, Reese’s Pieces, and an open jar of cookie butter to this list)?
barely adapted from Food52
3 sleeves Ritz crackers (75 – 90 crackers, give or take)
6 tablespoons + 3/4 cup light brown sugar, divided
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks or 12 tablespoons) unsalted butter, cubed, at room temperature
1 large egg, at room temperature
1 cup creamy peanut butter
flaky sea salt, for sprinkling
Line a 9″ x 2″ pan with parchment paper (if using a springform pan you don’t need to line it); set aside.
Make the crust: Place the Ritz crackers in the bowl of a food processor. Process till crushed but not too fine. Add 6 tablespoons of the brown sugar, salt and butter and process again until fine, evenly incorporated crumbs form. Press evenly into the bottom and sides of your prepared pan – freeze for at least an hour.
Heat the oven to 350 degrees.
Combine the remaining 3/4 cup brown sugar with the egg in a medium bowl – whisk till smooth. Add the peanut butter and switch to a rubber spatula – mix till incorporated. Pour the filling into your crust, smooth it out and sprinkle with the sea salt.
Bake for 35 minutes, rotating the pan halfway through. Let cool in pan on a wire rack for at least 8 hours before serving (you can cover the pie once it has cooled to the touch).
This delicious recipe brought to you by Sheri Silver
Check out all my sweet treats on Pinterest!