Photograph by Terry Ross
Greg Cornelius of Uber Gubers won the summer-long pie-baking challenge from Cherokee Fresh Market, Woodstock Farmers Market, and Waleska Farmers Market at Reinhardt University with this über-sweet, über-gooey dessert.
1/2 cup packed light brown sugar
2/3 cup light corn syrup
2 tablespoons natural peanut butter
1 teaspoon vanilla extract
Dough for single-crust pie
1 cup bittersweet chocolate chunks
1 cup salted peanuts
1 cup granulated sugar
2 tablespoon water
1 tablespoon unsalted butter
1/4 cup heavy cream
1/2 teaspoon fine sea salt
Vanilla Bean Whipped Cream:
3/4 cup heavy whipping cream
1/4 cup granulated sugar
Seeds scraped from 1/2 split vanilla bean (or 1 teaspoon vanilla extract)
1. Preheat the oven to 325 degrees. To make the filling, in the bowl of an electric mixer combine the eggs, brown sugar, corn syrup, peanut butter and vanilla extract, and beat until smooth. Roll out the dough in a 14-inch circle; transfer to a 9-inch pie pan, and crimp the edges. Place the chocolate chunks in the bottom of the pie crust and pour the batter over the chocolate. Evenly sprinkle the peanuts over the filling and bake until set, about 35 minutes. Remove from the oven.
2. To make the caramel sauce, measure sugar and water and sugar in a heavy saucepan and simmer on low heat until it becomes an amber color. Reduce the heat to low; add the butter and cream and stir with a wooden spoon until melted and smooth. Stir in the salt. Sometime to simmer slowly until it becomes a medium amber color. Turn heat to low and add butter and heavy cream and stir with a wooden spoon. Add sea salt. Carefully drizzle the sauce over the pie to evenly distribute. Let the pie and caramel cool completely.
3. To make the whipped cream, combine the cream, sugar and vanilla in the chilled bowl of an electric mixer. Whip until medium peaks form when beaters are lifted. Spoon or pipe whipped cream over pie. Keep the pie chilled until ready to serve.