This is chef Marcus Samuelsson’s take on a classic Southern black-bottom pie. He added a peanut-caramel layer on top as an ode to his favorite candy bar, Snickers. “When I was a kid, I would treat myself to a Snickers bar on the way to soccer practice,” he writes in his cookbook Marcus Off Duty. “I don’t eat many candy bars these days, but I still love that combination of flavors.”
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1 stick unsalted butter
One 11-ounce box vanilla wafer cookies
1/2 cup sugar
2 vanilla beans—split lengthwise, seeds scraped
8 ounces bittersweet chocolate, finely chopped
1 cup heavy cream
1 cup sugar
1/2 cup light corn syrup
6 tablespoons unsalted butter, melted and cooled
4 teaspoons molasses
3/4 teaspoon kosher salt
3 large eggs
2 cups unsalted roasted peanuts
How to Make It
Step 1 Make the Crust
Preheat the oven to 350°. Melt the butter in a saucepan over moderately low heat and cook, swirling, until browned, 9 minutes; let cool. Process the cookies, sugar and vanilla seeds in a food processor until finely ground. Add the browned butter and pulse until the crumbs are evenly moistened; transfer to a 10-inch glass or ceramic pie plate and press the crumbs over the bottom and up the side to form the crust. Bake for 12 minutes, until lightly browned and set; let cool completely. Increase the oven temperature to 375°.
Step 2 Make the Filling
Put the chocolate in a small heatproof bowl. In a small saucepan, bring the cream to a boil and pour it over the chocolate. Let stand for 1 minute, then stir until smooth; pour into the cooled crust and let sit for 10 minutes.
Step 3 Make the Filling
In a bowl, whisk the sugar, corn syrup, butter, molasses, salt and eggs, then stir in the peanuts. Pour the filling over the chocolate. Transfer the pie to a foil-lined baking sheet and bake for 10 minutes. Reduce the oven temperature to 325° and bake the pie for 50 minutes longer, until the filling is almost set. Transfer to a rack and let cool completely, 4 hours.
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