Black-Bottom Peanut Pie

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.” Slideshow:  More Pie and Tart Recipes 

Black-Bottom Peanut Pie
Photo: © Paul Costello
Active Time:
20 mins
Total Time:
1 hrs 20 mins
1 10-inch pie



  • 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


Make the Crust

  1. 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°.

Make the Filling

  1. 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.

  2. 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.

Related Articles