Serious Eats: Recipes

Chocolate Peanut Pie

[Photograph: Alexandra Penfold]

This recipe is adapted from Lauren Weisenthal's Chocolate Oatmeal Pie. For this recipe you can substitute Lyle's golden syrup or sorghum syrup for the dark corn syrup, though they maybe more challenging to find in your local grocery store. Use regular molasses instead of the blackstrap variety, which is much more bitter. I tested this recipe with semi-sweet chocolate chips, but I found that the resulting dessert was far too sweet for my taste, so I recommend 72% cacao dark chocolate to lend a rich chocolate taste without excess sweetness.

About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of the book New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @blondiebrownie.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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