I Dream of Bobby Deen Peanut Butter Pie

I Dream of Bobby Deen Peanut Butter Pie

Whoever came up with the term, “Easy as pie”, clearly never attempted to make a pie. Especially a fruit pie.

But today’s blog is about a talented pie baker. Hailing from Pickens, SC, Francine Bryson recently published her first book, “Blue Ribbon Baking From a Redneck Kitchen,” after finaling in CBS’s “The American Baking Competition.”

Before you conjure up an image of a redneck being cast as an extra in the movie, “Deliverance,” check out Francine’s definition:
“A redneck is laid back, lives off the land, hunts and fishes. Don’t take life too seriously. It’s country. It’s a way of life.”

Interestingly, one of the recipes in Francine’s cookbook appeared to her in a dream about Bobby Deen. He’s the son of TV chef Paula Deen.

The following recipe from Francine’s book is aptly named: “I Dream of Bobby Deen Peanut Butter Pie.”
Spoiler alert—you’ll need to start your diet tomorrow.

Crust:
2 1/2 cups sweetened shredded coconut
1/2 stick unsalted butter, melted
1/4 C heavy cream
1 cup semisweet chocolate chips

Filling:
2 cups heavy cream
3/4 cup confectioner’s sugar
1 8 oz. package cream cheese at room temperature
1/2 cup granulated sugar
1/2 cup creamy peanut butter

Directions:
Preheat oven to 350 degrees.
Toast coconut on baking sheet until evenly browned—10-16 minutes. Cool
Mix the toasted coconut with the butter and press into a 10 inch, deep-dish pie pan. Set in fridge 20 minutes.

Heat cream in saucepan until warm, Remove from heat and add chocolate chips, stirring until melted. Spread chocolate over coconut crust and refrigerate 15 minutes.

Whip heavy cream and confectioner’s sugar with electric mixer until stiff peaks. Reserve 1 cup for garnish.

Whip cream cheese and sugar in separate bowl with electric mixer until fluffy. Add peanut butter and mix until blended. Fold remaining whipped cream into cream cheese mixture with rubber spatula. Pour into pie crust and chill an hour.
Top with reserved whipped cream.

Enjoy!