Peanut Butter Perversion Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan or pie dish; line the bottom with parchment if desired.

In a medium bowl whisk together flour, baking soda and 1/2 tsp fine sea salt until evenly combined.

Using a stand mixer with paddle attachment or a hand mixer, cream the cold cubed butter with granulated sugar and brown sugar on medium speed until the mixture is sandy and beginning to come together, about 2–3 minutes.

Add the egg and 1 tsp vanilla; beat until incorporated. With the mixer on low, add the flour mixture and mix just until combined to form a cookie dough. Stir in the chocolate chips by hand.

Transfer the dough to the prepared pan. Press the dough evenly across the bottom and slightly up the sides to form a firm crust (use a piece of parchment or the bottom of a measuring cup to press evenly). Brush or lightly spread 1 tablespoon melted butter over the crust to help it brown evenly.

Bake in the preheated oven for 18–22 minutes, until the edges are golden and the center is set but still slightly soft. Remove from oven and let cool on a wire rack to room temperature while preparing the filling. If the center domes, gently press it flat once cooled.

Chill a medium mixing bowl and the whisk/beaters in the freezer for 10 minutes (cold tools help whip the cream better).

In a separate large bowl, using a mixer, beat the softened cream cheese until smooth and slightly fluffy, about 1–2 minutes. Scrape down the bowl.

Add the creamy peanut butter, powdered sugar, optional confectioners' sugar, 1 tsp vanilla extract, and 1/4 tsp fine sea salt to the cream cheese. Beat on medium speed until combined and silky, about 1–2 minutes. Taste and adjust salt or sweetness if needed.

In the chilled bowl, whip the cold heavy cream to soft peaks. Fold about one third of the whipped cream into the peanut butter mixture to loosen it, then gently fold in the remaining whipped cream until fully incorporated and silky. Do not overmix; keep the filling light and airy.

Spoon or pipe the peanut butter silk onto the cooled cookie dough crust, smoothing the top with an offset spatula to an even layer. Aim for an even 1–1.25 inch (2.5–3 cm) thick layer. Refrigerate the assembled pie for at least 2 hours to set (overnight is fine).

Line a small baking sheet with parchment paper. Place a heatproof bowl over a small saucepan of simmering water (double-boiler) or use a microwave in 20-second bursts to melt the dark chocolate until smooth.

Remove half of the melted dark chocolate and pour it into a small bowl; stir in the milk chocolate until fully melted and smooth, creating a two-tone chocolate pool.

Spread the dark chocolate in a thin rectangular patch on the parchment, then immediately drizzle or gently spread the milk chocolate on top so the two meld slightly. Sprinkle the roughly chopped salted peanuts evenly over the warm chocolate and finish with a light dusting of flaky sea salt.

Let the bark set at room temperature until firm (about 30–45 minutes) or chill briefly (10–15 minutes) to speed up. Once set, break into irregular shards. Reserve until ready to garnish the pie.

In a small saucepan combine the port wine, 1/4 cup granulated sugar, and the orange zest. Bring to a gentle simmer over medium-low heat, stirring occasionally to dissolve the sugar.

Simmer until the liquid reduces by about half and becomes syrupy, about 18–25 minutes. Keep an eye on it so it does not burn. Towards the end of cooking, taste for balance and add the tablespoon lemon juice; stir to combine.

If a slightly thicker 'jelly' consistency is desired, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Whisk the slurry into the simmering reduced port and cook 1–2 minutes until it thickens. Remove from heat and strain through a fine mesh sieve to remove zest and any solids. Cool to room temperature; it will thicken a bit more as it cools.

Keep the port jelly refrigerated in a covered container if not using immediately. Bring to near-room temperature before serving for best pouring consistency.

Remove the chilled peanut butter silk pie from the refrigerator. Scatter a small handful (about 1/4 cup) of extra chocolate chips across the surface if desired for texture contrast.

Arrange the salted peanut & chocolate bark shards decoratively on top of the peanut butter silk, pressing them in slightly so they adhere but still appear to float.

Just before serving, spoon or drizzle the adult jelly (port wine sauce) over the top in a decorative pattern so it pools gently around the bark and peanut pieces. The contrast of the glossy port sauce against the peanut butter silk is intentional — use 2–4 tablespoons per serving or adjust to taste.

Optional: add dollops of whipped cream around the edges. Sprinkle a final pinch of flaky sea salt over the top to heighten the sweet-salty interplay.

Slice with a hot, dry knife (wipe clean between cuts) and serve chilled. Store remaining pie covered in the refrigerator for up to 3 days; keep port sauce separately for up to 1 week refrigerated.