We’ve Got Cookie Sign: H.G. Wells' The Shape of Things to Come (S13E10)

2022-10-18

It had to be done.

This sketch, y’all. I didn’t know the show could get this dark and I loved it.

I haven’t done a pie yet (despite it being one of my favorite baking genres), so I’m going to give tribute to what happened here with a pie that (much like the roast) starts out nutty and finishes black. It’s a black-bottom peanut butter pie that’s extra black on the bottom with some chocolate cookie crumbs.

First up: supplies.

We’ve got an understudy here - I picked the wrong moment to try and get corn syrup from the store (AKA pecan pie season), so honey got swapped in instead since I only needed a few tablespoons.

Spray 9-inch-diameter a glass pie dish with nonstick spray.

While your oven heats to 350, blend cookie crumbs, melted butter, and 2 tablespoons sugar in processor until moist clumps form.

Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes.


While this bakes, combine chocolate, 2/3 cup cream, corn syrup, and 1 teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.


While that’s chilling, in another bowl, microwave your peanut butter, powdered sugar, and 3/4 cup cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 teaspoon vanilla. Cool that until it’s barely lukewarm.

While that cools, beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding any peaks. Fold that into the peanut butter mixture in 3 additions.

Spoon mousse over chocolate layer, then smooth that with an offset spatula and add any peaks/decoration. Chill at least 2 hours and up to 1 day. Your patience will be rewarded.

Up Next: The Mask (in 3D!)

Extra Black Black-Bottom Peanut Butter Pie

riffing on the Black-Bottom Peanut Butter Mousse Pie from Epicurious

Makes 1 pie.

Ingredients

  • Nonstick spray
  • 9 oz chocolate wafer cokies, pulverized to crumbs in a food processor
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 4 tablespoons sugar, divided
  • 8 oz. chocolate or semi-sweet chocolate chips
  • 2/3 cup plus 1 3/4 cups chilled whipping cream, divided
  • 2 tablespoons light corn syrup (or honey, or agave nectar)
  • 2 teaspoons vanilla extract, divided
  • 1 cup creamy peanut butter (NOT the all-natural kind)
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray.
  2. Blend cookie crumbs, melted butter, and 2 tablespoons sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes.
  3. While this bakes, combine chocolate, 2/3 cup cream, corn syrup, and 1 teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.
  4. Microwave peanut butter, powdered sugar, and 3/4 cup cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 teaspoon vanilla. Cool to barely lukewarm.
  5. Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions.
  6. Spoon mousse over chocolate layer. Chill at least 2 hours and up to 1 day.