Peanut Butter Piggy Pie
- 18 ounces peanut butter sandwich cookies
- 5 tablespoons strained bacon fat
- 6 ounces semisweet chocolate
- 6 ounces heavy whipping cream
- 4 – 6 slices bacon
- ⅓ cup lightly salted cocktail peanuts, chopped
- 6 ounces cream cheese, room temperature
- 6 tablespoons creamy peanut butter
- ⅓ cup confectioners sugar
- 1 tablespoon milk
- 1 cup heavy whipping cream
- 4 – 6 slices bacon
- maple syrup for rubbing
- light brown sugar for sprinkling
- Cook bacon first.
- Preheat oven to 350°.
- Line two baking sheets with heavy duty aluminum foil.
- Place 4-6 slices bacon on each sheet.
- For the Topping slices, rub maple syrup on top of each slice and sprinkle with light brown sugar.
- Bake in 350° until dark in color but not burnt, about 25-30 minutes. Be sure to rotate pans top to bottom and front to back halfway through. Watch carefully towards the end.
- Remove from oven and transfer to paper towel lined baking sheet to drain. Do not allow maple bacon to sit long or paper towels will stick to them. Set aside.
- Leave oven on at 350°.
For the crust
- Strain bacon fat from both baking pans through a cheesecloth lined strainer.
- Place cookies and bacon fat into food processor. Process until all cookies are finely chopped and mixture holds together.
- Transfer to 9” pie plate.
- Bake in 350° oven for 10-12 minutes.
- The crust sides will look drier than the middle. Remove from oven and cool completely.
For the chocolate ganache
- Place chocolate into small bowl. Bring cream to a simmer and pour over chocolate.
- Allow mixture to sit for 5 minutes and then stir gently until fully blended.
- Remove ¾ cup ganache and pour over cooled pie crust.
For the filling
- Cut bacon slices into small pieces using either scissors or a knife.
- Evenly place over chocolate ganache.
- Top bacon with chopped peanuts.
- Combine cream cheese, peanut butter, confectioners sugar and milk in large mixing bowl.
- Beat until creamy, about 3 minutes, scraping bowl down as needed.
- In a separate mixing bowl, beat whipping cream until stiff peaks form. Fold whipping cream into peanut butter mixture. Spread evenly over chopped nuts.
For the topping
- Transfer remaining chocolate ganache to a small plastic freezer bag.
- Cut small opening at bottom and drizzle ganache over filling.
- Cut maple bacon into ⅓” – ½” strips using either scissors or a knife. Place partially into pie, leaving part of each piece exposed.
- Refrigerate until set, at least 1 hour.
- Allow Peanut Butter Piggy Pie to sit outside refrigerator for 30 minutes before serving.