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|Hawaii Vanilla Company's Frozen Peanut Chocolate Chip Pie|
|Written by Ann Shepphird|
Anyone who’s grown orchids knows how, let's say, sensitive they can be. Try growing one that only blooms one day a year and has to be hand pollinated. That, my friends, is the Vanilla Panifolia Orchid, from which we get the spice vanilla. Those interested in learning more about what goes into growing vanilla can do so at the Hawaii Vanilla Company on Hawaii’s Big Island. The farm not only offers tours but also has a shop filled with vanilla-infused goodies and the ability to have lunch or tea in their restored coffee mill (above). (For more on what's offered at the lunch, see the article I wrote for FarewellTravels.com).
The Hawaii Vanilla Company is owned and operated by the Reddekopp family: Jim’s the farmer and guide, Tracy’s the chef and the kids serve as kitchen help and servers. Tracy’s working on a cookbook and was kind enough to share this recipe with us for frozen peanut chocolate chip pie – perfect for the upcoming holiday season. (Click "read more" for recipe.)
Frozen Peanut Chocolate Chip Pie
Pate Brisee (pie dough)
Fit dough into a 9” pie plate, and crimp. Chill shell while making filling.
With electric mixer cream peanut butter and brown sugar until smooth and beat in corn syrup. Add eggs, 1 at a time, beating well after each addition, and beat in the cream and the vanilla. Sprinkle 1 C of the chocolate chips evenly over the bottom of the shell and pour the peanut butter mixture over them. Bake pie at 350 degrees for 30-40 or until filling browned lightly, puffed, and firm to the touch. Transfer to a rack to cool slightly.
In heavy saucepan combine remaining ½ C chocolate chips with butter and heat over low stirring until smooth. Spread mixture evenly over top of warm pie and sprinkle peanuts evenly over it. Let pie cool completely and freeze it, covered with plastic wrap, overnight. To serve, let pie stand at room temp. for 5 min., cut and serve with ice cream.