Trust us—hot sauce can be right at home in sweet recipes, too.
Sweet and Spicy Peanut Butter Pie
Makes 1 (9-inch) pie
- 9 cinnamon graham cracker sheets
- ¾ cup honey-roasted peanuts
- ¼ cup firmly packed light brown sugar
- ⅛ teaspoon ground red pepper
- 5 tablespoons unsalted butter, melted
- 1 cup creamy peanut butter
- 1 (8-ounce) package cream cheese, softened
- 2 tablespoons hot sauce
- 1¼ cups confectioners’ sugar
- 3 cups frozen whipped topping, thawed
- 2 cups frozen whipped topping, thawed
- ¼ cup honey-roasted peanuts, chopped
- ⅓ cup confectioners’ sugar
- 1½ teaspoons water
- 1½ teaspoons creamy peanut butter
- ½ teaspoon hot sauce
- Garnish: ground red pepper
- Preheat oven to 350°.
- For crust: In the work bowl of a food processor, pulse together graham crackers, peanuts, brown sugar, and red pepper until coarsely ground. Add butter; process until finely ground. Firmly press mixture into bottom and up sides of a 9-inch cast-iron skillet.
- Bake until crust is set and puffed, about 10 minutes. Using the bottom of a measuring cup, gently flatten crust. Let cool completely on a wire rack.
- For filling: In a large bowl, beat peanut butter, cream cheese, and hot sauce with a mixer at medium speed until smooth, about 2 minutes, stopping to scrape sides of bowl. Add confectioners’ sugar; beat on low speed until combined, about 1 minute. Add whipped topping; beat at medium-high speed until smooth, stopping to scrape sides of bowl, about 1 minute. Spread filling into prepared crust. Cover and refrigerate for at least 4 hours or overnight.
- For topping: Spread whipped topping onto pie; sprinkle with peanuts. In a small bowl, whisk together confectioners’ sugar, 1½ teaspoons water, peanut butter, and hot sauce until smooth; drizzle onto pie. Garnish with red pepper, if desired.