From the menu of ... Outback Steakhouse, 2145 Lavista Road, Atlanta. 404-636-5110, www.outback.com
Q. My daughter-in-law loves the peanut butter pie at Outback Steakhouse. She talks about it all the time. Would you please try to get the recipe for me as I would love to give it to her for Christmas and she could then make it for herself and all of us! Thank you in advance for your help with this. -- Debbie Benefield, Duluth
A. Peanut butter pie is no longer offered on the menu at Outback Steakhouse. Its dessert menu these days features carrot cake with coconut and pecans, classic cheesecake and a decadent creation called Chocolate Thunder from Down Under. Not wanting to disappoint a customer, they provided the recipe for their peanut butter pie so our readers can recreate this dessert at home.
The pie is a delicious example of how combining a few favorite ingredients can please a wide variety of diners. It has to be assembled at least eight hours ahead of time, so it’s the perfect make-ahead dessert for a special family gathering or dinner party. Don’t make the pie more than a day ahead of time, though. If left too long, the creamy filling would soften the crust, turning the dessert into more of a pudding than a pie.
Is there a recipe from a metro Atlanta restaurant you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put "From the menu of” and the name of the restaurant in the subject line.
Outback Steakhouse’s Peanut Butter Pie
Hands on: 10 minutes
Total time: 10 minutes plus chilling time
Serves: 8
To recreate the Outback Steakhouse pie, you’ll want to use Nutter Butters in this recipe. If you want to save a step, the folks at Outback say it’s OK to substitute a whipped topping like Cool Whip for the sweetened whipped cream in this recipe.
8 peanut-butter sandwich cookies
8 ounces cream cheese, at room temperature
1 cup creamy natural peanut butter
1/2 cup heavy cream
1/3 cup granulated sugar
1 graham cracker pie shell
4 tablespoons chocolate syrup
Whipped cream, for garnish, if desired
In the bowl of a food processor, process cookies until only fine crumbs remain.
In the bowl of a stand mixer, combine cookie crumbs, cream cheese and peanut butter. Beat until smooth. Remove bowl from mixer and set aside.
In another bowl, beat cream and sugar until stiff peaks form, about three minutes. Fold whipped cream into peanut butter mixture and pour into pie shell. Cover loosely with plastic wrap and refrigerate for at least eight hours. When ready to serve, cut pie into eight slices and place on serving dish. Drizzle each slice with chocolate syrup. Garnish with whipped cream if desired.
Per serving: 613 calories (percent of calories from fat, 61), 13 grams protein, 50 grams carbohydrates, 3 grams fiber, 43 grams fat (15 grams saturated), 52 milligrams cholesterol, 478 milligrams sodium.
About the Author
