Question: I would gratefully appreciate it if you could acquire and send me the recipe for chocolate peanut butter pie as served by the Olde Homestead Restaurant on Lakehill Road in Burnt Hills, New York. I've heard it may be made in another town. - Marylou L. Cognetti, Rotterdam Junction, N.Y.
Answer: Indians visited the Saratoga region to gain strength from the "Medicine Spring of the Great Spirit." The reputation of the spring grew, and a crude log cabin was erected in 1773 to take advantage of travelers visiting the spring. The lodging changed hands many times, but each owner left it improved.
In 1787 the inn was sold to Revolutionary War hero Alexander Bryan, who was the first permanent resident of Saratoga Springs. Bryan had been appointed by American Gen. Horatio Gates to the dangerous duty of spying on the British troops. He entered the British camp of Burgoyne, learning of the British plan to cross the Hudson River at Stillwater to surprise the American garrison.
Bryan fled for his life after being discovered, hiding in a river with only his mouth above water until he was able to report his information to Gen. Gates. His findings allowed the Americans to prepare for and win the encounter known as the Battle of Saratoga, which was a turning point of the American Revolution. The battlefield area, a short distance from Saratoga Springs, is impressive. Not to be missed are the Neilson Farm, the Barber Wheatfield, the Balcarres Redoubt (Freeman Farm) and the Schuyler House.
The smooth, lusciously rich peanut pie is actually prepared by baker Jim Coffey at The Olde Homestead's sister restaurant, the Olde Bryan Inn, which is about 20 miles from Burnt Hills in Saratoga Springs. While The Olde Homestead is housed in a restored farmhouse, The Olde Bryan Inn lights up one of the oldest stone buildings in Saratoga Springs.
*****
RECIPE
CHOCOLATE PEANUT BUTTER PIE
CRUST
2 cups graham cracker crumbs
1/2 cup butter, softened
1/3 cup sugar
FILLING
1 cup whipping cream
3 1/2 ounces cream cheese, softened to room temperature
3/4 cup unsalted peanut butter
1/3 cup sugar
CHOCOLATE GANACHE TOPPING
1/2 cup whipping cream
1/2 pound semisweet chocolate
Prepare the crust: In mixing bowl combine graham cracker crumbs, butter and sugar, mixing into coarse crumbs. Press evenly into 9-inch pie pan.
Prepare filling: In small bowl of mixer whip cream until stiff peaks form. Set aside. In large bowl of mixer combine cream cheese, peanut butter and sugar. Beat until creamy. Gently fold whipping cream into peanut butter mixture. Pour filling into prepared pie pan and chill in refrigerator 1 hour.
Prepare topping: Heat cream in saucepan over medium heat until very warm, approximately 180 degrees. Remove from heat and add chocolate, stirring until chocolate melts and mixture is smooth. Cool before drizzling over top of pie. Chill 4 hours before serving. Makes 1 pie.