Molly is more of a cake individual, however this pie is an exception since it's heavy on crust, her favorite part of any pie. This recipe has a blueberry jam-like filling with a barrier of speculoos spread to avoid the crust from sogging– it's thick and it's great.
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Cookbook author, food blog writer and Midwest transplant Molly Yeh embraces her nation life and makes meals inspired by her Jewish and Chinese heritage– with a taste of the Midwest, too.
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Molly Yeh's Blueberry Speculoos Slab Pie|Girl Fulfills Farm|Food Network
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Ok….. I hadn’t thought of putting peanut butter in a blueberry pie. I’ve had a peanut butter sandwich with blueberry jam that was pretty good, so it might work well….definitely would not use a hydrogenated peanut butter though.
Thanks Food Network for uploading Molly’s recipe at 2.30am in the morning, late night treat at its finest!
What the hell is that peanut butter lookin stuff? Ive never seen or heard of that in my lifetime…
Where do you find something like that