Sourdough pie crust and I haven't been friends in the past.

Then again, I can't say I've attempted in a while. I'm not a huge pie person, and I prefer a graham cracker crust (less messy!). When Sourdough Surprises picked pie – specifically rustic pie – I had to bite the bullet anyway.

And, with a) my picky father being on an extended business trip and b). an unopened jar of Peanut Butter & Co Dark Chocolate Dreams calling my name, I had to make a special pie - a cheesecake pie, no less!

Chocolate Peanut Butter Cheesecake Crostada with Sourdough Crust

Crust Adapted from Group Recipes

For the Crust

• 1 3/4 Cups All-Purpose Flour
• 3/4 tsp salt
• 1/4 tsp baking soda
• 1/2 cup coconut oil
  
  
• 1/2 cup sourdough starter

For the filling:

• 8oz 1/3 less fat Cream Cheese
• 1/2 cup Dark Chocolate Dreams Peanut Butter
• 1/4 tbslp sugar
• 1 egg
• 1 tsp

For the crust, combine flour, salt and baking soda. Cut in coconut until resembles coarse crumbs.

Pour in sourdough starter. Mix until flour is moistened and leaves the side of the bowl. Turn onto lightly floured surface, knead lightly. Chill while making filling

Cream peanut butter, cream cheese and sugar together. Mix in egg and vanilla.

Roll out pie crust on a cookie sheet. Spread filling evenly over crust and fold over. Bake at 375 for 15 minutes and enjoy!

This crust was much easier to work with (I did add an extra 1/4 cup flour – thank you Florida). The complete package was heaven. So much so that while I'm behaving for swimsuit season and cutting a third off of each quarter (as in 12 servings), somehow the other 2/3 is disappearing.

I'm going to go squeeze in another slice before its gone...