Iron Barley’s PBJ Blaster Pie

PREPARATION

• To make the crust, put the cookies in a food processor and pulse until fine. Slowly add the butter and pulse until mixed well.

• Press the crust into a 9-inch pie shell and freeze.

• Place the cream, sour cream and cream cheese in a food processor and mix until smooth.

• Add the powdered sugar and mix until smooth. Transfer the cream cheese mixture to a large bowl.

• In a saucepan, heat the heavy cream over low heat.

• Add the cumin, cayenne and peanut butter and stir until smooth.

• Add the cream of coconut and stir. Turn off the heat.

• Add the cream and cumin mixture to the cream cheese mixture and mix thoroughly.

• Remove the pie shell from the freezer.

• Spread the strawberry jam on the bottom of the shell.

• Pour the filling into the shell and freeze for 4 to 6 hours.

• When thoroughly frozen, cut the pie into wedges and serve. Garnish with a dollop of Jack Daniels-jalapeño whipped cream and drizzles of strawberry-habañero and chocolate-chipotle sauces.

For the Jack Daniels-Jalapeño Whipped Cream
• Combine all ingredients and whip until whipped cream forms.

For the Strawberry-Habañero Sauce
• Combine all ingredients in a food processor and purée.

For the Chocolate-Chipotle Sauce
• Purée the chipotles in a food processor until smooth.

• In a saucepan, melt the chocolate chips over low heat.

• Add the oil and chipotle purée and mix well.