The Lost-themed dinner turned out well. This post will contain no spoilers, so feel free to read it, Emily.

I ended up going kind of southwest-themed for the main course, including green chiles, some jack cheese, cornmeal, and cayenne pepper to the dough. It was tasty.

The best part was dessert. I don’t think it’s a spoiler to say that Hurley likes chocolate and peanut butter, so I’ll post the recipe here. I ended up modifying the recipe from epicurious.com in order to make it a bit lighter (I reduced the butter, egg yolks, and used fat-free cream cheese instead of full-fat). It’s still extremely rich, though, and very cooling on a hot night. I could have lightened it further by using fat-free Cool Whip instead of real whipping cream, but you’ve got to have standards, people.

I also made it in pie form instead of bars, because I didn’t have a square baking dish.

Hurley’s Frozen Chocolate Peanut Butter Pie

Chocolate layer:

• Nonstick cooking spray
• 7 oz good quality bittersweet (not unsweetened) chocolate, chopped
• 1/2 stick butter
• 1/2 of a ripe banana, well mashed
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1 egg + 2 egg whites, lightly beaten
• 1 tsp vanilla

Peanut butter layer:

• 4 oz fat-free cream cheese, softened
• 1/2 cup reduced-fat creamy peanut butter
• 3/4 cup confectioners sugar
• 1/4 tsp salt
• 1/2 cup chilled heavy whipping cream
• 1 tsp vanilla

1. Preheat oven to 350F. Line an 8- or 9-inch pie plate with aluminum foil, leaving overhang off the edges. Spray the aluminum foil with nonstick cooking spray.
2. In a double boiler or a heat-proof bowl on top of a pan of simmering water, melt chocolate, butter, sugar, and salt, whisking frequently until smoothly melted. Remove top vessel and whisk in egg, banana, and vanilla.
3. Pour batter into pie plate and bake for abut 15 minutes, until the edges are slightly puffed. Transfer to a rack and cool completely.
4. Make peanut butter layer: Mix cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer and medium speed until well-blended, about 4 minutes. Beat cream with vanilla in a clean bowl with clean beaters until it just holds stiff peaks, then gentle fold into peanut butter mixture until just combined.
5. Spread peanut butter mixture evenly on top of chocolate layer and freeze for 1-2 hours, until firm but not frozen solid. Using a warm, sharp knife, cut into wedges. Cover with foil and return to freezer until well-frozen.
6. To serve, use foil overhang to remove entire pie from pie plate. Using a warm, sharp knife, re-cut the wedges. Carefully remove all foil and serve.