The first time that I invited my soon-to-be husband to dinner, I created my version of a Peanut Butter Pie. I had never even heard of a pie by that name before. I just needed a dessert and these were the ingredients I had on hand. So I made this dessert and he thought it was the best thing he had ever eaten. About ten years after we were married, he asked me if I thought I would ever make another Peanut Butter Pie for him? "Well", I said, "I already won you over, why should I do it again?" Actually, I never thought it was such a big deal, but, obviously he did. Now I make it every few years or so just to keep him happier.
First, a pie shell. Now you must have a fresh, homemade pie crust. You don't make homemade pie crust?!?! Oh, well, just run down to the market and pick out the best looking deep dish frozen pie shell you can find and then just fib that it is homemade.
Okay, now that we have that settled. Take that pie crust and do a blind bake. Huh?? What's that blind bake stuff?? Well, just take a fork and prick some holes in the bottom of that cutie and pop it in the oven and bake it until it is brown. If you have to know exactly how long, you can look it up on the package wrapper.
After it has baked, let it cool for about 10 minutes. Now pay attention to this time because you want the crust to still be almost hot, that is, extra warm.
The next ingredient is peanut butter. I don't really care if you use creamy or crunchy. At my house, it will always be crunchy because that is just what we like. Besides, it makes it have another texture and you know those chef-types are always talking about texture in food being important.
You are now going to paint the bottom and halfway up the sides of the baked (still extra warm) pie shell with the peanut butter. The brush I use is a case knife. How much peanut butter, you ask? Well, that depends on how much you like peanut butter. Use enough to have a good coating that is about a quarter inch or so thick. You may make it thicker if you really like the taste of peanut butter.
Now it looks like this:
Let this cool completely. Wait until it is cool, then make your "from scratch pudding" for the filling. What do you mean you have never made pudding from scratch??? Okay, just go to the pantry and find that box of your favorite brand of Instant Chocolate Pudding and add the proper amount of milk and whisk it up into a pie filling. Make sure that milk is very cold and that it has some butter fat in it. That skim milk stuff won't work this time!
Pour this filling into your coated pie shell and refrigerate for a few hours. Overnight is okay, too.
Immediately before serving add your whipped topping. Okay, you can use that kind out of the plastic tub. I don't think the aerosol can stuff works as well.
Serve to your guests and try to act humble when you get more compliments than you have had in a long, long time on your cooking.
This little pie is going to a party tonight!! Our friends are celebrating their wedding anniversary and this will be my contribution to the dessert table.
-sandi
First, a pie shell. Now you must have a fresh, homemade pie crust. You don't make homemade pie crust?!?! Oh, well, just run down to the market and pick out the best looking deep dish frozen pie shell you can find and then just fib that it is homemade.
Okay, now that we have that settled. Take that pie crust and do a blind bake. Huh?? What's that blind bake stuff?? Well, just take a fork and prick some holes in the bottom of that cutie and pop it in the oven and bake it until it is brown. If you have to know exactly how long, you can look it up on the package wrapper.
After it has baked, let it cool for about 10 minutes. Now pay attention to this time because you want the crust to still be almost hot, that is, extra warm.
The next ingredient is peanut butter. I don't really care if you use creamy or crunchy. At my house, it will always be crunchy because that is just what we like. Besides, it makes it have another texture and you know those chef-types are always talking about texture in food being important.
You are now going to paint the bottom and halfway up the sides of the baked (still extra warm) pie shell with the peanut butter. The brush I use is a case knife. How much peanut butter, you ask? Well, that depends on how much you like peanut butter. Use enough to have a good coating that is about a quarter inch or so thick. You may make it thicker if you really like the taste of peanut butter.
Now it looks like this:
Let this cool completely. Wait until it is cool, then make your "from scratch pudding" for the filling. What do you mean you have never made pudding from scratch??? Okay, just go to the pantry and find that box of your favorite brand of Instant Chocolate Pudding and add the proper amount of milk and whisk it up into a pie filling. Make sure that milk is very cold and that it has some butter fat in it. That skim milk stuff won't work this time!
Pour this filling into your coated pie shell and refrigerate for a few hours. Overnight is okay, too.
Immediately before serving add your whipped topping. Okay, you can use that kind out of the plastic tub. I don't think the aerosol can stuff works as well.
Serve to your guests and try to act humble when you get more compliments than you have had in a long, long time on your cooking.
This little pie is going to a party tonight!! Our friends are celebrating their wedding anniversary and this will be my contribution to the dessert table.
-sandi
Sounds yummy...thanks for the recipe...
ReplyDeleteEnjoy. For all your family and friends who like Reese's Peanut Butter Cups!!
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