DiANE’S PEANUT-BUTTER PIE

Photos by: DiAne Gates

Tired of pumpkin pie? Here’s a do-ahead dessert with a twist that takes a little time to prepare, but if you follow the recipe ingredients you can make this one up to two days ahead. No cheating with the whipped cream or it won’t work. However, you can take some short cuts—won’t be as good—but it’s quicker. You can substitute a store bought pastry shell and a big package of store bought pudding mix. But please use the cook and serve mix…no instant stuff.  And you could use Reddi-Wip, sigh. (But I hope not!)

Here’s my recipe, please enjoy.

peanut-butter-pie-1

PIE CRUST:

1 ½ cups flour

½ teaspoon of salt

6 tablespoons of cold, real butter (cut in small cubes)

2 tablespoons of peanut butter (I like the chunky kind)

4 to 5 tablespoons of cold water

Mix flour and salt, add cold butter cubes and peanut butter, Use either your fancy Cuisinart, a pastry cutter, fork, or your fingers.  This mixture should be blended to a coarse, crumbly one. Add water one tablespoon at a time and stir ‘til water is absorbed and dough sticks together.

Wrap flour mixture in a sheet of plastic wrap (after wrapped form into a small, flat circle). Place in refrigerator for at least 30 minutes.

Remove and place dough on floured surface. Cover dough with sheet of plastic wrap large enough to cover the size pie crust you’re going to roll out. Roll out the crust. Plastic wrap prevents the pie dough from sticking and breaking apart.

Place dough in pie pan, finish edges, and prick unbaked shell over the bottom and sides with a fork. Bake 10 to 12 minutes in a 450-degree oven. Set aside.

PIE FILLING:

½ TO 2/3 cup of peanut butter (either smooth or crunchy)

½ cup powdered sugar

½ cup chopped peanuts

Mix ‘til peanut butter absorbs sugar and spread over the bottom of hot pie crust. Sprinkle with half cup of the chopped nuts.

VANILLA PUDDING:

1/2 cup sugar

3 tablespoons cornstarch

3 cups heavy cream

4 large egg yolks

1 tablespoon unsalted butter

1 tablespoon vanilla extract

Combine sugar and cornstarch in a sauce pot over medium heat. Gradually stir in the cream, making sure all cornstarch dissolves.  Stir continuously until the mixture begins to thicken.

Whisk eggs in bowl. Mix a spoonful of the hot cream mixture into the eggs to warm them without scrambling the eggs. Add warm egg mixture to the cream, then add butter and vanilla. And if you want to be Chef de la Wonderful—scrape a fresh vanilla bean and mix in this pudding. To die for!  That’s what those little dark specks are in the filling. Stir until the butter is melted. Remove from heat and pour over peanut butter mixture in the cooked pie shell.

 

Cover pudding mixture with a clean sheet of plastic wrap, allowing the wrap to press against the pudding. Set aside to cool. Then place in refrigerator ‘til completely chilled.

peanut-butter-pie-slice-2

WHIPPED CREAM:

1 ½ cups of heavy cream

1/3 cup of Mascarpone cheese (softened)

½ cup of confectioners’ sugar

1 teaspoon vanilla

Chill mixing bowl and beaters. Pour heavy cream in cold bowl and whip ‘til cream begins to thicken. Add confectioners’ sugar and vanilla. Then add softened Mascarpone just ‘til blended. This should not take long in a cold bowl. Careful that you don’t beat the cream to butter.

Adding the Mascarpone gives more body to the cream and prevents  weeping when the pie is refrigerated overnight.

Smooth the whipped cream over the cooled pie. Or if you have a pastry bag fill with the whipped cream and exercise your creative genius. Refrigerate. This pie gets better the longer it sits. Hmm, reminds me of the piece in the fridge marked with my name!

 

 

 

 

Advertisements

About dianegates

DiAne is an artist, writer, photographer, and GriefShare facilitator who also leads an adult edit group for North Texas Christian Writers, LifeSavers is for adults who are serious about their writing skills. DiAne's YA novel "Roped" released by Prism Book Group was named a YA finalist for the Grace Awards and also finaled in The Christian Literary Henri Awards for 2016. The second book in the Roped Series will be released by Prism Book Group, April 7, 2017, entitled TWISTED. Be sure to check DiAne's blog, "Moving the Ancient Boundaries" at http://dianegates.wordpress.com/
This entry was posted in Uncategorized and tagged , , . Bookmark the permalink.

2 Responses to DiANE’S PEANUT-BUTTER PIE

  1. Caryl McAdoo says:

    Oh. My. Gracious. I got tired reading the directions, but it sure sounds delishioso! Wow. Dare I try?

    Like

    • dianegates says:

      I know the recipe is lengthy, but it’s soooo worth the effort! Who doesn’t like puddin’ and peanut butter? This one’s a show stopper, great for a company meal, and by using the Italian cream cheese you can make it the day ahead. Just like us, this pie improves with age!!! ❤ Go ahead, try it and let me know about the rave reviews!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s