Sugar depressed? Down in the right-eating caloric dumps?
Suffering from post-holidaysal dietary balance? Worry not! Today is Peanut
Butter Pie Friday.
Okay, so you get the picture. I cooked up a pair of delightfully
peanut-buttery PB pies a few minutes ago, working from a recipe given to me by a
co-worker in the gig I was working nine years ago. The conversation went
approximately as follows: D: That PB pie is really good. Co-worker: Want
the recipe? D: Okay, why not.
I have not had the peanut butter pie since. Not this peanut butter pie
nor any other. Not one time.
However. When I went recipe-digging about ten days ago, I ran across
the index card. It said this:
Peanut Butter Pie
1 c milk
1 c boiling water
2 1/2 tbsp corn starch
1/4 tsp salt
1/2 c peanut butter
3/4 c sugar
3 egg yolksMix peanut butter and boiling water until smooth. Mix corn starch, sugar,
salt, egg yolks with mix. Combine with peanut butter mixture and cook until
thick.
The procedure for crust is on the back of the card, which is signed,
surprisingly enough, L.L. Dec. 1997. For the crust it’s a fairly
straight-forward combination of flour, shortening, and water. As you can see in
the photo, I lazied my way around the crust-making labors and grabbed some
Keebler pre-mades from P&C. One graham cracker and one chocolate-graham,
directly from the elves. And why make pies? We’re visiting with friends tomorrow
afternoon, and I was appointed to the desserts.
You needn’t wait until next January to try the recipe. Heck, as far as
I care, any Friday can be a P.B.P.F. Or every Friday. But
most especially the Friday that’s one day before EWM turns three.
Whatever. You and your calories (which will take on a life all their own) can
thank me later because, believe me, the joys of cooking a peanut butter pie are
no ordinary joys of cooking.
Added: I doubled the measures to make the two pies shown above.
This is one of the greatest posts ever. Still, I’m a little squicked out by the peanut butter/boiling water combo. It’s just as well that I don’t make any, really.
It’s a quick step, and without it, the pie’d be pretty much sugary peanut butter in a pie shell. Hmm. On second thought that’d probably be fine.
As for not making any, there are just two days until the next PBPF.
The LAST thing my stomach/lower back (spare tire!) needs is a PBP. Maybe I can scale down the recipe to fit into one of those little pie crusts — remember those little B ama Pecan Pies?