Tag Archives: Pie a Week Project

Pie #5 – Peanut Butter Pie

24 Jul

Let’s take a moment for some honesty here, y’all. This whole pie-a-week thing is just not working out on my end. The problem is, we are having a hard time eating all this pie. For reasons unknown, my children aren’t particularly fond of pie, and goodness knows GP and I don’t need to eat a pie a week. Sure, I could share them with my neighbors, but neighbors are a recent development on our street.

Mmmmm!

Mmmmm!

So let’s cut this back to a pie every 2 weeks or so, mkay? Mkay. Do not be dismayed. They will still be sugar filled concoctions, sure to send you straight into a sugar rush, and exceptionally delicious.

Without further blathering, here is the next installment, a favorite from my mother-in-law. You know it must be good, because even the children eat it.

Moar pie!

Moar pie!

Peanut Butter Pie
For the crust:
1 sleeve of graham crackers, pulverized with either a food processor or a rolling pin, depending on how much aggression you need to work out that particular day.
1 stick of butter, melted

Mix together and press into your pie plate. I did a bad job, because I have never made a graham cracker pie crust before and because an almost-4 year old was “helping,” aka getting in the way and making things needlessly harder. Bake at 375 for 8 min, the let it cool.

Not so lovely crust

Not so lovely crust

For the artery-clogging filling:
4 cups whipped cream or cool whip. I made fresh whipped cream because
ever since I read the ingredients on a package of cool whip, I just can’t bring myself to eat it.
12 oz cream cheese, softened
1 cup peanut butter
1.5 cups powdered sugar

Mix the cream cheese and powdered sugar, then add the peanut butter. Fold in the whipped cream, which is the most horrible step ever because it requires patience, which is not easy to come up with when your children keep trying to eat it all while you are trying to mix it together.

Folding time!

Folding time!

So then, pile it into your crust. Technically, the filling is enough for 2 pies, so you could make 2 and either share or freeze one. Or, you could pile it all in one crust and have the most overfilled pie ever. Or you could do like I did, and put a few scoops into some ramekins for an afternoon snack. But sure not to do what I also did, which is to accidentally drop a ramekin, only to have it break and dump filling all over the floor you just mopped the day before.

My assistant.

My assistant.

Sprinkle some mini chocolate chips or chopped nuts on top, then put it in the fridge for a few hours until it thickens up. Easy peasy!

Chocolate, anyone?

26 Jun

Hey y’all! Guess what? We’re going on vacation! We leave tomorrow, and since I didn’t want to either leave any pie uneaten, or go full out glutton and eat an entire pie in a day, I did not make a pie this week. I know, I know, 3 weeks and I’m already failing. Instead, for those of you who really need a cold treat and love chocolate, I give you this old post, from February of 2012. Yes, we ate frozen pies in February back then. We lived in southern Louisiana, where winter is a mythical season that only exists in the far away places. 

How I spent my day off

22FEB

I had a nice and relaxing day off. I managed to sleep in a little, mainly because Coco had a rough night and needed to sleep in herself. Then I shipped her off to daycare and got to work.

I finished the fronts of my sweater and started the left sleeve. I gave myself a nice manicure, and I sewed a few hexagons for a quilt top. I also made some pie.

It’s a Paula Deen recipe, so you know it’s anything but healthy – Frozen Chocolate Mousse Pie. But it is certainly delicious!  You whip up all this chocolate mousse, which takes forever because it’s a quart of heavy cream and 3 cups of powdered sugar folded into the chocolate.

Then you’re supposed to fit all that mousse into a single 9 inch pie crust. Really?

Really really? This bowl is about 3/4 full with mousse, and it’s supposed to fit in that little pie crust? How, exactly, does that work? I mean I know you can fit a lot of fluffy stuff in a pie crust, and this is supposed to be piled high, but I think a pie that comes 4 inches above the edge of the crust is a bit extreme.

I made two pies. One is half eaten, the other is in the freezer, just waiting its turn next to the ice cream sandwiches.

Pie #2: Banana Cream pie

22 Jun

Hey, look at me! I’ve managed to follow through with this Pie a Week Project for 2 whole weeks now! How’s that for commitment and follow through? I baked it on Friday and meant to get the post up last night, but I got distracted by the new Thor movie. Priorities people, priorities.

This particular pie has been approved by myself and GP, and our good friend Katrina, who so heartily approved she at 2 whole slices! That’s my kinda gal right there. Something is definitely wrong with her husband, though, because he wouldn’t even try it. Who turns down free pie?

This recipe is pretty simple to make, although it does take some time on the stove top. But if you’re like me, you’ll just turn up the heat to make it cook faster because you have other things to do. Like, uh, go for a run. And sweep. And do my actual job that pays me so I can afford to make pies.

Still warm out of the oven.

Still warm out of the oven.

Just look at that gorgeous meringue, would you? You know what I love about meringue-topped pies? 2 things: 1) they have meringue, which is basically fluffy perfection in and of itself, and 2) they are lovely. I love those little beads that form on the top after the pie has cooled down. I know some people don’t really like how the beads look, but I don’t really know how to prevent it from happening. So too bad, just learn to love it, people.

Love those beads!

Love those beads!

Whether you like the meringue beads or not, this is a creamy and delicious pie. The only thing I would change is to add more bananas; there are only 2, layered along the bottom, and I think it would be much better to have another layer of banana slices in the middle of the cream. I would also change the quality of these photographs. It is really hard to take pictures of pie, I need to get another setup for pie-picture taking.

Yes, it is as good as it looks!

It tastes better than this picture suggests, trust me.

Right-o, on to the recipe. This is a sort of mash-up of two different recipes, one from a Home Economics Teachers cookbook from 1975 and one from an issue of Food Network Magazine. I’m only including the recipe for the filling; either a baked crust or a graham cracker crust will do, and the meringue, while heavenly, is optional. But I suggest a baked crust and, of course, the meringue.

Banana Cream Pie filling
2 cups milk
4 egg yolks
3/4 cup sugar
1 tsp vanilla extract
1/4 cup corn starch
2 tbs butter, cut up into small pieces
2 bananas, sliced

1. Heat the milk in a saucepan over medium heat.
2. Mix the egg yolks with the sugar and vanilla extract. Beat until smooth and pale yellow, then add in the cornstarch and mix well.
3. Slowly add the warm milk to the eggs, mixing continually. Then place it all back in the saucepan, and turn up the heat to medium high because you are impatient and hate stirring. Or leave it at medium and just have more patience. Your call.
4. Whisk the mixture continually while cooking until it begins to bubble and thicken up, about 3 to 5 minutes. Once it starts thickening, add the butter all at once and cook a few minutes more. Remove from the heat at let it sit for a minute.
5. Slice up the bananas and layer them on the bottom of the pie crust. Pour the cooled filling on top. (Here’s what I would do in the future: layer of bananas, half the filling mix, 2nd layer of bananas, rest of the filling).
6. Make the meringue and place on top of the warm pie. Bake at 375 deg until browned and lovely.
7. Let cool at room temp for a couple of hours, then move to the fridge.
8. Eat it, and share it with friends after a long afternoon at the pool!

Pies! All pies!

13 Jun

Here we are, moved in to our new house for almost 2 whole weeks, but still far from being unpacked. Our bedroom looks like a storage container, and there are no pictures hanging to identify that an actual family lives in this abode and not just a group of squatters that brought their own furniture and food. There are, however, and astounding amount of toys spread throughout the house. And hey, the kitchen’s completely set up!

To break in the new kitchen, the kids and I made a delicious pie yesterday – Strawberry Rhubarb, which just so happens to be GP’s favorite. While baking I had this genius and ambitious idea, which I ran by twitter to pretty good reception.

Here it is: I bake a different pie every week for as long as I can, blogging the recipe and delicious food pictures as I go. Sound like fun? I think so, too! Plenty tweeps had suggestions for types of pie, so I now have several weeks worth of ideas to keep me busy. Add any off your own suggestions in the comments!

Pie is an acceptable breakfast food, right? Because I want a slice right now.

Pie is an acceptable breakfast food, right? Because I want a slice right now.

And so, in a strange moment of planning-aheadedness, I took lots of pictures while baking yesterday. Pictures of pie crusts and delicious filling, pictures of beautifully browned crumbles and bright strawberries and rhubarbs.

And then tragedy struck.

Somewhere in the transfer between camera and computer, the photos disappeared. Well, actually, the computer decided to restart itself right during the transfer and the pictures just vanished. Sad times, man, sad times. That’s about 20 fuzzy pictures of pie that I will never get back.

Fortunately, we are not complete gluttons in this house, and there is still pie left in the plate, providing us with a small bit of evidence of both process and product. Oh, and can someone explain what is wrong with my children? Neither of them will eat the pie! They spit it out as if it tasted of fish oil and grass clippings, and if they didn’t look so much like us I would think there was a switch up at the hospital.

Do you see the restraint we exercised? Impressive, I know.

Do you see the restraint we exercised? Impressive, I know.

Right, back to the main point of this post: PIE!

This particular recipe came from my mother in law, although I’m not sure who she got it from originally. It’s a pretty simple pie, even if you go to the trouble to make your own pie crust, which I do because I find making pie crusts to be a very enjoyable activity. You don’t have to tell me, I already know I’m a bit odd.

Strawberry Rhubarb Crumble Pie

For the filling:
2 cups thinly sliced rhubarb
2 cups sliced strawberries
1 1/4 cups sugar
1/3 cups flour
1/2 tsp cinnamon
1/4 tsp nutmeg

Mix together dry ingredients, then add the fruit. Pour into a pie crust and top with the crumble.

For the crumble, cream together 1/2 cup brown sugar, 1/4 cup butter, 1 cup flour and a pinch of baking soda. Spread over the pie filing.

Bake for 10 minutes at 400deg, then reduce heat to 350deg and bake another 40 minutes until it smells delicious and is a lovely brown color. GP suggests serving it warm with vanilla ice cream, but it is quite yummy at room temp with no ice cream too.

What do you think? Are you going to try it? Let me know if you do, I’d love to hear how it turned out!

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