Memom’s Peanut Butter Pie

I know this ridiculously delicious PB pie recipe by heart, but since I don’t make it on the regular (if I did, I would probably break all of the world’s scales), there are always a few things I miss.

1. Timing

This pie takes time, but it is so, so worth it. Ideally, bake the crust and make the pudding in the late morning/early afternoon to take to a dinner that night. The pudding takes about 20 minutes to cook, then at least a few hours to set up.

The best way to do this is to prepare the crust, put it in the oven, and start the pudding while the crust is in the oven (maybe after you’ve washed a few things in the meantime). The pudding needs regular, but not constant, attention. When the crust is done, pop it in the freezer. Then get back to the pudding. More or less by the time the pudding is done, the crust is cooled enough in the freezer.

2. The Graham Cracker Crust recipe

I use the Kitchn’s, and it’s great.

http://www.thekitchn.com/how-to-make-a-graham-cracker-crust-cooking-lessons-from-the-kitchn-36895

3. Jell-o Cook n’ Serve Pudding

There’s something about this pudding that I can’t quite replicate from scratch. I’m quite convinced it’s some sort of chemical that I probably shouldn’t be eating very much of, but since I don’t make this all the time I’m very unworried about it.

It takes a while to cook (at least 20 minutes). And to set up, I’d give it a couple of hours. I had a bit of a harrowing drive to a friend’s dinner party in which the pie was sloshing around a bit and I was trying very hard not to get it all over my car.

4. Peanut Butter to Powdered Sugar Ratio

I always end up dumping too much powdered sugar in with the peanut butter, then have to add tons more PB to compensate. You don’t need as much powdered sugar as you think!

5. Whipped Cream
Cream doubles in size when whipped. Use 1 tsp of powdered sugar per cup of heavy cream (pre whipped). Add after it starts forming peaks.

6. Taking to a friend’s
I never bake this pie unless there are witnesses, otherwise it all gets eaten by me in a matter of days or day. The best trick I’ve found for transporting a pudding pie topped with whipped cream is to freeze it (whipped cream topping included). Then it’s not sloshing around everywhere. When you get to your destination, pop it in the fridge. It may not thaw completely, but it’s better to have it a little on the harder consistency side than the goopy side, though goopy is still delicious.

7. Shopping List
For some reason, I always forget to buy at least one ingredient when I make this. Here is an exhaustive shopping list.

Graham crackers (10-12 crackers)
Butter (6 tbsp)
Cook n Serve vanilla pudding
Milk (3 cups, a quart is more than enough)
Non-natural peanut butter
Powdered sugar
Heavy cream

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