Patented Peanut Butter Pie

This is a good year-round pie that got rave reviews at a recent potluck lunch. A friend told me to patent the recipe, so that’s what I’ll title the pie.  🙂  Actually I got the recipe from my big pie book, but I made only one accidental modification that turned out to work out perfectly.

This is a pie with a meringue topping and a mild peanut butter flavor – not too sweet, with no cream cheese base like some peanut butter pies.

To start, you’ll need a pie crust. Pre-bake it (about 8-10 minutes), and set it out to cool.

Two crusts

Two crusts! Well, I went to a potluck so I tried two pies. The other one was a less-exciting lemon meringue; I’ll post the recipe next week, though mine ended up a little runny… it needed another shot of cornstarch and a slightly less humid day to turn out right, I think.

Anyway, on with the peanut butter. You will also need three separated eggs.

Three eggs

The y0lks go in the pie filling, whereas the whites will be reserved for the topping. Be careful not to get any yolk in the whites or it won’t set up right.  Also, it’s best to leave the whites out a while until they are room temperature, as I’ve learned, so just let them alone for now.

Egg Custard base

In a saucepan on the stove, add the following:

1/3 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
3 cups milk
your 3 egg yolks
(optionally) 2 tbsp butter

I’m pretty sure I forgot to add the butter, the modification I was talking about, but the pie was really good anyway.  Your preference whether you add it or not, but don’t forget the rest of the stuff!  Without the cornstarch it won’t set up, and without the sugar and salt it’ll be a bit blah.

Boil this mixture on the stove until it becomes a thick, yellowy custard with a pudding consistency. Stir constantly, so it doesn’t stick or burn.

Adding peanut butter

After it starts to thicken, boil it another minute and remove from heat.  Add to this:

1/2 cup peanut butter
1 tsp vanilla extract

Give this a good solid stir until it’s all the same color and consistency, then pour in to the pie.

Put the pie in the fridge for about 3-4 hours. Hold on to your egg whites, though, because they will become the topping…

Ok, time for another all-purpose tutorial. I used to suck at making meringue, just like with the pie crust, so I think this should be valuable…

Egg whites and beater

Let your egg whites sit to room temperature. You also need an electric beater.  Theoretically an awesome chef can do this by hand, but the beater will make it a million times easier and faster than breaking your arm off doing this.

Add some cream of tartar.  About 1/4 teaspoon for 3 egg whites.  (This in the picture is a double batch, or 6 whites.)

Start beating. As air is whipped in to the whites, they will take on a fluffy consistency.

Get 1/3 cup of sugar, and pour it in to the whites gradually.  The whites will then start to look a little shiny, and stiffen up.

Meringue

Pretty close. Looks a lot like when I made whipped cream, but, it’s totally not!

When all that is ready, and the pie is set, spread the egg mixture on to the top of the pie, and put it back in the oven for about 8 minutes, so it gets a little brown sugar color on the top.

Lemon Meringue Pie

This picture is actually the lemon though, hence the lemon curls on top. My final picture of the peanut butter got lost somehow.

Here instead is an action shot of the pie at the party…

Peanut Butter Pie Action Shot
It’s almost gone…
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