Tuesday, January 24, 2017

Peanut Butter Chocolate Pudding Pie



Makes 2 pies.
My sister and I loved a peanut butter chocolate pie from a local diner. She has since moved from that town, so I don’t go over anymore. We both still dream about the pie, though! I have toyed with the idea of trying to replicate it for some time. Here is my effort. I can’t tell you that I honestly now remember the taste of that pie, but this one speaks to me in a satisfying way. Hope you enjoy it, too. These recipes are all my wonderful mother-in-law’s. I tweaked her vanilla cream for the peanut butter filling. Her pie crust is also my favorite in all the world! (mostly because it’s the only one I could get off the counter and into the pie plate in one piece! :) )

Prepare 2 nine inch baked pie crusts. (recipe below)

Chocolate Cream Filling:

1 ½ C sugar
3 sq unsweetened chocolate, cut up OR  ½ C cocoa
3 T cornstarch
3 C milk
3 egg yolks, slightly beaten
1 T butter
½ t vanilla

Mix sugar and cornstarch in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 min. Removed from heat. Gradually stir at least half of hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla. Cool and then refrigerate until cold.

Peanut Butter Cream Filling:

2/3 C sugar
3 T cornstarch
3 C milk
3 egg yolks, slightly beaten
1 T butter
½ t vanilla
½ C peanut butter

Make pudding the same as chocolate, but at end, stir in peanut butter with butter and vanilla til it melts.  To assemble pie, spread ½ cool peanut butter filling into bottom, then spoon ½ cool chocolate filling over the top. Top (or just serve) with sweetened whipping cream.

No Fail Pie Crust:

4 cups flour                                                        2 C Crisco (I use only white CRISCO)
2 T sugar                                                              ½ c cold water
1 ½ t salt                                                              1 T vinegar
                                                                             1 egg

Mix dry ingredients in bowl. Add 2 generous cups of Crisco, mix until the size of peas (some pieces will be larger). Mix last three ingredients together so egg is lightly beaten and add to flour mixture. Mix until all flour is moistened. Form into a log and cut into 4 equal pieces. Shape into disks. You may freeze up to 3 months. Roll on well-floured board. Dough is sticky, so I use plenty of flour. Only roll out the size you need. Keep crust as thick as you can because it is so flaky, but not too thick! This makes 4-10” crusts, or 5-9” crusts. For a single crust pie, prick all over with fork, bake on the lowest rack of the oven at 400 degrees for 10-15 minutes or until just barely golden. If I am making a 2-crust pie, I cover the edges of the crust with foil to keep them from getting too dark. (the ‘I’ in here is my mother-in-law)