Ever since my Florida experience–no more like revelation– with peanut butter pie, I have been on the hunt for THE perfect peanut butter pie recipe. It’s been tough, real tough making and ordering all those peanut butter pies. But I persevere. I have my hand over my heart holding an embroidered hankie. There are probably some youthful readers out there who wondered—-an embroidered what???? It reminds me of a twenty-five year old friend who piped up that she had never seen a real dial telephone. I had to sit down, because obviously I was beyond OLD. I’m still adorable, so that helps. Ha!
Making crust takes The Touch. One can change the recipe a cazillion times, but if you don’t have The Touch it ain’t gonna happen, Babe. One can develop The Touch with practice. Two prior times in my life I had it. But the ol’ saying about not using it and losing it applies.
Right now I don’t have it, but my crust is better than buying a premade one. The following crust is an adaptation of one I found on A Spicy Perspective. She had the brilliant idea of putting cocoa and booze in the crust. My reaction to that was—Back up the truck, Clyde.
My Florida pie was silky smooth, but I am finding I like to use crunchy peanut butter sometimes like the following recipe.
Mama Goose’s Peanut Butter Pie—-Version 23
Cocoa Pie Crust with a Bourbon Nip
1 1/2 cup FLOUR
1/2 cup COCOA
3/4 teaspoon SALT
3 tablespoons SUGAR
12 tablespoons COLD BUTTER, cubed
4 to 5 tablespoons BOURBON, chilled
1) Sift the dry ingredients together or put in food processor
2) Cut the butter into the dry mixture or pulse in food processor
3) Add or pulse in bourbon. Don’t use too much or over mix
4) Wrap dough in plastic and chill
5) Roll out and it should fit nicely in a 9 or 10 inch deep dish pie plate
6) Pierce the crust. Fill with pie weights or dried beans
7) Bake 17 to 19 minutes at 375 degrees. Let cool completely before filling
Peanut Butter Pie Filling
3 cups HEAVY CREAM, whipped
2 cups CRUNCH PEANUT BUTTER
2-8 ox packages of CREAM CHEESE
2 cups POWDERED SUGAR
1) Using an electric mixer beat the cream cheese until smooth
2) Add the peanut butter and beat together
3) Add the powdered sugar
4) Gently fold in the whipped cream
5) Pour into the pie shell & chill
Then sit out on your patio and enjoy the sun with a nice cup tea and little of that bourbon that you bought for the pie.