Given that I have a ton of peanut butter, I thought I'd look at some kind of peanut-butter-pie-something for Thanksgiving. So here it goes!
Peanut Butter Cream Pie Little Wife
1 Sleeve (about 9) graham crackers
4 Tbs butter, melted
2 Tbs peanut butter
3 Tbs sugar
Smash the graham crackers (or use a food processor to turn 'em into crumbs). I just used a plastic bag and my pent up frustration. Just kidding about the frustration.
Put the crumbs in a mixer. Add butter, peanut butter, and sugar. Mix until the crumbs are well coated.
|See my pretty KitchenAid mixer?? It's beautiful!|
Pour into a prepared pie dish and press around the edges. Bake for 10 minutes at 360 degrees. Make sure to cool the crust completely.
2 1/2 c milk
2/3 c sugar
1/4 c cornstarch
1/2 c peanut butter
2 tsp vanilla
2 Tbs butter
In a medium saucepan, whisk milk, egg, sugar, and cornstarch over medium heat until mixture gets warm.
|Not warm yet! The milk will start to bubble slightly.|
Add the peanut butter and whisk until the mixture thickens. Then remove from heat. Note: When the mixture begins to thicken, it thickens fast. When you start thinking, "Hey, I think it's getting thickened... yay!" take it off the heat!
|Adding peanut butter...|
|... and now it's definitely thick enough.|
Add the vanilla and butter, and whisk until incorporated. If you cut the butter up into smaller bits, it will incorporate better.
Pour the mixture into a prepared crust. The original recipe calls for the mixture to be poured through a strainer, but I didn't do that.
Smooth the top, and then lay a piece of plastic wrap directly on top. Chill for four hours, and then serve with whipped cream.