Oh my, oh my… This Pie

You are going to hate me for this. Really. And you are going to love me for this. Reeeeeeeeallly. Brace yourself.

This happened on the weekend:

My husband has declared this to be the best pie ever. And he is not prone to melodramatically overemphasizing his emotional reactions (like some other people I happen to know). He felt that it would be a disservice – nay, a tragedy – nay, a crime of universal proportions if I didn’t share this with the world immediately.

Okay, his words were more along the lines of, “This is the best pie ever. Who can we sell this recipe to? We would make millions.” I guess I’m just more of a humanitarian than he is because I am giving it to you.

It all started when I had to make a super-fantastic birthday dessert for my son. And I hadn’t really planned ahead of time or grocery-shopped with a specific recipe in mind. Remember how I suck at all that menu-planning/grocery-shopping stuff? I must have ditched class the day they taught those skills at the College of Housewifery.

Anyway, I needed to make something great and I needed to do it with ingredients I already had. I was thinking along the lines of chocolate peanut butter pie, but every recipe I found called for cream cheese and/or whipping cream. I had neither.

So I decided to start with my favourite French silk pie recipe and boost it up a notch. Here’s what I ended up with.

Anita’s Life-Altering Peanut Butter French Silk Pie

1 large pie shell, baked (homemade, of course. Please.)

 

1 cup icing sugar

½ cup smooth peanut butter

3 TBSP butter, softened

 

½ cup butter, softened

1 cup granulated sugar

1 tsp vanilla

½ cup semi-sweet chocolate chips

3 large eggs

 

Cream together icing sugar, peanut butter and first measure of butter. Spread carefully to form a layer in the baked and cooled pie shell.

In a clean bowl, cream together second measure of butter, granulated sugar and vanilla. Melt chocolate chips and beat into butter mixture with electric beaters. Add eggs, one at a time, beating on medium for 5 minutes after each addition, scraping sides of bowl frequently. Spread over peanut butter layer in pie shell. Chill for 5 hours or more.

And then, for the perfect finishing touch, I ran out and picked up some Reese’s Peanut Butter Cups to crumble on top. So after all that, I ended up at the grocery store anyway. Go figure.

Now, please send me a dollar for every “When Harry Met Sally” moment this pie induces for you. (See, Honey? We’ll still make our millions.)