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Happy Pi(e) Dear Uncle Albert

If you are anywhere connected to a social stream, you are now very aware today is Pi Day. 3.14

I don’t love numbers, dislike math and really never subscribe to any geeky relativity to either. I however adore the man that makes it all look cool. Oddly enough his birthday is today.

Now while I fondle the idea of trying to be an amazing cook, I will tell you it’s no secret to anyone who knows me I can bake the pants off Pilsbury and even Betty Crocker. Not that I would want their pants off, but its important to know.

Pie happens to be my especiality. Say it with a french accent or something to make it look fancy please.

I tried to think of what kind of pie I would serve to the Brain if he could come for a visit. Would it be savory and full of tasties like a pastie given his heritage? Would I woo him with Americana and stick luscious apples in and a slice of cheddar for good measure?

Peanut Butter. Nothing could beat peanut butter!

Photo Courtesy of MoMo

Start with a graham cracker pie crust, either purchased, or even better, this recipe made in a 9″ springform pan:

  • 1/3 cup butter
  • ¼ cup sugar
  • 1 ¼ cups finely crushed graham crackers

Melt butter, stir in sugar. Add crushed crackers, toss to mix well. Spread evenly into a 9 inch springform pan (a pie pan will also work). Press on to the bottom and sides to form an even crust.  Bake in a 375 degree oven for 4-5 minutes or until edge is slightly browned, and cool on wire rack before filling.

Then mix up this creamy filling and try not to eat it all out of the bowl:

  • One 8-ounce package cream cheese, softened
  • ¾ cup peanut butter
  • 1 cup sifted powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 cup whipping cream
  • 2 tablespoons sifted powdered sugar

Chill a medium mixing bowl and beaters (I actually use my immersion blender).

For filling, beat cream cheese and peanut butter until smooth. Add the 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla; beat until combined.

In the chilled mixing bowl beat whipping cream and the 2 tablespoons powdered sugar until soft peaks form (this happens pretty quickly).

Gently fold about 1/3 of the whipped cream into the peanut butter mixture. Fold remaining whipped cream into peanut butter mixture. Spoon into graham cracker crust.

Cover and chill about two hours or until set.

For a wonderful chocolate topping:

Melt ¾ cup semi-sweet chocolate chips and a little milk (1 to 2 Tablespoons).  Spread over the top of the chilled pie and sprinkle with lightly salted, chopped peanuts.  Let chill until set.

Now.. Place lots of photos every where on Facebook, Twitter and any other linky pinky you have rocking and make everyone drool at their desks for the next hour until lunch when they all look the isles of the local Kroger to get that peanut butter capncrunch fix. Because that’s exactly what this tastes like. Yes really.


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