A Special Note on August 12, 2011
Life is fragile, life is precious, life is precarious. We all know this, we all experience it, we all, too often, live this. And yet, and yet. Some times life's fragility strikes close to home -- even when it really isn't.
For me, the life lesson hit twice this week, first when my friend Janet buried her granddaughter in a casket just twenty-four -- aiii, twenty-four -- inches long. And then again, with the sudden and unexpected death of a young husband and father, "Mikey" as wife and food blogger Jennifer Perillo of In Jennie's Kitchen called him.
Those of you who follow food bloggers will see lots of peanut butter pies appearing today. That's because Jennie invited us to make pies in her husband's memory. You see, she'd been meaning to make him his favorite pie, "Tomorrow", she'd think, "Or on the weekend." But she never got to it and suddenly, it was too late.
And so today I invite you too to make a peanut butter pie, perhaps my favorite Frozen Chocolate Peanut Butter Pie, below. But if you're like me, you'll make a metaphorical peanut butter pie --- instead choosing the act, the words, the hug, the call, the visit, whatever it is that you've been thinking, "Tomorrow".
Instead, make it today, won't you? Because life is fragile.
Anyone who loves Reese's peanut butter cups will love this easy-easy pie recipe. It's a creamy concoction, with just a hint of peanut butter and a drizzle of chocolate. Serve it creamy-cold and slim slivers will evoke small moans of appreciation.
My dad loves pie. His favorites are of the creamy variety, banana cream pie, Lemon Meringue Pie, chocolate cream pie.
He loves pie so much that he even wants a slice or two left over because that’s what he’ll have for breakfast.
One year, I filled his Christmas stocking with a rolling pin, a couple of pie plates and the 1965 Farm Journal’s Complete Pie Cookbook. “What do you expect me to do with these?” he asked, looking perplexed. “Eat the pies I make for you when I visit,” I answered. He looked at my mom, who didn’t consider herself much of a pie maker, and grinned.
Thus originated our pie-a-day tradition. Even allowing for breakfast leftovers, we couldn’t eat whole pies ourselves so my folks took to inviting friends for pie and coffee each evening. Word got ‘round and Dad started taking requests. Rhubarb custard pie. Blueberry Sour Cream Pie. Raspberry pie. Apple Pie. Fresh Peach Pie.
The pie remembered most, luckily with at least rueful laughter, is a date-oatmeal pie, a sticky-sweet, disgusting concoction forever banished to the waste bin.
Still, it’s no wonder Dad’s face lights up when I step off the plane: visions of pie!
A standard tart pan works fine but the slices may break up a bit when being removed; prevent this by lightly greasing the pan before forming the crust. To create an even crust, use a spoon back to press the crumb mix into the pan. The trick to this pie is in the chocolate: it tastes better swirled in but looks better drizzled on top; this is why the instructions specify both, the way to both separate and blend two distinct flavors.
Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Become a Kitchen Parade fan on Facebook! FROZEN CHOCOLATE PEANUT BUTTER PIE
Freezer time: Minimum 1 hour
Serves 10
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GRAHAM CRACKER CRUST
- 3/4 cup chocolate or plain graham cracker crumbs (about 6 crackers or 90g)
- 1/4 cup (60g) sugar
- 2 tablespoons (30 grams) brown sugar
- 1/4 cup (1/2 stick, 4 tablespoons) butter, melted
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FILLING
- 1/4 cup (60g) sugar
- 4 ounces (113g) reduced-fat cream cheese (Neufchatel)
- 1/2 cup (140g) reduced-fat peanut butter
- 1-1/2 teaspoons vanilla
- 3/4 cup (175ml) whipping cream
- 1 teaspoon cinnamon
- 1 ounce (30g) semi-sweet chocolate, melted
CRUST Combine crust ingredients in a small mixing bowl. Transfer to a 10” tart pan with a removable bottom and press evenly onto bottom and sides. Place in freezer while making filling.
FILLING With an electric mixer, cream sugar, cream cheese, peanut butter and vanilla until smooth in a medium mixing bowl. Separately, whip cream and cinnamon until stiff peaks form. Fold whipped cream gently into peanut butter mixture. Spoon about 2/3 of filling over crust. With the back of a spoon, spread mixture evenly without disturbing the crust.
Drizzle half the melted chocolate over filling. With the tines of a fork, swirl chocolate into filling. Spoon remaining filling over top and spread evenly. Drizzle with remaining chocolate.
FREEZE Freeze at least 1 hour, preferably longer.
TO SERVE Cut and transfer slices to plates while frozen. Soften slightly before serving, about 10 minutes.
This recipe has been 'Alanna-sized' with lower-calorie ingredients and no-calorie spices. More Easy Pie Recipes
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AtlantaPat
What prompted me to actually comment (instead of lurking as usual) is that your link for the Finnish Fruit Tart after the recipe currently goes to the .jpg rather than the recipe page. I found the recipe page via search and it sounds glorious (and your accompanying story sounds like me with my host mom during the semester I spent in Budapest!), but I thought it might be useful to point out that the current link isn't particularly helpful :-).
AtlantaPat ~ Glad you like the story and the recipe. Making a pie every day, it's part of the family lore.
Sarah ~ What a(n extra) great day to be a mathematician! Your quiche are just beautiful, love adding the pastry 'pi' symbol you added to the tops. Thanks for info on the bad link, it's fixed now.
Andrea ~ This is plenty rich, even with lower-fat ingredients and just a little sugar. A sliver of a slice, that's the key! But I don't think it'll make anyone's teeth hurt!
Thank you!!
I have a packed day but hope to be able to make the peanut butter pie her husband loves.
Very nice post Alanna!
I'll have to make a metaphorical pie, it's not on the diet at this time. Thanx for the reminder!
When my son was eating a slice of blueberry pie Sunday morning, I told him I believe in pie for breakfast. He is 15 and had never heard me say that before.
Post a Comment
Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna