Friday, November 10, 2006
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Peanut
Butter Pie "Feelings"
Tom
Fitzmorris
”I never liked peanut butter pie until I had this one. It is a
trendsetter: more than a few restaurants and bakeries around town make a
fluffy peanut butter pie like this now, and some of them even give
Feelings credit for it.
If you visit the fine cafe on Franklin at Chartres in the Bywater section
[in New Orleans], you might also try their French silk (chocolate mousse)
pie, or the hybrid of that with the peanut butter number.”
Crust:
3 cups vanilla wafer crumbs
1 stick butter, melted
Filling:
8 oz. cream cheese
1/2 cup peanut butter
1/2 can condensed milk [such as Eagle Brand]
1 cup confectioner's sugar
1/2 pint whipping cream, whipped
(The restaurant actually uses 10 oz. of Cool Whip instead)
Garnish:
Shaved chocolate
Peanuts
1. Make the crust by combining the vanilla wafer crumbs and the butter in
a food processor. Press it into the sides and bottom of a nine-inch pie
pan.
2. In a mixing bowl, combine the first four ingredients until well
blended. The texture should be like a thick batter.
3. With a rubber spatula or wooden spoon, fold in the
whipped cream carefully. It's not necessary to get all the streaks out;
it's better to stop short of complete blending than to lose the air
incorporated in the whipped cream.
4. Using the rubber spatula again, load the filling into the pie shell.
Top with the peanuts and shaved chocolate. Refrigerate.
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