Peanut Butter Cup Pie

I came across this recipe on another cooking blog....
and thought I would give it a shot.
And why not...I had to take a pie to the ward christmas party!
Let me just say...it was SO GOOD!
Do I say that too much?
It really wasn't too difficult..
the recipe was a lot like the cream pies that I had made prior.
I just won't talk about how I didn't measure the graham crackers and had to make
3 different crusts...all at 11:30 p.m.!
UGH!
So, if you don't want to deal,
I would suggest you just go and buy a graham cracker crust!
Whatever you do, please just at least TRY this recipe.

Peanut Butter Cup Pie

Pie Filling:
1/2 cup sugar
1 1/2 tbsp cornstarch
1/8 tsp. salt
1 1/2 cups milk
2 egg yolks
1 tsp. vanilla
3/4 cup creamy peanut butter
Chocolate Layer:
1/4 cup + 2 tbsp heavy cream
2 oz. semisweet bakers chocolate
Graham Cracker Crust:
1 1/2 cups graham crackers, crumbled
6 tbsp. melted butter

Preheat oven to 350*

In a small bowl, combine butter and graham cracker crumbs.
Press moistened graham crackers into a pie tin.
I like to take a small glass and use that to press the graham crackers into the tin.
Make sure that they are not too dry also, or else the crust will just crumble apart.
(Like I would know ANYTHING about that)
Bake for 7 minutes.
Allow to cool completely.

**This is a change that I made.
The original recipe called for these same ingredients,
but actually doubled what I told you.
I had enought for 2 complete pies with 3/4 cup cream and 4 oz of chocolate.
You will be fine if you decide to half it.
I just don't know what you would do with all the extra chocolate.
Next, pour the cream into a small sauce pan.
Heat until the cream comes to a simmer and remove from heat.
Add the chocolate and stir until melted and combined.
Pour the chocolate mixture into the pie crust.
I tilted the pin tin and kinda swirled the chocolate around
to make sure it completely coated the crust.
Please in the freezer for 30 minutes until chocolate is firm.

**It is a little cracked, because this was my 2nd pie crust..and it was
in the fridge for a day...or two.
Now, for the pie filling.
If you want to take a second to hop over here so you are reminded
how to make a cream filling.
It's basically the same thing.

The only difference..you add the peanut butter instead of the coconut.
Once the peanut butter is combined, pour into the chocolate coated pie crust.

Place in the fridge and allow to cool completely before serving,
at least an hour.
Top with Whipped Cream
and mini chocolate chips.

Just so you know, it was a HIT at the ward party!

**Merry Christmas...

I'm taking the weekend off!

Cream Pies

Does anybody need to make a pie for a christmas party?

I do!

This is what I am going to be making.

Cream Pies

2 cups milk

2 egg yolks

6 tbsp. flour

2/3 cup sugar

1/2 tsp. salt

1 tsp. vanilla

**and whatever filling you are going to use with the pie**

I like to make a banana and a coconut.

This will make enough for 1 pie.

If you want to make 2 pies, then you will want to double it.

Don't mean to state the obvious, but, well, you know.

In a large saucepan, combine the flour and sugar and salt.

Add the milk, a little at a time...

what you are going for is a paste.

Once you have a paste, and the milk and flour/sugar is all combined, add the egg yolks.

Mix those together, then add the rest of the milk, a little bit at a time.

It will be runny, but you can tell it is thick...if that makes any sense.

It probably doesn't, but just stay with me!

NOW, you are going to turn on the heat.

Start cooking on medium-high heat, stirring until it comes to a boil.

Once it is boiling, you will want to continue stirring until it is thick.

When it is to the consistency you like,

add the vanilla and stir until combined.

It was about 3-5 minutes of boiling time to get it to this.

If you have doubled the recipe, you will want to start with the banana filling.

I like to slice the bananas and layer them on the bottom of the pie crust.

Pour the cream over the bananas, just until they are about 1/2 inch from the top of the crust.

Add another layer of bananas on top of the cream, and push those into the pie.

Smooth the cream filling and there you have it!

Ready to go in the fridge until serving!

Now for the coconut.
You want to just add enough coconut until it is where you like it.
Probably just enough to have coconut in every bite, but not so you are
taking bites of coconut and no cream.
It also is going to depend on how much cream filling you have left over.

We probably added between 1/2 cup and 3/4 cup coconut.
Pour the cream into the pie crust, leaving about 1/2 inch of the top of the crust.
Refridgerate both of these pies before serving.
You want to serve them cold!

Of course, you need to top the with whipped cream!
I would take the extra step and make the whipped cream from scratch.
Don't want to top these HOME MADE PIES with cool whip,
not that there's anything wrong with cool whip,
but really, you went to all of this trouble!

I don't know what it is with family members wanting to be in the pictures..
but here's a shot of my Dad!
He's a great guy and has given me tons of tips with my blog,
so....Thanks Dad!