Peanut Butter Silk Pie

Before we left for Hawaii, I promised Phil that I'd make him any dessert he liked when we got back. He chose this recipe for Peanut Butter Silk Pie.

I had a number of other things to do today, so I didn't make my own graham cracker crust as originally planned. My good friends, the Keebler Elves, helped me out with that. All I did was brush a little beaten egg onto the crust and stuck in the oven for about 8 minutes to make it crispy and golden.

The recipe calls for a layer of fudge on the bottom, so I got a chance to bust out my new candy thermometer. I've never made fudge before and I didn't want to "fudge it up" (that one's for you Lisha) so I watched that thermometer like a hawk. Making the fudge was pretty easy so you might see more fudge recipes in the future. But it looked like the fudge layer was a little too thick and dense, which later caused problems when I cut into the pie.

The recipe told me to mix the all the filling ingredients at once. Next time, I would beat the cream cheese and peanut butter until smooth, then add the sugar, vanilla and milk. This time, what I got were lots of little cream cheese lumps.

I finished the pie with dollops of what I had left of the Cool Whip (piped from a ziplock bag and a star piping tip) and shavings of chocolate.