Wednesday, May 21, 2008
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.
I'm not saying I'm bitter or anything, but Lisha and I lived with you for 3 years and we didn't get treats like these.
ReplyDeleteI take it back. I'm bitter.
ReplyDeleteI'm also biter, but you made up for it with the fudge joke. Btw, this kinda sounds like a cheesecake which I only know because I too had lumpy cream cheese when I made my AWARD WINNING cheesecake last year.
ReplyDeletethat pie looks disgusting!
ReplyDelete