The Pie Academy’s Tailgate Pie of the Week: Week 8
When it comes to peanut butter, I never grew up, not even close.
I have three peanut butter crackers with my morning coffee…and my “real” breakfast typically consists of peanut butter on apple slices, peanut butter sauce on hot oatmeal, or peanut butter on whole grain toast.
Three guesses what my favorite candy is.
If you or someone you love shares my unabashed fondness for peanut butter, why aren’t you already in the kitchen getting started on this pie?
In case you’re wondering what – if any – difference there is between this filling and, say, peanut butter cheesecake, let me help you out: there’s almost none. The fillings are virtually identical – sweet, peanutty, and creamy – only this is made in a pie pan and not a springform pan. My pie version is perhaps a tad firmer than the ultra-creamiest peanut butter cheesecake I’ve had, but that only makes it more suitable for transporting and holding its shape when sliced.
How’s this rate as a tailgate pie? (Remember, this is week 8 in our parade of tailgate pies.) Quite well, I think, provided you make provisions for keeping it cool and not trashing the top of the pie since you’ll be going to pains to make it look pretty. You can simply cover it with tented foil, if that’s all you have.
And since you never want to underestimate the impact of a great crust, I’ve included my recipe for Peanut Graham Cracker Crumb Crust. Check it out.
CRUST NOTE: You may use a large packaged graham cracker crust here, but my preference is for the Peanut Graham Cracker Crumb Crust.