Happy Pi Day! In honor of Pi day, I wanted to share with you the pie (not pi) of my childhood. As a kid, my grandma babysat me each day while my parents were working. Being with her everyday, I did basically everything with her. One of the things we did most frequently was go to lunch with her sister, my Aunt Helen. A few times a week, we would drive to her house and pick her up. It was always a good time.
Then, they would pick a restaurant. They had interesting eating habits. I think my grandma subsided on candy, ice cream, dessert, and chips. Typically the place that we went served fried food, burgers, and dessert. There was one particular restaurant that we went to all the time specifically for the pie and homemade root beer. It was called B&Bs and was located on route 422 outside of New Castle, PA. I know I always ordered pie and root beer. They always ate fried mushrooms and a bunch of other stuff that I refused to eat.
My favorite pie was a chocolate peanut butter pie with meringue. For years, I have been on a search to find this pie. I have google searched but only have come up with pies without meringue. In restaurants, I have ordered chocolate peanut butter pie, only to end up with whipped topping instead of meringue.
As I was choosing Pi Day recipes (those will be popping up on the blog in the next few weeks), I kept thinking about that pie. The filling is a pudding filling, with fluffy meringue, and a flakey pie crust. This is it, the elusive pie. Now you can share my taste memory. Mind blowing.
Chocolate Peanut Butter Pie Filling
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: simmer dessert pie
Ingredients (filling for 1 pie)
- 1/3 cup sugar
- 1/4 cup corn starch
- 4 tablespoons cocoa powder
- 2 3/4 cups milk
- 1 teaspoon vanilla
- 3/4 cup creamy peanut butter
- 75 grams 65% cocoa chocolate (about 2.5 ounces), chopped
- pinch salt
Combine sugar, cocoa powder, and corn starch in a small pan. Add milk.
Cook over medium heat, whisking constantly until the mixture becomes thick enough to coat the back of a spoon.
Remove from heat and add vanilla and salt. Stir to combine. Add the peanut butter and chocolate and allow to sit for 1 minute. Stir until the chocolate melts and the peanut butter is combined.
Allow to cool and pour into your precooked pie shell.
Pie Crust (Prebaked)
Prep Time: 75 minutes
Cook Time: 25 minutes
Ingredients (1 pie crust)
- 1 cup and 2 tablespoons flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 stick cold butter, cut into small pieces
- 1 teaspoon vanilla extract
- 3 tablespoons ice water
In a food processor, combine flour, salt and sugar to combine (about 3 seconds). Add butter and vanilla. Pulse until it becomes a sand consistency. Pulse in ice water 1/2 tablespoon at a time until the dough forms a ball. Remove from the food processor, wrap in plastic wrap, and refrigerate for 30-60 minutes.
Heat the oven to 425 degrees.
Flour your surface and roll until the dough is about 2 inches larger than the pie plate. Gently place the dough in the pie plate, patching any holes with extra dough and moist fingers. Cut off any dough that is hanging over the edge. Fold over remaining dough and crimp.
Put fork holes in the pie crust, line with parchment and fill with beans, pie weights, or rice (you will keep these for future pies). Bake for 15 minutes at 425. Remove the parchment and weights and bake an additional 10 minutes at 350 degrees. Fill with your favorite pie filling
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Ingredients (for 1 pie)
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
Heat the oven to 350 degrees.
In a large bowl with a hand mixer or the stand mixer, beat the egg whites until soft peaks form. Add cream of tartar and vanilla. Continue beating, adding the sugar a little at a time until hard peaks form.
Top the pie with the meringue. Bake at 350 for 12-15 minutes or until the meringue is browned.
Allow to cool and serve.