Wednesday, December 19, 2007
Organic Peanut Butter Pie
(all recipes under copyright by the Bettina Network, inc. - 2007)
This pie is a West Virginia concoction with a New Orleans Creole twist. for crust: organic graham crackers (2 packages/14 crackers)
one stick butter
for filling: One 8-ounce package organic cream cheese
4T organic butter (not Horizon)
1 cup organic sugar
1T vanilla
12 ounces organic peanut butter
16 ounces organic heavy cream (not Horizon)
to prepare crust:
1. Put the graham crackers in a food processor and spin until turned into crumbs.
Or - you can keep them in their package and use a rolling pin until they turn into crumbs
2. melt butter, turn on processor and gradually pour butter into the graham cracker crumbs.
Or - you can use a fork to mix the crust - Or you can use your hands to mix the crust.
3. butter a deep pie plate. Pour in crumb mixture. Push it down into the pie plate until you have covered the bottom and sides. This creates a very nice crust.
(we prefer glass pie plates -less chance of getting even small amounts of aluminum or etc. into the pie crust.)
4. bake your pie crust at 325 degrees for about 8 minutes. Let it cool before you pour in the filling.
to prepare filling:
1. whip cream cheese for at least 5 minutes.
2. add 4T butter and continue whipping for another 5 minutes.
3. add sugar and continue to whip for at least another 5 minutes.
4. add vanilla and peanut butter and whip until mixed.
Be careful at this stage.
do not overmix after adding the peanut butter as it will separate from its oil.
This is not a disaster, if it happens, just continue and ignore the oil. The oil and butter will remix when you add the cream.
SLOWLY add heavy cream and continue to mix until the filling is light and fluffy and all the ingredients seem to be one. A good filling resembles light brown whipped cream.
Pour filling into pie shell and freeze for two hours - or - if you prefer, just refrigerate for four hours.
There is no such thing as a free lunch.
To make good food it takes an investment of time, thought, energy
and the very best organic ingredients one can find.
OUR THOUGHTS:
If you have chosen the right peanut butter, it will be separated into oil (on top) and butter (on bottom of jar). Don't let the nouveau food people get to you - resist the temptation to discard the oil. That action will ruin the pie and take away good nutrition. It is separated because nothing from the chemical box has been put into the peanut butter to keep it from separating - that is a good thing!
You could also use organic peanuts and grind them into peanut butter. The taste, we conjecture, would be far superior.
Since the pie has to be refrigerated for several hours before you can cut and eat it, we suggest having a cup of organic tea with a sandwich you make using a slice of great organic whole wheat bread, which you use to wipe out the mixing bowl - picking up the bits you left in the bowl for this purpose. We suggest half Earl Grey tea (organic, of course) and half Peppermint Leaf tea. It is a nice accompaniment. It is your reward for making the pie. And the pie should provide you with all the nutrients you need for a complete meal. Don't know if that is true, but we heard that someplace growing up. From Booker T. Washington's research on the peanut?
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From an e-mail dates 1/20/2008
"I tried this recipe because I have a sweet tooth and love peanut butter. It was delicious. Unbelievably good, in fact. However, it is pure sin. Couldn't believe I was really making this until I was into the tasting stage when it hit me - this must be 20,000 calories per slice."
/signer asked to remain anonymous
Labels: Bettina's Cookbook
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