Peanut Butter Overload Pie

"A boy doesn't have to go to war to be a hero; he can say he doesn't like pie when he sees there isn't enough to go around."
- E.W. Howe

This pie was created to satisfy a craving...apparently it was for peanut butter!  I had been wanting peanut butter cookies, and since my daughter likes to do the rolling-in-sugar and then pressing-with-a-fork parts, I thought it would be a good baking activity to do together.  Then, I decided that I wanted peanut butter pie instead.  How could I choose between the two?!  Decision of impossible proportions, so I did what any other baker would do when faced with an insurmountable choice:  I combined them.  I had seen a peanut butter pie with chocolate fudge crust when I vacationed in Florida and ate at Sea Hag, but I didn't want a chocolate crust.  I did want to incorporate chocolate somehow, so originally I thought about chocolate chips on top.  Then, I settled for a ribbon of fudge on top of the crust but under the pie filling...and chocolate chips on top.  Thus was born Peanut Butter Overload!  I hope you've got your sweet tooth ready for this one!

Peanut Butter Overload Pie

Crust: Peanut Butter Cookies

Better Homes and Gardens New Cook Book (© 1976)

1/2 cup butter (or margarine)
1/2 cup peanut butter (creamy)
1/2 cup granulated sugar
1/2 cup brown sugar

1 egg

1/2 tsp vanilla
1 1/4 cups sifted all-purpose flour

3/4 tsp soda (baking)

1/4 tsp salt

1. Thoroughly cream butter, peanut butter, sugars, egg, and vanilla.

2. Sift together dry ingredients; blend into creamed mixture.

3. Here is where I break from tradition.  I thought about baking the cookies, crumbling them, and forming them a la graham cracker crust.  Then, I decided to form a crust from the dough.  Later I thought about baking the whole batch and then breaking them to fit in the pan.  After eating a day-old piece, I know that wouldn't work because the cookie absorbs the moisture and disintegrates when you touch it.  So, go ahead and press the dough into a deep-dish pie plate (I used a glass one that was about 9" diameter).  I used a small (Tbs) scoop to drop "cookies" into a bowl of sugar, rolled them around, and then used a fork to help press them into the bottom of the pan.  I did the same for the side crust, and then mashed the two layers together at the edge of the bottom.  I also had dough left over to make 8 cookies (you may want to do this first, to be sure you have them for the top), and baked them alongside the crust at 375 degrees F for 10 minutes. 

Cookies can be removed at this point (if doing all cookies, roll in sugar, place 2-inches apart on ungreased cookie sheet, press tines of fork into top in criss-cross pattern, bake at 375 for 10-12 minutes).

4. You may have a problem with the crust not getting done.  When I checked it the first time, it was puffed up to the top of the pie plate.  I used a fork to deflate it after baking 10 minutes, put it back in the oven and baked it for five more minutes.  I continued this process until the crust was evenly browned, and then I deflated it a couple of times as it cooled.  Do not worry if it has an almost gummy texture.  It will change as it cools.

Fudge Layer: Fantasy Fudge

KRAFT Marshmallow Creme jar

6 cups sugar
1 1/2 cups margarine (3 sticks)
1 1/3 cups evaporated milk (we use whole)
2 12-oz pkg semi-sweet chocolate pieces (4 cups)
1 13-oz jar KRAFT Marshmallow Creme
2 cups chopped nuts (omitted)
2 tsp vanilla

*I halved the recipe for this purpose

IMPORTANT:  Butter your 13x9-inch glass dish BEFORE you start making the fudge!!!

1. Combine sugar, margarine and milk in heavy 5-quart Dutch oven; bring to full rolling boil, stirring constantly.  Continue boiling 5 minutes over medium heat or until candy thermometer reaches 243 degrees F, stirring constantly to prevent scorching. 

 

2. Remove from heat; stir in chocolate pieces until melted.  Add remaining ingredients; beat until well blended. *Scoop out 1 cup of fudge and pour/spread over cooled crust before proceeding to #3 

3. Pour into two greased 13x9-inch baking pans (one pan if doing half batch).  Cool at room temperature; cut into squares.  6 pounds.

Filling: Peanut Butter Pie

from Dorothy Baker, Mountain Recipe Collection by: Valeria S. Ison

1/3 C. peanut butter
3 oz. cream cheese (I used 8 oz block)
1 C. powdered sugar
8 oz. Cool Whip
1/2 Tsp. vanilla

1. Mix peanut butter, cream cheese, powdered sugar and vanilla well.
2. Add cool whip 1 spoonful at a time.

3. Put in graham cracker crust and chill 2 hours.

*We use a wire whisk attachment on electric stand-mixer on medium to high for #1, then on stir/low for #2.  For this, you pour over fudge as soon as it has solidified in the bottom of the pie crust.

 

Embellishment

After the pie filling has been spread in the crust, sprinkle chocolate chips on top.  Break four of the cookies you baked in half and press them (broken side down in domes) into the filling at regular intervals.  This will be 1/2 cookie per slice for an 8 slice pie.  If you intend to cut it into more or fewer slices, you can certainly use all 8 cookies for a total possible of 16 slices.  My family descended upon the cookies and ate half of them before I could stop them, so I ended up with four for the pie and one to split between my kids.

 

NOTE: This pie must be refrigerated due to the cream cheese and cool whip! 

White Lily Cornbread

“The North thinks it know how to make corn bread, but this is a gross superstition. Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite as bad as the Northern imitation of it.”
-Mark Twain

Cornbread is something that my mom could make a meal out of, just cornbread.  This recipe is the one we always use, but with a few minor changes.  I have a newer edition of the cookbook it comes from, and the measure for buttermilk is different in mine, so I am going to give you the basic recipe and indicate our changes in parentheses.  It is so easy to make!  Mom uses cast iron skillets (well-seasoned) in a 10" and 6" size.  If you do that, be sure to preheat the oiled/greased skillet in the oven while you mix up the bread.  Otherwise it will stick like nobody's business.  I prefer to use my Pampered Chef Stoneware 12-Cup Muffin Pan, which I spray liberally with non-stick cooking spray before I use my Pampered Chef Large Scoop to fill the wells.  In less than half an hour you can have a piping hot pan of cornbread to go with anything you want.  We especially like ours with Soup Beans or BBQ.

White Lily Basic Corn Bread

Great Baking Begins with White Lily Flour (© 1982)

2 cups White Lily Self-Rising Cornmeal Mix (1 cup white, 1 cup yellow)

1 tbs sugar (optional)

1 slightly beaten egg

1 1/4 cups milk (1 1/2 cup buttermilk)

1/4 cup cooking oil

1. Preheat oven to 425 degrees F.  Grease an 8- or 10-inch iron skillet (or spray muffin tin).  Use folded paper toweling or waxed paper to thinly spread bottom and sides of skillet with shortening or cooking oil.  Place skillet in oven.  Preheating skillet in oven gives the corn bread a crisp outside crust.  In mixing bowl combine cornmeal mix and sugar, if desired. Make a well in the center of the cornmeal mixture. 

2. In mixing bowl combine egg, milk and oil. In small mixing bowl beat egg slightly with fork till yolk and white are blended. Add milk and cooking oil; beat with fork till well blended. *We do this in a glass measuring cup* Add egg mixture all at once to dry ingredients, stirring just till moistened (batter should be lumpy). Do not beat batter till smooth. Overmixing will result in a corn bread that is peaked and smooth on top and with a tough, heavy texture.

4. Pour batter into preheated skillet.  Bake in 425 degree F oven for 25 to 30 minutes for the 8-inch skillet or 20 to 25 minutes for 10-inch skillet.  Cut into wedges to serve.  Serve warm.  Makes 8 servings.  *Check after 15 minutes if doing muffins, but will probably need closer to 18 to get done all the way through*

Meechi's Sunday Meatloaf

"Food for the body is not enough.  There must be food for the soul."
– Dorothy Day

Meatloaf is another food that was in high rotation in our house as children.  That qualifies it as comfort food in my opinion, some may call is soul food.  It is very easy to put together (easy enough my 4 year old did most of it herself), and you cook it in the microwave, so it takes about a third the time as using a conventional oven.  This is a great meal to make ahead and either freeze (especially if you double/triple the recipe) or refrigerate and then reheat.  My kids love meatloaf of all kinds, but this one is my mom's own recipe.  Enjoy!

Meechi's Sunday Meatloaf

2 lb ground chuck

1 cup bread crumbs

1/3 cup oats

1-8oz can tomato sauce

1 egg, beaten

1 small onion, finely chopped

1/3 cup milk

salt & pepper

ketchup

1.  Mix the above ingredients (except ketchup) thoroughly.

2.  Press into a glass loaf pan (this one is roughly 9x13).  Cover the top with ketchup.

 

3.  Cook in microwave on 70% (Medium-High) for 22-24 minutes.  Cover if you want it moist or leave uncovered for a drier top (I leave it uncovered). *Make sure the internal temperature reaches 160º F!

 

4. Serve with your choice of sides.  We usually go with Blue Ribbon Buttermilk Biscuits, mashed potatoes (instant for the kids), and peas or green beans.  This time we did carrots, peas, instant potatoes, and boxed mac & cheese.

Mom's Note:  I put about 1/3 of the mixture in a smaller loaf pan and cooked them both at the same time.  I removed the smaller one after 17 minutes, covered it with wax paper while the larger one finished.