Peanut Butter Pie

One of my favourite things about peanut butter is its versatility.  I enjoy this tasty legume as both a sweet and a savoury.  When it comes to dessert, sometimes I find I want more peanut butter and less of everything else.  After some intense cravings, I decided I just wanted to eat a pie made of peanut butter.  Instead of a more traditional pie crust I opted to use a sweet shortcrust here.

If I could invite the non-allergic world over for a slice of pie, I'd serve this.

Peanut Butter Pie
Filling:
2 eggs
1/2Cup Corn syrup
1/2Cup Sugar
1/2Cup Milk (any)
1tsp Vanilla
1Cup Peanut Butter
1/2Cup Butter

Sweet Shortcrust
1Cup Butter (chilled, cubed)
2 3/4Cups Flour
1/2Cup Icing Sugar
1Tbsp Cornstarch

First we'll start with our crust so it can chill.  Place the cubed butter and flour in a large bowl.  With a knife (or pastry knife if you have it) cut the butter into smaller and smaller pieces.  It's important that this is done in the flour to keep our butter cool.  Add the remaining ingredients and knead the dough by hand, once it starts holding shape turn it out onto a flat surface for easier kneading.   If your dough seems dry add small amounts of water 1tsp at a time, being careful not to over knead.  Pastry dough does best when handled least.  So work quickly and get it wrapped up and in the fridge to chill.

You'll want a slightly deeper dish for this type of pie.  I used a 6"inch square deep tart pan for this.

Once chilled roll the dough out on a floured surface to 1/4 inch thick.  Using the rolling pin to pick up your dough, line your preferred pie dish.  Pre-heat your oven to 350º.  Blind bake the shortcrust for 15-20 minutes.

In a large bowl combine together the pie filling ingredients and whisk until smooth.  After the shortcrust has blind baked, pour the filling in and continue baking for another 30 minutes.  Remove from the oven and allow chill over night.

Eat, enjoy, and try stop yourself from devouring the whole pie. :)

Peanut Butter Swirl Bars

Guilty confessions are hard to make, but we all have to face up to hard truths sometimes.  Honestly, I use shortcuts in the kitchen.  I know it is a slippery slope, but some evenings we all need something a little faster than an entire meal from scratch.

So, how do I cook with pre-made anything and still have a "home made" meal?  The truth to using pre-made anything is really just to pick and choose carefully.  Typically the less work you need to do for a make ahead item, the more unhealthy it is.  I'm not talking about jazzing up a Swanson's frozen dinner here, so don't take off your pants just yet (I'm looking at you Single-and-lives-alone).

Bisquick is my dirty secret today. I'm sure you're wondering why I'm so piqued by biscuit mix.  This little kitchen wonder is an amazing base for any sort of quick bread style recipe (a bread or cake item that is risen "quickly" using baking soda, powder, etc.).  It's simple flavourless composition allows it to be used in both sweet and savoury dishes with ease.  Today I'm making a dense and chewy bar.

Peanut Butter Swirl Bars

3/4cup Bisquick
1/2cup Butter
2 Eggs
1/4cup Corn Syrup
1/2cup milk
1/2cup Sugar

3/4cup Peanut Butter
1/4cup Chocolate Hazelnut Spread (Nutella)

Now the easiest part.  Put the first set of ingredients all together in a bowl and mix thoroughly, be sure to mix out any lumps.

Remove 3/4 of a cup from the mixture and place it in a separate bowl.  Mix in the peanut butter until smooth.  Add the chocolate hazelnut into the reserved batter.  Pour the peanut butter batter into a greased pan and drop large spoonfuls of the chocolate mix over top.  Swirl the batter with a butter knife for a marbled effect.

Bake at 350°F 20-30 minutes.  I find these bars work best when slightly under baked, I pull them out when the centre is firm but still sticky.  Now, try to let them cool before cutting and eating them.