Oddity of the Week

Ever since japanesebirdcookingspaghetti.com (now defunct, hence no link), it’s gone without saying that if you can imagine it, there’s a website about it.  Nevertheless, there’s something about peanutbutterpielovers.com that I find disarmingly wonderful.

Maybe it’s because the abbreviation “PBP” appears throughout.  Maybe it’s just the “lovers.”  This isn’t just a website about peanut butter pies–it’s a website for people who are passionate about peanut butter pies.  Their mission statement:

We made this because there is a lot of other online-resources available on the internet, but it had other recipes also. We wanted to make a recipe for peanut butter pies and easy desserts only. It is important for us to have peanut butter pies gathered in one single place, which means everyone can use it.

I can’t possibly find fault with that, especially since I came there looking for a peanut butter pie recipe.  The recipe I ended up using (which is based on a family chocolate pudding recipe) follows.

Graham cracker crust:

Crush 1 1/2 c. graham crackers.  In a small bowl, mix with 3 T. melted butter.  Press into an 8-9″ pie pan.  Bake 8 minutes at 325o.

Peanut butter filling: In a small bowl, cream together 2 T. cream cheese, 1/3 c. peanut butter, 1/4 c. powdered sugar, and 2 T. milk.  Fill crust about 2/3 full of pudding.

Pudding filling:  In a medium saucepan, combine 2 c. milk, 3 T. cornstarch, 2 T. cocoa, and 1/4 c. sugar.  Cook over medium heat, stirring constantly, until thickened.  Add 1 t. vanilla and 2 T. butter or margarine.

Immediately pour pudding into pie crust.  Spoon the peanut butter mixture across it in lines.  Using a butter knife, cut perpendicular lines across the filling to create a marbled effect.  Chill for at least one hour before serving.

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