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.