Dear Peanut Butter Boy,
I hope it’s okay, but I totally have a platonic, blogger-based love for you! I guess what I am trying to say is thank you for coming up with the Puffins-based pie crust recipe! It tasted like a Butter Finger, which, coincidentally, happened to be my favorite childhood candy bar (which is partly why I was a tad…er…chubbers).
Sincerely in p.b. bliss,
As I wrote in my last post, I had friends over for dinner the other night and we feasted on lime chicken
re”fried” black beans with cilantro and onion
tortillas (a variety including corn, flour and raw whole grain) and the corn bread in my last post.
For dessert? No Pudge brownies and the recipe I will divulge in a bit.
Note to self – Don’t have too extensive a menu planned when hosting friends unless you’re sure you’re going to have time. Due to the debauchery I took part in the night before, I slept in late. Then, I wanted to fit in a work out, had to get more Puffins since we ate them all (yikes!), had to go on a wild goose chase to find the right corn meal, etc., and was left with little time to cook before guests arrived (and once they did, I was on the verge of cranky! oy!).
I made the following pie inspired by Peanut Butter Boy’s Chocolate & Triple Peanut Butter Pie recipe and my mom’s yogurt pie recipe, so I shall call it:
- 2 1/2 cups crumbs, Puffins Peanut Butter Cereal (this worked out to about half the box of cereal)
- 6T peanut butter (I used Kirkland Signature organic smooth p.b.)
- 1/4 cup water, as needed
- Less than 1 quart nonfat vanilla yogurt (I use Trader Joe’s French Village non-fat vanilla)
- Sliced bananas, blackberries and strawberries
- You can use a food processor to get the Puffins to a thin crumb texture, or you can do what I did and that’s place half the entire box of Puffins in a freezer-sized zip lock bag and beat with a mallet to a crumb consistency (great way to get out pent-up aggression!).
- In a medium-sized bowl, mix the 6 tbsp of peanut butter in with the crumbs and then add water, tbsp by tbsp until the mixture is sticky and spreadable.
- Spread mixture in a pie tin or round baking dish that’s close to the size of a 9-inch pie tin.
- Refrigerate for two hours or until hardened.
- Add vanilla yogurt to center of crust. I filled way past the crust line until almost overflowed over the dish (hehe).
- Add sliced bananas, blackberries, strawberries or whatever fruit suits your fancy
- Slice and enjoy!
Calorie stats on this dish to come.
Here’s my disclaimer – The pie does not slice neatly. If you refrigerate the finished product for over an hour it will slice easier, but the crust also absorbs some of the yogurt and isn’t as hard as you may like. I ate it indiscriminately both ways. Yogurt – good. Crust – good (recall Joey eating Rachel’s meat pie dish on Friends, or watch it here! )