Graham cracker crust for pie awesomeness 

This is, no doubt, a simple recipe. All my pie crust recipes are. Because I’d rather be eating pie, then making it. Simple.

So- get your ingredients:

  • Graham Crackers (or graham cracker crumbs, in which case, just skip down a bunch)
  • Salted butter
  • White Sugar

Get your weapons of mass destruction:
(This is optional, you can buy graham cracker crumbs at the store…. But I really like to crush things.)

  • a heavy duty ziploc type bag
  • a rolling pin

 

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This is where is gets fun. Take one of the packs of crackers, empty it into the bag. Take your rolling pin and smash the bejeezus outta the crackers. I like to get about 1 cup and 1/4 of crumbs for a single 8″ pie crust.

Once the crackers are no longer crackers, but the dust of former crackers, dump that mess into a big bowl along with 1/3 of a cup of white sugar. Mix those together until you can’t see the sugar anymore. Next melt your butter and dump that in and mix it all together.

Now that your crust is nice and mushable from the butter, mush it into your pie dish. Put some real muscle into it… the harder you press the crust now, the better it will firm up in the fridge.

Throw that sucker into the fridge to get solid again, at least for a couple hours. No less then 2, seriously. you’ll just end up with a big old mess on your hands.

There you have it. This is the crust recipe I use for any kind of puddin’ pie or for the Peanut Butter Pie that MrGillis and I threw together last week.

Graham Cracker Pie Crust: Quick Guide Recipe

Ingredients:

  • 1 & 1/4 cup graham cracker crumb
  • 1/3 cup granulated white sugar
  • 5 tbsp melted salted butter

Steps:

  1.  Take your graham cracker crumbs and your sugar and mix them in a large bowl
  2. Add melted butter
  3. Mix until well incorporated
  4. Press mixture into a pie plate very firmly, working from the center to the sides
  5. Place in fridge for at least 2 hours
  6. Fill with favorite pie filling (such as this No Bake Peanut Butter Pie)
  7. Enjoy!

I’ve also used this crust for a chocolate cream pie, a lemon puddin’ pie that I make a friend every year for his birthday… this is a cold pie crust tho- no baking. Or at least, I have always assumed, no baking. If someone else is brave enough to try and see what would happen, feel free to let me know.

Until that time tho, have a wicked good evening.

 

No Bake Peanut Butter pie

MrGillis was the one that had this idea, really. One day, I picked up my ipad and the only tab open was a recipe for peanut butter pie. I read thru it, and said, eh- Let me look around.

So, I did a few days research. I thought very carefully about how I would want a peanut butter pie to taste, and be texture wise.

And this is what I’ve come up with. MrGillis has enjoyed it, very much. I always ask him, well, would you want me to take it to a family gathering? He said Yes, but double the filling. (as I was writing this, the hubby saw the title of the blog I was working on and immediately went to have “just a little sliver… “.. so of course I had to stop and have a couple bites myself.)

I will say, this is actually 3 separate blogs that I’ll be posting over the course of the next few weeks. One for this pie, one for the graham cracker pie crust that I SWEAR by and a third for my homemade chocolate syrup, which is less recipe and more style, honestly.

But for right here and now, here is the step by step for the Peanut Butter Pie Filling:

Get your peanut butter, your softened cream cheese, and your powdered sugar – dump those in a bowl and mix until incorporated. You’ll get this rather thick, still kinda peanut buttery textured stuff. Now is the step that requires a little finesse.

Add in the milk, one tbsp at a time until you reach the desired texture – smooth, silky, peanut butter awesomeness.

I used 4 tbsp total in mine, which made it this really wonderful, spreadable, delicious consistency, but there is definite wiggle room. Dare to be wiggly, I guess.

Next, spread this concoction into your already made and chilled pie crust.

Next, get your chocolate syrup and drizzle it all over the top of the Peanut Butter mix. Feel free to go to town on the chocolate syrup…. I was a little reserved this time around as this was an experiment, after all.

After this, make up your whipped cream – we use a whole milk whipping cream from a local dairy and plain white sugar. Put those in a cold metal bowl and whip that like crazy until it forms nice stiff peaks.

Once your whipped cream is ready, slather that all over the top of your pie filling. I really had no problem just spreading it gently from the center out.

Now the piece de resistance (cuz this is obviously french) – chopped reeses cups. I used three regulars, and if you want them to look super clean cut, freeze them for a few hours beforehand. Myself, I wanted to eat pie, so I just chopped them up and threw them on.

and boom.

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Recipe and Directions below:

Ingredients:

  • 3/4 cup creamy peanut butter
  • 8 oz softened cream cheese
  • 2/3 cup powdered sugar
  • 3-5 tbsp milk
  • 1 grahmn cracker crust
  • whipping cream
  • white sugar to desired sweetness for whipping cream- we use 3 tbsp of sugar per 8 oz of whipping cream
  1. using a blender, combine the pb, cream cheese and powdered sugar until combined
  2. continue to use your blender to mix in milk, one tbsp at a time until optimal consistency is reached
  3. spread pie batter into pie crust.
  4. drizzle chocolate syrup on top of pie filling.
  5. in cold metal bowl, whip your whipping cream and regular sugar together until stuff peaks form.
  6. spread whipped cream on top of chocolate syrup layer, carefully as not to make a chocolate tie dye type mess
  7. chop up your (optional frozen) pb cups, sprinkle on top
  8. Enjoy with more chocolate syrup if you want to. It’s really good that way.

So yeah, that’s our peanut butter pie- first try, just kinda winging it after looking at about a dozen recipes. So I guess that’s the real take away. We couldn’t find anything that suited what we were looking for, so we kinda wung it. And it turned out great.

Remember to refrigerate the pie and to eat within a week.

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So that’s about all for that one. I’ll get the recipe up for our graham cracker crust soon. We are currently working on getting the sugar shack kitchen ripped out so there s lot going on, on the homestead. as always, we’ll keep you updated!

Until then tho, have a wicked good day!