The Birthday Pie
Hello friends! I’m stopping in for a late and quick update. Just getting in from playing a State of the Union drinking game. I had to take a drink of my Alexander Keith’s any time Obama said “economy” or when Joe Biden fell asleep :P
Tonight I want to share the pie I made for my birthday. It’s become a bit of a tradition that I make my own special treat rather than the more common birthday cake. You can see the carrot cake I made in 2009 and the chocolate beet cake I made in 2010.
This year I decided cake was passé and it was high time the lesser acknowledged pie take the front seat. I spent a lot of mental energy trying to decide what kind to make. I got some fabulous suggestions on Twitter and Facebook. But in the end I went with one of my favourite flavour combinations: peanut butter + marshmallow fluff. And so I give you…
I ended up following this recipe. However I think it could be tweaked a little. I will save my comments for the end so you can feel free to play around with it if you so choose!
I started with a basic graham cracker crust:
- 1 1/2 cups crushed graham crackers
- 1/4 cup sugar
- 5 tbsp melted butter
Sounds easy enough! However, this was my first attempt at a graham cracker crust, and I think it turned out too crumbly. Maybe because I used a pre-crumbled mix. Probably because any good recipe needs a little more butter ;)
I flattened that mixture into a normal sized pie dish and stuck it in the fridge while I assembled the filling.
You will need:
Start by beating together your cream cheese, peanut butter and marshmallow cream.
Slowly add in your 35% cream.
Then your sugar.
Blend all that up, then take a spoon and stir in the milk to get it nice and fluffy.
And pour over your chilled graham cracker crust.
That’s it! The hard work is done! Easiest pie ever, right? It’s quite literally “as easy as pie.” Now you just need to freeze overnight before eating. The recipe highly suggests you do this to bring out the flavours.
If you’re impatient, I recommend licking the bowl to tie you over.
Now, the recipe never said if this should be eaten frozen or just chilled. I tried it both ways, and letting it defrost in the fridge makes a much better pie. Nice and fluffy instead of hard like a frozen cheesecake.
Overall, it was a damn tasty pie. Even though the crust was crumbly, it still tasted top notch. And the fluffy pie made for a wonderful light dessert. I did however find that the cream cheese flavours overpowered the peanut butter and marshmallow flavour. And it was a touch too runny.
SO, if you’re brave and ever try making this. I suggest using a whole jar of marshmallow cream (closer to 1 1/2 – 2 cups) and leaving out the milk. Also, if you’re using natural peanut butter, feel free to bump up the sugar from 4 tsp to at least 2-3 tbsp.
Clearly, I’ll just need to find an excuse to make this again. Anyone in need of a birthday pie??