In honor of Hurricane Sandy, a peanut butter pie!
In these last few days of October 2012, New York and surrounding Northeast states have been hit by Hurricane Sandy. Our mass transit is indefinitely out of commission, our streets are flooded, nearly a million people are without electricity and houses aflame from exploding gas lines. So what better way to commemorate such mayhem than with a peanut butter pie!
Mostly, I wanted to welcome the Boyfriend back home with a pie. He’d driven down to Maryland the day before to attend the mass of his aunt who had just passed away and was driving back on the day of the storm. Really, I didn’t have much cause for concern as he got in way ahead of Sandy, but I was still relieved to see him.
What was cause for concern was the chicken-without-a-head behavior exhibited by many of our neighbors in their squawking to fill their shopping carts with all the bottled water, batteries and canned ravioli they wouldn’t need. I had to fend them off in order to procure the ingredients for this pie, y’all! But it was worth it.
Yes, the wind did a number on the trees, but our little section of Fifth Avenue, Brooklyn was just fine. We lived through the storm to whine about it another day. Truth be told, as storms go, it was hardly worth the frenzy I saw in our local markets.
In the summer of 1977, I was eight years old when our city was hit by a storm not of Mother Nature’s making. The storm that I’m talking about was the burning and looting, and general running amok––men and women gone berserk in a Zombie Apocalypse––when our city was hit with a black out.
I remember sitting in our dark, hot apartment, surrounded by all the crazy sounds of the street coming through our open windows. I was just waiting for morning so the sun could come out and burn all the zombies to ash. Little did I know: Right weapon, wrong monster.
And as Hurricane Sandy and George Romero would have it, the Zombie Apocalypse of 1977 was making a comeback at my local C-Town.
Make this pie for any occasion and season, it’s no bake! But it’s not low-fat so proceed with caution.
Peanut Butter Pie
(from Sweet Gratitude by Judith Sutton)
1 1/2 cup graham cracker or chocolate wafer crumbs
5 tbls unsalted butter, melted
1 cup smooth peanut butter
6 ozs. cream cheese
1 cup confectioner’s sugar
1 cup heavy cream
1 1/2 tsp vanilla extract
5 ozs. bittersweet or semi-sweet chocolate, chopped (or use chips)
1/2 cup heavy cream
1. Combine crumbs and melted butter. Press into a pie pan. Use a glass to push it in. Refrigerate for 30 minutes.
2. With an electric mixer whip peanut butter, confectioner’s sugar and cream until smooth and creamy. In another bowl whip heavy cream and vanilla extract until soft peaks form.
3. Pour filling into the pie crust. Refrigerate for at least one hour.
4. Boil the heavy cream (or heat in your microwave) and pour over the chocolate. Cool and then pour over the pie. Refrigerate for four hours.