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I feel justified in calling this a "Black Bottom" type of pie, though technically, true Black Bottom Pie is a layer of chocolate custard and rum chiffon pie. Richard no likey alcohol (though I have educated him on the fact that cooking the stuff rids it of alcohol content....after he ate homemade beef stew I made with Maredsous!), and I had extra peanut butter crust after making an apple pie a few weeks ago.
The chocolate layer was included to 'break up' the peanut flavor of crust and filling, inspired somewhat by my attempt at Saltine Cracker Delight. Also, I really want to use up all these Krackles that My-Boyfriend-the-Klepto keeps stealing from the various candy bowls at his work. (Not a fan of the Krackles...give me Mr. Goodbars any day!)
The composition of the filling was, to be honest, the really daring part of this experiment. I've been curious about peanut butter pie ever since it was mentioned in a story I once read -- though, for the life of me, I can't remember what it was called -- and was looking for recipes on AllRecipes.Com. Most of them called for cream cheese and whipped cream/whipped topping, neither of which I have.
Then I read about "yogurt cheese", a lowfat alternative to cream cheese (basically, you drain the whey from plain yogurt overnight). I already use plain yogurt instead of sour cream, so I was intrigued. The gears started turning...
After much thought (and just as many rejected ideas for substitutes), I remember chiffon pies -- a type of pie I have always considered the precursor to all these "add whipped topping" pies anyway. Most chiffon pies call for unflavored gelatin to be used, but I found a 1932 recipe for Lemon Chiffon Pie that uses beaten egg whites! Huzzah and so forth!
( Recipe Under the Cut )
The chocolate layer was included to 'break up' the peanut flavor of crust and filling, inspired somewhat by my attempt at Saltine Cracker Delight. Also, I really want to use up all these Krackles that My-Boyfriend-the-Klepto keeps stealing from the various candy bowls at his work. (Not a fan of the Krackles...give me Mr. Goodbars any day!)
The composition of the filling was, to be honest, the really daring part of this experiment. I've been curious about peanut butter pie ever since it was mentioned in a story I once read -- though, for the life of me, I can't remember what it was called -- and was looking for recipes on AllRecipes.Com. Most of them called for cream cheese and whipped cream/whipped topping, neither of which I have.
Then I read about "yogurt cheese", a lowfat alternative to cream cheese (basically, you drain the whey from plain yogurt overnight). I already use plain yogurt instead of sour cream, so I was intrigued. The gears started turning...
After much thought (and just as many rejected ideas for substitutes), I remember chiffon pies -- a type of pie I have always considered the precursor to all these "add whipped topping" pies anyway. Most chiffon pies call for unflavored gelatin to be used, but I found a 1932 recipe for Lemon Chiffon Pie that uses beaten egg whites! Huzzah and so forth!
( Recipe Under the Cut )
