Let it be known that I did not forget the July pie. It was most definitely made and eaten in the month of July. However, since this happened just a few days before embarking on our cross-country drive, I haven’t had time to write a post about this pie until now, most of way through August. Oh, well.
This is why I kept the language vague on the “Year of Pies!” gift certificate I initially gave Evan. One pie a month. No mention of blogging about the pies in a timely manner. This has not stopped Evan from looking for loopholes whenever possible, in an effort to argue his way into getting an extra pie.
Okay, so as of early July, we were trying to eat up the remains of what we had left in the kitchen in Ann Arbor. Among these items was a nearly-full jar of peanut butter. It was also very, very hot during some of those days. I saw this recipe for a frozen peanut butter pie and decided it sounded perfect for our situation.
The main challenge I had with this one was the graham cracker crust. The way this recipe has it, the crust is formed by basically mashing together a few egg whites with the graham cracker crumbs. This sounded weird to me (isn’t there usually butter in graham cracker crusts?), but I’d never made such a crust before anyway, so I gave it a try.
Turns out that egg whites combined with graham cracker crumbs is an extremely sticky mess. The suggestion to coat my hands with cooking spray didn’t help much; I even had to reapply a few times. Eventually I got it into a state that seemed workable (mostly by adding more dry graham cracker crumbs to the top and then pressing down on those), but if I were to make this again, I would honestly look for another recipe for that crust. It tasted good, but it was a pain.
The filling, by contrast, came together with very little trouble. The assembled pie then spent about eight hours in the freezer, and I learned that 30 minutes of refrigerator time following that isn’t really quite enough to thaw it out before serving. While it’s supposed to be served cold, it gets pretty hard in the freezer, and it’s a lot easier to eat at fridge-temperature.