Impatient and overfilled.
That describes me today – early this morning – and most days, in fact.
I couldn’t sleep again.
So, I awoke early to bake.
In no rush at all, I still found myself impatient.
The crusts did not chill long enough, which caused them to fall in the oven.
The crusts did not cool long enough before filling, which caused a less than even peanut butter swirl.
The crusts did not fill to the brim, but over the top.
I’ll blame it all on the crusts, right?
No, I believe this was simply a way to ride my wave of sleepless anxiety.
I rode the wave.
Similar to urge surfing…
I may still be overfilled and overstuffed with flights and fancies, but I am learning to channel my energies ~ into pie, this time.
When my husband awoke to these peanut butter cream filled chocolate crusts of magic I offered him (well, maybe forced on him) a taste.
He responded, “Who did you make these for?”
I had made three.
I said, “One is for Angela for her birthday. I’m not sure about the other two.”
He said, “Good. I don’t normally want you to make me sweets, but I want to be sure one of these is for me. They are waaaayyy tooo goooood.”
I’ll take that as an “Oh my good god.”
I haven’t had one of those in a while.
Chocolate Peanut Butter Cream Pie
1 1/2 cups all purpose flour
3 oz. shredded dark chocolate
1 Tbs. white vinegar
6 Tbs. ice cold butter, cubed into 1/2″ pieces
2-3 Tbs. ice water
Follow these instructions for the Perfect Pie Crust.
Bake the crusts (previously chilled) – or you can make one big pie – at 375 degrees for 30 minutes. Allow to cool before filling.
2 cups sour cream
1/3 cup white sugar
1/3 cup powdered sugar
1 cup smooth peanut butter
Whip together the sour cream and sugars in a large bowl. Slowly whisk in the peanut butter to create swirls.
Fill the cooled pie crust(s). Allow to chill in the fridge for about 2 hours to set before slicing.
Brian says it’s kind of like really, REALLY yummy peanut butter on chocolate toast! Possibly alongside a large glass of milk – Y.U.M.