GINNA PARSONS: Hubby pulls pie together in a flash

GINNA PARSONS

GINNA PARSONS

My husband called me at work one day last week and asked if I’d been to the grocery store yet.

I’m in the grocery store at least once a day. I used to wait and go after work, knowing that a child would call at the last minute, saying he or she needed markers or a poster board or a report folder for some project due the next morning that was assigned two months ago.

But now that they’ve gotten older and more responsible (meaning they can drive themselves now to get what they need), I often try to go at lunch and get that chore out of the way.

As luck would have it, I had not been to the store on the day Charlie called. When I asked what he needed, he replied, “One block of cream cheese. I’m going to make a pie.”

I couldn’t imagine what kind of pie he was going to pull together with 8 ounces of cream cheese. But when I got home, there were the other ingredients laid out on the counter: chocolate graham crackers leftover from a tart he made at Christmas, a cup of cream that wasn’t used in a quiche on Mother’s Day, plus staples like sugar, butter, peanut butter and vanilla.

He pulled this pie together in about 15 minutes and we enjoyed it a few hours later with a cup of coffee. This is good stuff.

Peanut Butter Pie

Crust

11⁄4 cups chocolate graham cracker crumbs

1⁄4 cup sugar

1⁄2 stick unsalted butter, melted

Pie

1 (8 ounce) package cream cheese, softened

1 cup creamy peanut butter

1 cup sugar

1 tablespoon unsalted butter, softened

1 teaspoon vanilla extract

1 cup heavy whipping cream

Mini semi-sweet chocolate chips

Preheat oven to 375 degrees.

For the crust, combine graham cracker crumbs, sugar and butter; press into a 9-inch pie plate. Bake in preheated oven for 10 minutes. Cool on wire rack.

For the pie, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Whip the cream until soft peaks form, and fold into the peanut butter mixture.

Gently spoon filling into crust. Garnish pie with mini chocolate chips. Refrigerate for several hours before serving.

Serves 8.

Ginna Parsons is the Daily Journal’s food/home/garden editor.