Sunday Dessert – Alabama Peanut Butter Pie

Since my 85 years have started to catch up with me, I don’t cook as often as I used to, particularly in experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make a favorite dessert and I thought it might be fun to share my Sunday desserts each week.

This week’s dessert was an old favorite going back to the 1970s – Alabama Peanut Butter Pie. The original post is here:  https://lillianscupboard.wordpress.com/2010/06/20/alabama-peanut-butter-pie/

Whenever I give my daughters a choice of pie, it is either Lemon Meringue or Alabama Peanut Butter. So, this week I decided on Peanut Butter Pie, which is not difficult to make but a little time-consuming.

ALABAMA PEANUT BUTTER PIE

Baked 9 inch pie shell 

Base and topping:

1 cup confectioners’ sugar
1/2 cup peanut butter

Filling:

1/4 cup cornstarch
2/3 cup granulated sugar
1/4 tsp. salt
3 egg yolks
1 cup cold milk
1 cup hot milk
1/2 tsp. vanilla
1 Tblsp. butter

Meringue:

3 egg whites
1/4 tsp. cream of tartar
6 Tblsp. granulated sugar
1/2 tsp. vanilla

Preheat oven to 325 degrees F

To Make the Base and Topping: Mix confectioners’ sugar with peanut butter to form crumbs. Spread half of the mixture in the bottom of the baked pie shell. Reserve the other half for the topping.

To Make the Filling: In a medium size saucepan, whisk together the cornstarch, sugar and salt. Add the egg yolks, mixing well, then add the cup of cold milk. Whisk until smooth. Whisk in hot milk. Cook over medium heat, whisking constantly, until mixture begins to bubble. Reduce heat to medium low and continue cooking and whisking for 2 more minutes. Remove from heat and stir in butter and vanilla. Let cool slightly while preparing the meringue.

To Make the Meringue: In a large mixer bowl with wire beater, beat egg whites until frothy. Add cream of tartar and beat until whites begin to thicken. Add sugar one tablespoon at a time, beating until stiff and glossy. Stir in vanilla.

Spoon the hot filling on top of the crumb base in the baked shell.

Spread the meringue on top of the filling, extending the meringue to the crust to seal.

Set the pie on a flat sheet to catch crumbs, and sprinkle the reserved peanut butter mixture on top.

Bake @ 325 degrees for 10 minutes to brown meringue. Cool on wire rack.

 

Also served: Shannon’s Curry Chicken Salad:  https://lillianscupboard.wordpress.com/2008/06/27/shannons-curry-chicken-salad/
on toasted Spicy Honey Raisin Yeast Bread:  https://lillianscupboard.wordpress.com/2007/09/29/spicy-honey-raisin-yeast-bread/

Warm Chicken Salad with Cantaloupe

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed this week.

This recipe is adapted from one in a favorite cookbook, Elsah Landing (Grafton, Illinois).  Their recipes are from their restaurant menu, so attention is paid to making the dish look pretty.

WARM CHICKEN SALAD WITH CANTALOUPE

  • ½ cup mushrooms, sliced
  • 2 cups cooked, shredded chicken breast, warm
  • 3 green onions with tops, diced
  •  8 Kalamata olives, pitted and sliced
  • 1/4 cup light mayonnaise (Hellman’s Olive Oil)
  • 1/2 Tblsp. soy or teriyaki sauce
  • ½  tsp Greek seasoning
  • ¼ tsp pepper
  • 1 ripe cantaloupe melon
  • Leaf lettuce – 4 pieces

Spray a small non-stick skillet and saute mushrooms until tender, drain.  Place mushrooms in a medium bowl, Add chicken, onions and olives.

In a small bowl, whisk together the mayonnaise, soy/teriyaki sauce, Greek seasoning and pepper.  Gently fold the dressing into the chicken mixture.

Cut chilled melon into rounds, remove seeds/rind.  Place lettuce leaf on each plate.  Put melon round on top and fill center with warm chicken salad.

4 servings

It’s really great to take a bite of cold melon along with some of the warm chicken salad.

Nutritional count according to my Diet Power software:  169 calories, 6.8 g fat, 12.7 g carb, 1.3 g fiber
Weight Watchers PointsPlus:  4

To round off the meal, we had Toffee Angel Food Dessert – 5 Weight Watchers PointsPlus.

Shannon’s Curry Chicken Salad

This chicken salad with curry, apples and almonds has become our favorite over the past 4 or 5 summers.  Following is the recipe for one generous serving but, of course, it can be multiplied by as many people as you want to feed.  I like to have this salad with a good homemade roll.

SHANNON'S CURRY CHICKEN SALAD

  • Servings: One Serving
  • Print

  • 1 cup of cooked chicken, shredded
  • 1/2 tart apple, chopped (Golden Delicious, Granny Smith)
  • 1 Tblsp. toasted slivered almonds
  • 1 Tblsp. raisins
  • 1/4 cup mayonnaise (I like to use Hellman’s Light)
  • 1/2 tsp. curry powder

In a small bowl, combine chicken, apple, almonds and raisins.  In a cup, combine mayonnaise and curry powder.  Mix the mayonnaise mixture with the chicken mixture, cover and refrigerate for an hour or so.

Makes one delicious serving.