We've also been exploring the plethora of farmer's markets and summer flea's where I've been collecting inspiration to make all sorts of sweets to share with you guys. I've had the chance to talk to small business bakers in the area, and learn from the women who started their ventures out of their homes, and are now sharing their food with the community. Some of them suggested that I start up a booth too and it got me thinking...
Why don't I have a booth?
There's this photo of me lying around somewhere in one of my dad's giant chef hats and my little mini apron when I was about 5 or 6 looking happy as can be. Picture a mini me flying around the kitchen, and keeping a close eye on what dad was cooking, seeing if I could help at all. In elementary school, when teachers asked me what I wanted to be when I grew up, I would always say a chef. So why not now?
Columbus is a city filled with people who love to eat, and it's growing at a ridiculous rate; even since we just moved up here. It's got a lot of potential to grow even more, and my mind keeps swimming with possibilities. So this week my ears have been open, I've been networking, and burying myself in recipe development.
That something being peanut butter pie.
I know what you're thinking; it's probably heavy, dense, and who in the hell wants to eat thick peanut butter in this heat?? Well my friends, I'm here to prove you wrong! This pie has a flaky crumbly crust that holds together the lightest and fluffiest filling you can imagine, all thanks to my trusted friend; heavy cream! It has magical powers I swear.
Looking at this from the photos, I realized it looks pretty similar to the chocolate pavlova I made a few weeks ago which you can read about here, but I don't think there's anything wrong with piling on the chocolate chips right?
Happy eating everyone!
Peanut Butter Pie
Serves 8 people
1 1/2 cup all purpose flour
3/4 cup shortening
1 teaspoon salt
1/3 cup ice water
8 ounces softened cream cheese
1 1/4 cup peanut butter
1/2 cup powdered sugar
1/2 cup milk
1 1/2 cups whipped heavy whipping cream (or store bought whipped cream)
1 teaspoon vanilla
*Extra whipped cream for topping
*chocolate chips or chunks for garnishment
Preheat oven to 400 degrees
Greased a 8x8 inch springform pan and set aside
1. For the crust, sift flour and salt into a large mixing bowl. Cut in the shortening until small balls and crumbles begin to form, then add the water a little at time, folding the dough into itself until smooth. Dust with flour if it remains slightly sticky.
2. Roll dough out between 2 pieces of parchment paper so the circle touches all ends, then lay into a greased pan and make sure all sides are covered with at least an inch high of dough. Bake for 15 minutes; crust should pull away from pan slightly. Do not remove from springform and cool while preparing the filling.
3. To make the filling, in your stand mixer or with your hand-held mixer, cream the cream cheese until light and fluffy for about 5 minutes on medium speed. Add the peanut butter and sifted powdered sugar. Slowly pour in milk and powdered sugar, and mix until combined.
4. Using a spatula, fold in the whipped cream. Fill the cooled pie crust with the filling and set in the freezer to chill for 2 hours or more, depending on the desired softness.