I'm not one for fruit pies (anything with two crusts stresses me out), but I love cream pies. So Friday night I played around with some recipes using graham cracker pie crusts (absolutely no stress) and had pretty decent results.
First off, Not-So-Ex loves chocolate pie. While I'm not big on it, it reminds him of his incredibly awesome (though unfortunately no longer with us) Grandfather. So, for him, I searched around for a really good, homemade chocolate pudding recipe and put it in a graham cracker crust and voila! Chocolate Pie.
Now I'm not big on Chocolate Pie so I decided to make a second pie. Many years ago, mother-in-law and I would take trips to Amish country that always included a huge lunch at a restaurant where, in addition to incredible food, they were famous for their pies. One of my faves was a peanut butter cream pie. It had a peanut butter crumbly mixture on the bottom, a custard on top of that, and then it was covered in meringue. So I was looking for something similar and found it.
But then I thought I would play around with the recipe to make it even better. I am definitely not a fan of meringue so I knew that would be left off. I also thought it would be better if the custard had a hint of peanut butter to it. So this is what I came up with.
You start with a mixture of 1 c confectioners sugar and 1/2 c peanut butter and mix till crumbly. Then sprinkle half of the crumbly mix into the bottom of the pie crust.
It was really good but I suggest making it when you know it will be eaten quickly. After a few days, the peanut butter can make it a little oily.