A Recipe for Peanut Butter Honeycomb Pie (plus Pottermore pics)
Published August 24, 2011
Ahem. So, this might’ve made me do a tippy tappy happy dance: FIRST GLIMPSES INSIDE POTTERMORE Have you seen it??? They’ve definitely got some cool stuff going on there. I’m intrigued to try it out.
Annnnnd this might’ve made me do an even AWESOMER tippy tappy happy dance:
I know, right? I grabbed the recipe from Bon Appétit (clickety-click on over for it), and it’s now the husband’s “officially most favorite food ever.” While the original recipe doesn’t call for meringue topping, I thought it would be an excellent balance for the the peanut butter pie’s salty richness; plus, it was a great way to use up the leftover egg whites. I’m glad we added it because, well, it totally rocked. In the future, the only other thing I’d change is to eliminate the addition of salt in both the crust and filling. The pie tasted fine with the extra salt, but since I use regular butter (vs unsalted like they call for) I could’ve left it out. Needless to say, Bon Appétit, I love thee. *sigh*
Did I mention it’s AMAZING? Um, yeah. It is.
So. How’s YOUR week going?
What fabulous thing are you eating (or reading)?