PIEATHALON: Peanuts-and-Beer Pie

It’s here! It’s here! It’s the Pieathalon!

My assigned recipe was sent to me by Greg from Recipes4Rebels.

Alltime Favorite Recipes Cookbook

Published 1981

Peanuts-and-Beer Pie Recipe

“Peanuts and beer are frequent partners–for snacking, at the ball park, at parties. So what a natural idea it would be to combine peanuts and beer in a sweet dessert pie…”

I don’t know if it’s really a natural idea, but I was most definitely intrigued. Plus, one of the ingredients is unflavored gelatin. And you all know how much I love gelatin.

But for this pie, I’m just gonna go step-by-step (oooh baby! Gonna get to you giiiiiiiirl!)

STEP ONE! I didn’t roll out dough or bake anything. I bought a pre-made shortbread crust. Gimme a break. The high was in the mid 80s. I didn’t want to turn on the oven.

STEP TWO! Again, no baking. But let me introduce you to my sous chefs for the day:

Avery, who has resting bitch face that rivals Brian’s.

Avery the cat

And Buster.
Buster Buster is an absolute delight. Obviously. Look at that face.

And both kitties were completely fine with me loudly singing Tiffany and Debbie Gibson as I cooked. So, right on, cats.

Moving on!

STEP THREE! Obviously I was not in my own kitchen. Those are not my cats (but Brian and Margot are doing very well, btw). One of the pluses of me making my pie in Mr. Kinsey’s kitchen instead of mine, is that he is the owner of not one but two double boilers. I have always resorted to the good ol’ put-a-bowl-on-top-of-a-pot method.

Double boiler

I now know that using double boiler is much easier than throwing a bowl on top of a pot.

To continue STEP THREE, I used this beer for my Peanuts-and-Beer Pie:

TroegsI know next to nothing about beer, but I do know what I like, and this Troegs French Style Saison, I like.

I’m just gonna let the Troegs website describe it.  Because I’m lazy.

This once near-extinct ale was brewed in farmhouses during the winter months and stored until summer, when it was served to the seasonally working farmers. (Hint: “saison” translates to “season” in French.) Keeping with a French theme, we use a strain of French Saison yeast to enhance the mouthfeel, which lends a rich, silky texture and dry, champagne-like finish. The result is a mouthwatering Saison with a tangy citrus zing, sweet malt backbone, and contrasting peppery spiciness. À la vôtre!

The saison and gelatin together:

boiling beer

STEP FOUR! So I cooked the beer, brown sugar, gelatin and slightly beaten egg yolks for 10 minutes.

I stirred and stirred and stirred and stirred.

STEP FIVE! I chilled it for I don’t know how long. But it did end up thickening nicely. The brown sugar and the beer came together and ended up looking a bit like peanut butter. Actually, it looked like the peanut butter sauce that we used when I worked at Dairy Queen as a kid. It came in HUUUUUGE cans. It was gross. The fat would separate and float on the top. Barf.

But this was not gross. It tasted almost caramelly…? But it also definitely tasted like beer. I can’t quite describe it. But it was rich and sweet and creamy and yummy.

beer pie filling

I destroyed the peanuts with a grilling spatula and then mixed them into the beer mixture.

DSCN2210 DSCN2214

STEP SIX! I actually schlepped my KitchenAid mixer across town so I could beat the egg whites. Mr. Kinsey has 2 double boilers in his kitchen, but not a single hand or stand mixer.

egg whites

Yay for meringue!

Folded in the egg whites into the peanutty mix and then put it in the pie shell. The result was not the most appetizing looking dessert:

peanut pie

Basically it’s meringue with peanut chunks in it.

But after chilling, this is the final product!

Peanuts-and-Beer Pie

Perhaps not the prettiest pie to ever exist, but whatever. It’s one of the weirdest things I think I’ve ever made. The pie most definitely tastes like peanuts and beer. Beer flavored fluff with peanut chunks. This was not necessarily a bad thing.

So maybe the folks at the Culinary Arts Institute were right–it is a natural idea to combine peanuts and beer in a sweet dessert pie!

Pieathalon

The pie did not do this to me. The pie was not only good but rather easy.

Life did this to me.

You want some more pie?

Boy-oh-boy is there pie!!!

Go check ’em out!

pie sign

Thank you to all the bloggers who participated this year. This is always a blast!

This entry was posted in cookbooks, Dessert, Food, Recipes, Retro Food, Retro Recipes and tagged , , , , , , , . Bookmark the permalink.

0 Responses to PIEATHALON: Peanuts-and-Beer Pie

  1. I can’t believe you had adorable sous chefs and TWO double boilers. So jealous!

  2. Not sure I believe this one could even be tweaked to my taste

  3. Laura says:

    This actually looks…good? I may be tempted to make this.

  4. Suzanne Johnson says:

    Oh, French beer, eh? Oui, oui aren’t we getting high-falutin’? I’m jealous of your double-boiler acquisition. Or was it secreted away from Mr. Kinsey? Going over to check out Fatty Arbuckle Pie because I think he was hilarious and looks as though he probably knew a good pie when he saw one. You know he was railroaded!

    On Wed, Jun 8, 2016 at 8:01 AM, Dinner is Served 1972 wrote:

    > Yinzerella posted: “It’s here! It’s here! It’s the Pieathalon! My assigned > recipe was sent to me by Greg from Recipes4Rebels. “Peanuts and beer are > frequent partners–for snacking, at the ball park, at parties. So what a > natural idea it would be to combine peanuts and be” >

  5. AMEN to no crusts. Bastards. I didn’t know double boilers were a REAL tool. Now I want one for no reason at all! I might actually make this one for some theme party! Fancy!

    • Yinzerella says:

      Get one and specifically search for recipes that call for one.
      I totally recommend making this recipe for something–a baseball themed bash, perhaps?

  6. greg says:

    I too am jealous about the double boilers…and what a job you did with making such an UN-“natural idea” appear to be natural! I loved the peanut garni on your finished pie and your write-up has intrigued me enough that I may just have to try this out myself. Thanks for hosting this fabulous event…sounds like all the participants had a great time!

  7. tarynnicole says:

    I can’t wait for summer and my first BBq to make peanut and beer pie! Awesome as ever! Thanks so much for organising, Pieathalon has again been an absolute joy! xx

  8. Jeanine says:

    I have that same cookbook – my grandmother gave it to me (new) in the 80s – and the weird thing about it is that almost EVERY recipe has beer in it! Pages and pages of recipes with beer! It also has a very nice bread made with shredded wheat biscuits, which I made the first time I had my then-new-boyfriend over for dinner – and he decided he had met “the one” because I made my own bread. (We’ll have been married for 28 years this December)

  9. Thank you so much, you are the hostess with the mostest! Piathalon #3 was a blast. I wish I’d thought of saying “cuckoo for cacao!” in my blog post… LOVE that in the USA you can get YELLOW double boilers. I feel a trip to eBay coming on… Thank you for the creme de cacao pie challenge – it was bloody lovely! I thought I had pressed “publish” yesterday but no, it’s up now though!

  10. phairhead says:

    Brava, Yinz! Buster is adorable, I can practically smell the Meow Mix on his breath in that photo 😉

  11. I’m curious to try this one! Loved the peanuts on top.

  12. Pingback: On Double Boilers…and Happy 4th of July! | Dinner is Served 1972

Leave a Reply

Your email address will not be published. Required fields are marked *