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 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.
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.
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.
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:
I 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:
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.
I destroyed the peanuts with a grilling spatula and then mixed them into the beer mixture.
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.
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:
Basically it’s meringue with peanut chunks in it.
But after chilling, this is the final product!
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!
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!!!
- I hope that Ruth over at Mid-Century Menu didn’t get tipsy while preparing her Brandy Apple Pie.
- S S at A Book of Cookrye was unfortunately assigned Chocolate “Pie”.
- Cuckoo for cacao! Jenny of Silver Screen Suppers crafted a Creme De Cacao Pie.
- Cathy, the Battenburg Belle herself, had the pleasure of making Fatty Arbuckle’s Delight!
- John The Hedonizer got jiggy in the kitchen with a Fidgety Pie!
- WTF is Fluellen’s Pie? Greg at Recipes4Rebels will tell us!
- Kelly at the Velveteen Lounge Kitsch-en got a little naughty with her Heidenische kuchen (Heathen Cake).
- Poppy at Grannie Pantries whipped up a classic Lemon Meringue Pie!
- Taryn at Retro Food For Modern Times baked an odd-sounding Lemon Potato Pie.
- Erica of Retro Recipe Attempts went tiki with Mai Tai Pie!
- Yours truly gave Peanuts-And-Beer Pie the old college try.
- Go crazy for Star Gazy Pie with Bittersweet Susie!
- Surly, the webmistress of Vintage Recipe Cards, made the very mysteriously named Transparent Pie.
Go check ’em out!
Thank you to all the bloggers who participated this year. This is always a blast!