Yesterday was the last day of school, praise God and all the angels above. Not that I don’t love our school (I do, mostly) and not that the kids didn’t have great years (they did, for the most part, usually, sometimes), but the math homework and the projects and the needing some obscure thing at 7:30 in the morning sorry I forgot mom, and the not-invited-to-camp-or-the-party drama and the runningrunningrunning all get to be a bit much by June. Right? If you’ve got a kid older than five, you’re nodding with a big hell yeah (if not, well, you’re either a remarkable parent, terribly detached, or on the verge of an intervention).
DH was traveling for work, which is not all that unusual, and the kids wanted lasagna for dinner. Fine–no worries. Lasagna it was and it was good and all were happy. But I needed a dessert, too. Something fun and unexpected and worthy of the occasion. We made it. But also really simple and easy. I’m tired.
A few weeks back, we celebrated a family birthday at one of our favorite restaurants. The place was crowded and not prepared and our food took a long time to arrive, and in an act of pure class that will keep me coming back forever, the manager came over and offered us all dessert on the house with his apologies–and we didn’t even complain. What we got, though, wasn’t a traditional peanut butter pie. This was a layer of graham cracker crumbs, a layer of vanilla custard, a layer of whipped cream, and powdered peanut butter on top.
Seriously among the best things I’ve ever put in my mouth. That peanut butter powder works miracles on the layers below and it’s a thing of beauty. Like, I took a picture of it so I wouldn’t forget later.
Last night, I made it. And I have to say, I’m sort of embarrassed to pass this off as a recipe, because it’s so stinkin’ simple. Takes five minutes to put together. As a recipe, it’s totally cheating. But boy, it’s good. Really, really good. I see a summer staple born. You just need:
1 graham cracker pie crust
1 large box instant vanilla pudding mix
Milk, to the recipe on the pudding mix box
1 container whipped topping (or make your own)
3 tbsp powdered peanut butter (look near the real stuff in the grocery store–one brand is PB2 but there are several out there)
Mix your vanilla pudding according to the directions on the box and stick it in the fridge for about five minutes to let it set up a bit.
Once that’s set, spread it into the pie crust.
Smooth the whipped topping over that.
Sprinkle the peanut butter powder over that.
Cover and let it hang in the fridge for a few hours.
Honestly. Doesn’t get easier. Or yummier. I think it’s calling me right now, actually…