The geocache is not at the posted location.
This Geo Art was placed for the
2025 Hike-n-Seek Event
"A GeoCachers Reunion"
Amish PeanutButter Pie
Ingredients:
¼ cup cornstarch
½ cup granulated sugar
2 large eggs
2 cups whole milk
¼ teaspoon salt
¼ cup unsalted butter cut into tablespoon pieces
1 teaspoon vanilla paste or extract
Peanut Butter Crumbles
½ cup all-purpose flour
1 ½ cups powdered sugar
1 cup peanut butter
Whipped Cream
1 cup heavy whipping cream
¼ cup powdered sugar
2 teaspoons vanilla paste or extract
(Use a store bought crust or your own and bake ahead)
Filling
In a medium sized bowl, whisk together the cornstarch and sugar, then add the eggs and whisk until smooth. Set aside.
Prepare a large bowl with a fine mesh strainer – you will need this immediately after your pastry cream comes off the heat.
Pour the milk and salt into a medium sauce pan over medium-high heat and bring it to just under a boil, stirring occasionally so you don’t burn the milk solids on the bottom of the pan.
Once the milk is simmering well, add ⅓ of the milk to the egg mixture and whisk constantly. Pour the egg mixture into the saucepan with the rest of the milk and return to medium high heat.
Whisking vigorously and constantly, the mixture will begin to thicken and you will see the small milk bubbles start to disappear. Once this has happened, the mixture will quickly thicken and boil. Allow it to boil for about 30 seconds, then remove it from the heat and pass it through the sieve into the bowl. Use a spatular to mix the custard around to get it through the sieve.
Allow the pastry cream to cool to 140℉, then whisk in one tablespoon of butter at a time. Don’t add a new piece until the other has been fully incorporated. Once all butter has been added, add the vanilla and mix to combine. Cover the bowl with plastic wrap and press the wrap directly on the pastry cream so it doesn’t form a skin. Put the pastry cream in the fridge to chill for at least 3 hours.
Peanut Butter Crumbles
Add the flour to a microwave safe bowl and microwave in 30 second increments stirring in between, until the mixture reaches 160℉ on a digital thermometer.
Note: heat treating the flour must be done in order to be safe to eat.
Pass the flour through a fine mesh seive into a large bowl to remove any hard chunks. Add the powdered sugar and mix with a fork to combine.
Add the peanut butter, and mash the ingredients together until it comes together and doughy crumbles form. This takes a bit of elbow grease.
Whipped Cream
Add the heavy cream, powdered sugar, and vanilla a bowl, use a handheld mixer and beat on high speed until stiff peaks form.
Assembly
Sprinkle ¾ of the peanut butter crumbles into bottom of the crust.
Pour the vanilla pudding mixture overtop and smooth it to meet the edges.
Spread a layer of whipped cream over the pudding, then top with the remaining crumbles.
Chill for half hour and enjoy!
Final...N + .303 W + .101
