Peanut butter pie semifreddo

I spent a lot of time thinking about whether it was even appropriate for me to post about this peanut butter pie today.  It feels a little lighthearted to just tell you (like I normally do) to shove this pie in your face and smile because it's summer.  I'm not going to tell you that today because too many people are in too much pain and I'm not THAT removed from reality.

I was going to take a day off altogether, but I was thinking about the reasons that I love food, and the reasons that it (mostly) feels important enough to study for four years.  So much of what I spend time learning about are issues of class and race, and about how, in times of difficulty, people draw lines with and create alliances across food.

I love writing and thinking about food because I think it is in the background of a lot of the highest and lowest points of our lives and our societies.  The professors and older students I have interacted with have made me think that food is, in fact, a legitimate field of study because of the depth and breadth of their thought and research.

Here is an article about how important food was and is to the Black Panther Party.  Here is an article about refugees cooking amazing food in Paris.  Here is an amazing video about how race and class and immigration and food have collided in the Chapel Hill community.

I don't talk that much about why I think food is serious and important, but these are just a few of the articles and videos that make me feel like food is an important, good, impactful space to be in.  These are the types of things that inspire me to do what I'm doing, that I aspire to be more like.  They are things that give me hope that we can make the world a better place, somehow.

I've found a space in my piece of the world where I feel like I can participate with my whole brain and heart.  I hope you have found the same thing.  I kind of think that, maybe, that's the first step to finding our way back to wholeness.  That's what I'm wishing for the world, today.

So here's a recipe you can't mess up, for when it feels like everything else is messed up.

 

peanut butter pie semifreddo

  • 1 sleeve graham crackers
  • ½ stick butter
  • 8 oz chocolate chips
  • 1 3/4 cup heavy cream
  • 6 oz cream cheese
  • ¾ cup buttermilk
  • 1 jar peanut butter
  • ¾ cup confectioner’s sugar
  • ¾ cup heavy whipping cream

Crush graham crackers into dust and melt butter.  Mix evenly and spread in bottom of an 8x8 baking dish.

Melt chocolate chips in a small, heavy bottom saucepan over medium heat.  Add 1/2 cup heavy cream and mix until smooth.  Poor over graham crackers and freeze.

In a stand mixer, whip remaining heavy cream and set aside.  Cream together cream cheese and buttermilk, until smooth and fluffy. Add peanut butter and whip until smooth.  Add confectioner's sugar and whip.  Fold in the previously whipped cream.  Note that you cannot over-whip this mixture, since you are going for a very fluffy effect.

Spread peanut butter mixture over the chocolate-cream mixture and return to the freezer.  Freeze for up to two days and for as long as a week (covered).  This is excellent for sticking in a cooler and enjoying semi-melted after a hot picnic.  Take care of yourself.

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