Impatient and overfilled.

That describes me today – early this morning – and most days, in fact.

I couldn’t sleep again.
So, I awoke early to bake.

In no rush at all, I still found myself impatient.

The crusts did not chill long enough, which caused them to fall in the oven.
The crusts did not cool long enough before filling, which caused a less than even peanut butter swirl.
The crusts did not fill to the brim, but over the top.

I’ll blame it all on the crusts, right?

No, I believe this was simply a way to ride my wave of sleepless anxiety.
I rode the wave.
Similar to urge surfing…

I may still be overfilled and overstuffed with flights and fancies, but I am learning to channel my energies ~ into pie, this time.

When my husband awoke to these peanut butter cream filled chocolate crusts of magic I offered him (well, maybe forced on him) a taste.

He responded, “Who did you make these for?”

I had made three.

I said, “One is for Angela for her birthday. I’m not sure about the other two.”

He said, “Good. I don’t normally want you to make me sweets, but I want to be sure one of these is for me. They are waaaayyy tooo goooood.”

I’ll take that as an “Oh my good god.”

I haven’t had one of those in a while.

Chocolate Peanut Butter Cream Pie

Crust:
1 1/2 cups all purpose flour
3 oz. shredded dark chocolate
1 egg
1 Tbs. white vinegar
6 Tbs. ice cold butter, cubed into 1/2″ pieces
2-3 Tbs. ice water

Follow these instructions for the Perfect Pie Crust.
Bake the crusts (previously chilled) – or you can make one big pie – at 375 degrees for 30 minutes. Allow to cool before filling.

Filling:
2 cups sour cream
1/3 cup white sugar
1/3 cup powdered sugar
1 cup smooth peanut butter

Whip together the sour cream and sugars in a large bowl. Slowly whisk in the peanut butter to create swirls.
Fill the cooled pie crust(s). Allow to chill in the fridge for about 2 hours to set before slicing.

Brian says it’s kind of like really, REALLY yummy peanut butter on chocolate toast! Possibly alongside a large glass of milk – Y.U.M.

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