Peanut Butter and Fudge Pie

It’s February: a month short on time and short on seasonal fruit so what better pie to make than a no-bake, peanut butter-fudge affair?

The recipe came from a book that’s been in my collection for quite some time and hadn’t been cracked in a good number of years –The Baker’s Dozen Cookbook: Become a Better Baker with 135 Foolproof Recipes and Tried-and-True Techniques. The recipe is a simple, trend-free, classic — sugar, peanut butter, chocolate. Done.

I used crunchy peanut butter from my local organic co-op grocery store, which did not produce the creamy, homogenous consistency I was expecting — but was still darn tasty. Next time, though, I’ll go with the good ol’ American grocery megastore brand peanut butter. Finally, I couldn’t help myself, I had to finish it with a healthy sprinkling of Maldon sea salt to make this pie of this time.