TASTE OF THE TREASURE COAST
45
and, voila, you’ve made yourself
a peanut butter pie in less
than 10 minutes — short of the
2 hours chilling in the fridge.
What makes Mrs. Simonsen’s
pie so unique, is that it’s a take
on a custard pie, which takes
longer to make. The top is a
soft, fluffy meringue with just
the right amount of crisp in
the peaks and that’s where the
peanut butter surprise is, not in
the filling.
Rita Piero, another Fort
Pierce resident, agrees that Mrs.
Simonson’s recipe is the best
around.
From start to finish, the pie
takes upward of 21/2 to three
hours to make. In order to make
any meringue, you have to be sure to incorporate the sugar
slowly. Using quite a bit of arm muscle, you will beat the egg
whites into the uniquely stiff peaks present in a meringue.
TRADITION CONTINUES
“The thing with this pie is it’s not worth it to make just
one,” Wendy Bishop, née Koblegard, a Fort Pierce native says.
“It’s a bit time-consuming, so I always make several at once.”
Bishop recalls that she first tried the pie when her motherin
law baked it on many an occasion. Bishop herself started
making the infamous peanut butter pie a little over a decade
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ago. A relative owned a small barbecue restaurant and asked
Bishop if she knew of the recipe. She gave it a try and, for a
little while, was baking pies to sell at his restaurant.
“It was a lot of fun to be able to do that for him,” Bishop
says. “And whether it’s for a family gathering or a bake sale,
I’ve been making them ever since. It seems to be a tradition in
the Fort Pierce area.” >>
The pie recipe was also published
in another local favorite, Indian
River Cuisine. The cover art for
the cookbook was created by
local artist A.E. “Beanie” Backus.
ANTHONY INSWASTY
Its meringue topping should contain just the right amount of crunchy yet
soft peaks and a sprinkle of leftover peanut butter crumbs.
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