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Making a creamy peanut butter pie filling last several days

 
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bradhapa
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PostPosted: Wed Aug 29, 2007 7:28 pm    Post subject: Making a creamy peanut butter pie filling last several days Reply with quote

I have a question related to a peanut butter cream pie recipe that I frequently make.

I need help keeping the cream (filling) portion of the pie tall and whipped for 4 - 5 days. Were I living in the United States I would probably best solve this problem by using a Kool Whip type of topping. But as I live in Argentina this is not a practical option. (And besides, fresh whipped cream is simply better tasting.) I've tried stabilizers but the airiness of the pie quickly sags after a day or two. What else can I do? Should I use Gelatin? Marshmallow fluff? Sawdust?

The "filling" recipe I am using is found here: http://southernfood.about.com/library/weekly/aa112602a.htm

I am substituting 2 cups (probably 3-4 cups whipped) of fresh heavy cream for the whipped topping called for in this recipe. (Note, this is actually twice the amount of cream called for in the original recipe. I made this change based on reading other similar recipes and seeing their higher cream content in the filling. My hope was that by adding more cream I would get a taller, lighter and fluffier filling.)

Any thoughts? Thanks!

Brad
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kgb1001001



Joined: 21 Dec 2005
Posts: 107

PostPosted: Thu Aug 30, 2007 12:22 am    Post subject: How about using the old cool whip "mix" Reply with quote

For those of us who are old enough to remember when cool whip came in a little jello packet and not premade in a tub...

You could just go here to order it online and see if that works.
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