I had to make a contribution to Pi day today so I pulled out an old favorite recipe – Peanut Butter Pie. I started making Peanut Butter Pie in 1983 when I went to Florida for a week and ended up staying for the summer. My friend Alice and I tasted this pie at a restaurant and then got them to tell us how to make it.
I’m not usually a very persuasive person but for some reason the restaurant generously gave us the recipe and we couldn’t believe how simple it was to make. And so we made it a lot, along with shrimp fettuccine and wedge salads. Great food memories.
This recipe is incredibly easy but tastes much more complicated. In fact this was an award-winning recipe for Olivia when she was 10 years old and participating in 4-H at her school. She entered a “Peanutrition” contest and won with this recipe. Not sure how nutritious it is but it won anyway and she got a coveted 4-H blue ribbon and 10-year old fame and fortune.
Maybe this recipe will bring you fame and fortune, too.
Peanut Butter Pie
1 8-ounce package cream cheese, softened
1/2 cup peanut butter
1/2 cup powdered sugar
1/2 pint whipping cream, whipped and with 1/2 teaspoon vanilla and 1 tablespoon powdered sugar
1 shortbread pie crust
With a mixer, blend together the cream cheese, peanut butter and powdered sugar. Fold in about 1/2 of the whipped cream. Place the mixture in a pie crust. Use the rest of the whipped cream for the top of the pie. Chill at least two hours before serving. Garnish with chocolate syrup.