Monday, June 18
Peanut Butter Pie
I've had a love affair with peanut butter since the beginning of time. I think it comes from my dad who made us the best peanut butter and jelly sandwiches for dessert when I was a kid. I would try to make them myself but my dad's were always way better.
I am never without a jar; currently have two in the cupboard. I eat it off a spoon, mixed in with vanilla ice cream, on toast or in a pickle sandwich. Peanut butter makes the world a better place.
When I got the idea in my head to make a peanut butter pie, I wasn't quite sure where to start. I wanted something smooth, not dry and also not too overwhelming with peanut butter flavor. This exceeded my expectations, by a long shot. I licked every spoon, spatula and bowl while making it. I probably consumed a whole pie in the process. I have no self control when it comes to peanut butter. Mix that with some chocolate and I am in real trouble.
This might just be the perfect pie. If you make this and need me to come over for a second opinion or to lick the beaters...just know I am here for you.
1 (5 oz.) pkg. instant vanilla pudding
2 cups skim milk
1/2 cup whipping cream, whipped
1 1/4 cup creamy peanut butter
1 pre-baked pie shell, lightly browned
1 (8 oz.) Cool Whip
Bake pie shell as instructed. Let cool and pour desired amount if chocolate syrup in crust bottom. Freeze until set.
Whisk together pudding mix and cold milk in a bowl until creamy. Add whipped whip whipping cream and peanut butter. Whisk until completely blended.
Pour into pie shell and freeze for one hour. Remove from freezer and cover with crushed peanuts. Drizzle with chocolate syrup. Cover and chill at least 2 hours.
Serve with dollops of Cool Whip.