"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peanut Butter Pie Recipe

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This recipe for Peanut Butter Pie, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bebe Storm
Added: Friday, September 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pie:
1 – 12 oz jar chunky peanut butter
2 – 8oz pkg cream cheese, softened
1 cup evaporated milk
1 – 16 oz powdered sugar (or 4 cups)
2 – 16oz containers frozen whipped topping, thawed
3 – 9” graham cracker crusts or 4 – oreo crusts from store
Fudge topping

Chocolate Crust: 1 Ό chocolate cookie crumbs (20 cookies)
Ό cup sugar
Ό cup butter or margarine, melted

Directions:
Directions:
Pie: Combine first 4 ingredients in a large mixing bowl. Fold in whipped topping. Spoon evenly into pie crusts. Freeze until firm. To serve: drizzle with warm fudge topping.

Yield 3- 9” pies. Or 4 smaller ones.
Note: We use a 7 qt mixing bowl. If you don’t have a bowl this large, use the cover of a cake carrier.

Crust: Combine crust ingredients. Press into a 9” pie plate. Bake at 375Ί for 10 minutes. Cool

 

 

 

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