The Times - Serving Waitsburg, Dayton and the Touchet Valley

This week’s recipe comes from Cheri, who is the owner of The Last Resort. She asked me if she could share some of her recipes. Absolutely! Those tried-and-true recipes are the best.

I have seen peanut butter pie recipes before, but have not made them. This is on my list now. I asked her to take a picture, but she said it was gone before she had a chance. Joe will tell you that I would put peanut butter on everything. Not true. It has its place, but I have more places to put it than he does – like pancakes.

INGREDIENTS:

1 1/3 c. creamy peanut butter 1 cooked crust, cooled

2/3 c powdered sugar 1 c .chilled whipping cream + 2 Tbsp sugar

1/3 c. half and half 1/3 c. sugar

¼ c. margarine 1 large egg

½ tsp vanilla

3 oz semi-sweet chocolate, melted

DIRECTIONS:

Mix peanut butter with powdered sugar and half-n-half in a small bowl until smooth. Spoon into crust. Using mixer, beat margarine with one-third cup sugar and vanilla until fluffy. Add egg and bet until very light. Beat in melted chocolate, spread over peanut butter mixture. Refrigerate one hour. Beat whipping cream and two tablespoons sugar until stiff peaks form Spread over pie. Add roasted peanuts-optional.

MY NOTES:

I will use butter. I, more than likely, will buy a crust to bake. I can see that a chocolate cookie crust might be good also. I like that this one does not have cream cheese, but for those who like cream cheese, there are quite a few peanut butter pie recipes that do. I might use Cool Whip, but of course, it wouldn’t be as good as whipping cream, right? And one last thing, If I am taking it to a gathering, I will put some melted chocolate on top, with peanuts.

In case you are wondering, per Cheri, 3 oz is almost half a cup. It’s a given that I will use one-half cup or a tiny bit more.

ENJOY---Good thing it doesn’t come with a calorie count, like all my recipes!