By NANCY ZAMBELL
For The Vista
Almost everyone has a favorite pie. Some folks—like me—are traditionalists, loving the old standbys, such as pumpkin, blueberry, and apple pies.
Others, like Don, enjoy a lighter fare such as banana cream or pistachio pie.
I’ve decided that I’m tired of making the same old pies, and wondered if you’d like to share your favorites with the readers of this column.
If so, just send your favorite pie recipe (just one each, please), to me at [email protected]
I’ll begin with this one, which my friend Deb contributed to our Christmas dinner last year.
It is — far and away — the best Peanut Butter Pie I’ve ever eaten—a sentiment that was echoed by everyone at our table — all of whom immediately requested the recipe.
Peanut Butter Pie
1 – 9 inch graham cracker crust
1 – 8 oz. package cream cheese, softened
1/2 c confectioner’s sugar
1/2 c creamy peanut butter
1 – 16 oz. container of frozen whipped topping
15 miniature chocolate covered peanut butter cups
Mix cream cheese, confectioner’s sugar and peanut butter until smooth.
Fold in half of the whipped topping (I added most of the peanut butter cups, chopped, to the filling at this time and sprinkled the rest on top later).
Spoon the filling into the crust. Cover with the remaining whipped topping.
Chop the peanut butter cups and sprinkle on top.
Refrigerate at least 2 hours or overnight.