Georgia’s very own Executive Director of the Georgia Peanut Commission submitted this incredible recipe. During the many hours of traveling he does, he thinks of ways to use peanuts. He came up with this Peanut Butter Pie recipe on one such trip. Wowwwwwwwwww!!!!
Our Soul Food Market judges unanimously gave this pie FIRST PLACE for July!!
1.75 Qts. Edy’s Light French Vanilla Ice Cream (Breyers Light also works)
8 ounces Lite Cool Whip
1 Cup Jif Creamy Peanut Butter
2 Eight Inch Graham Cracker Pie Crusts
1 Hershey’s Special Dark Chocolate Big Block candy bar
1/4 cup of Honey Roasted Peanuts
1 Can Light Redi Whip whipped cream
(Store brands for the Cool Whip and Redi Whip are acceptable.)
Blend the ice cream, cool whip, and peanut butter together in a stand mixer (such as Sunbeam Mixmaster) until totally blended and smooth in texture.
Spoon the mixture in to the two pie crusts, cover and put in the freezer on a flat shelf.
Chop the peanuts. Shave about a third of the candy bar with a knife. (You can use your chef’s knife and cutting board to do both.)
Remove the pies one at a time from the freezer. Uncover and sprinkle half of the chopped peanuts and then half of the shaved chocolate on top of the pie. Re-cover and place back in the freezer. Repeat for the second pie.
Freeze for four hours before serving.
Five minutes before time to serve remove from the freezer to soften slightly. Use a sharp, thin bladed knife to slice the pie. Top with a couple dots of the Redi Whip and serve.
8 ounces Lite Cool Whip
1 Cup Jif Creamy Peanut Butter
2 Eight Inch Graham Cracker Pie Crusts
1 Hershey’s Special Dark Chocolate Big Block candy bar
1/4 cup of Honey Roasted Peanuts
1 Can Light Redi Whip whipped cream
(Store brands for the Cool Whip and Redi Whip are acceptable.)
Blend the ice cream, cool whip, and peanut butter together in a stand mixer (such as Sunbeam Mixmaster) until totally blended and smooth in texture.
Spoon the mixture in to the two pie crusts, cover and put in the freezer on a flat shelf.
Chop the peanuts. Shave about a third of the candy bar with a knife. (You can use your chef’s knife and cutting board to do both.)
Remove the pies one at a time from the freezer. Uncover and sprinkle half of the chopped peanuts and then half of the shaved chocolate on top of the pie. Re-cover and place back in the freezer. Repeat for the second pie.
Freeze for four hours before serving.
Five minutes before time to serve remove from the freezer to soften slightly. Use a sharp, thin bladed knife to slice the pie. Top with a couple dots of the Redi Whip and serve.