Don’s Peanut Butter Pie

Diane — Sun, 29 Jul 2007 23:23:32 +0000

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.

Christmas Pie

Sylvia — Sun, 08 Jul 2007 14:18:54 +0000

In my usual Lucy-Goosey style, I’ll tell you how I make Christmas Pie.

First, make a graham cracker crumby crust by your favorite recipe. I like to put finely chopped pecans (pee-cahns, as it is pronounced in Texas!) in with the crumbs. Refrigerate the crust.

When it’s nice and cold, fill it almost level with very green colored pistachio ice cream. Get the very green colored, so your pie will look Christmas-y. It helps for the ice cream to be a little bit mushy so you can nicely mold it into the crust. Then put it in the freezer to get solid again.

Next, make a wonderful mound of very red raspberry sherbet on the top of the pistachio. Work with it softened also. And mound it up smoothly. Then, back into the ‘fridge to get solid.

To serve, cut wedges of pie (see how nice and red/green it looks!) and put a blob of whipped cream on the top. Then — I like to run frozen raspberries through the blender until just nice and chunk-y. And I drizzle them over the top.

Yum. It’s so delicious!

Submitted by:
Lucy Fagan
www.TheFaganRanch.com

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Don’s Peanut Butter Pie

Christmas Pie