While my pie month for “One Month at a Time” may be over, I thought it was good to remind everyone that Pie Day is coming up next week.
Over the next couple of days, I’ll be sharing a few recipes –these are largely recipes readers or friends have shared with me that looked pretty good, though I may not have actually prepared them.
My pie education is sort of continuing. I never got to meringue or ice box pies, so here and there I plan to keep making, baking or whatever.
I intend to make a pie or two next week.
Anyway, first up to share is a peanut butter pie that comes from WVPB radio announcer (and friend of mine) Frank Stowers and his wife Amita.
1 12 ounce jar of crunchy peanut butter (I think Frank said they preferred Skippy or Jif)
1 8 ounce container of Cool Whip
1 quart of vanilla ice cream (softened)
2 nine ounce chocolate crumb pie crusts (usually available in the freezer section of many grocery stores)
Combine peanut butter, whipped topping and ice cream in a large mixing bowl.
Stir until blended.
Spoon into the two crumb crusts.
Freeze for at least eight hours.
To serve, garnish with whipped topping, chopped nuts, etc.
Thoughts: I wonder if this would work if you replaced the peanut butter with Nutella?