Peanut Butter Pie

IMG_0596July 15 is our youngest son’s birthday, and when I asked him what he wanted for his birthday he requested Peanut Butter Pie.  He developed a fondness for this cool, creamy dessert 30 years ago when he went with his best friend’s family to visit grandparents in Pennsylvania and Grandma Eshbaugh made it.  When he got back home, he asked me to make a Peanut Butter pie and through the years I have tried several versions.  This one seems to most like the Pennsylvania Grandmother’s recipe.  There are dozens of variations to be found in cookbooks and online, but this one is found in an old church cookbook given to us by friends in 1981.  It has very simple ingredients, is quick to put together, and if you like peanut butter you are going to love this pie.

Peanut Butter Pie

2 chocolate cookie crumb crusts ( make your own from chocolate wafers if you prefer, but I purchased Keebler crusts at HEB)

1 cup creamy peanut butter

8 ounces cream cheese, softened

1 can Eagle Brand milk

2 cups Cool Whip (I used the extra creamy style)

1/4 cup fresh lemon juice

2 teaspoons vanilla

With electric mixer, cream peanut butter and cream cheese.  Add lemon juice and vanilla and mix, then fold in Cool Whip.  Pour into prepared chocolate cookie crumb pie shells, cover, and refrigerate for at least 2 hours before serving.  Serve with a spoonful of Cool Whip.  Add grated chocolate on top if you like.0

 

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