Peanut butter pie is fundamental to the serious dessert repertoire of the South and that is especially true in the peanut-rich state of Georgia, where you might find peanut butter cake and peanut butter custard. This creamy peanut butter pie is on the dessert table every day at Blue Willow Inn. Louis says customers have been known to fight over what appears to be the last piece—usually it isn’t. The kitchen usually has another pie ready to replace the pie when it gets down to the last couple of slices. A guest once asked, “Who made the peanut butter pie? I want to marry her.”
1 (8-ounce) package cream cheese
1 cup confectioners’ sugar
¾ cup crunchy peanut butter
1 plus 1 (12-ounce) cartons refrigerated whipped topping
2 Graham Cracker Piecrusts (recipe on page 333)
In a large bowl mix the cream cheese, confectioners’ sugar, and peanut butter together. Fold in 1 carton of the whipped topping. Divide the mixture between the piecrusts and chill for several hours. Top each pie with half of the remaining carton whipped topping.
YIELD: 16 SERVINGS