Peanut Butter Pie

Sunday was the birthday of my daughter's boyfriend. He doesn't really like cake, he's more of a pie kind of guy, so I decided to try my hand at Peanut Butter Pie. I found this recipe in Paula Deen's Dessert Cookbook titled"The Lady & Sons Just Desserts". I just love Paula!! I took my Girl Scout troop to Savannah a couple of years ago and we ate dinner at her restaurant and it was YUMMY! You have got to try her Gooey Butter Cake - every time I make it I get asked for the recipe. It has two entire sticks of butter in it, guess that's why it is so darn good! Anyway, back to the pie. My neighbor, Jane, said that she preferred to use Dream Whip instead of Cool Whip for topping a Peanut Butter Pie, so I took her advice since she has baked a lot more pies than I ever have and it turned out really well. I even had another piece tonight and I think it was even better after it had set overnight.

Peanut Butter Pie

from The Lady & Sons Just Desserts Cookbook

Crust

1 1/2 cups all-purpose flour

1/2 tsp salt

1/2 cup vegetable oil

2 T sugar

2 tsp milk

Filling

1/2 cup creamy peanut butter

3/4 cup confectioners' sugar

1 - 5.3-ounce box instant vanilla pudding

2 1/2 cups milk

1 - 80z. container frozen whipped topping, thawed (I used Dream Whip)

Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. Blend all crust ingredients together in a bowl with a spoon and press into prepared pan. Bake 8 - 10 minutes or until brown. Remove and allow to cool. For filling, using a fork, mix peanut butter and confectioner's sugar until crumbly. Sprinkle peanut butter mixture into bottom of baked pie shell, reserving a tablespoon for garnish. Beat pudding mix with milk for 2 minutes, using a handheld electric mixer. Pour on top of peanut butter mixture. Spread with whipped topping. Sprinkle with remaining 2 T peanut butter mixture. Refrigerate several hours before serving.