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You Asked For It: Peanut butter pie

I would like the peanut butter pie recipe that used to be on the Outback Steakhouse menu. Thank you.

Sharon Tugman, Fort White

While this is not the peanut butter pie recipe from Outback Steakhouse, reader Jennie Miller of Crystal Beach says you won't be disappointed with this pie. It is a recipe Jennie used to make when she had a catering business in North Carolina years ago. I used smooth peanut butter but Jennie says you can substitute crunchy if you prefer. The smooth peanut butter combined with the cream cheese gives this pie a delightfully silky texture. When mixing in the Cool Whip you will see streaks of peanut butter color. Mix on low speed until the mixture is uniform in color. I served this to some company and someone even suggested using a chocolate crust, which would be yummy. Take Jennie's advice and remove this from the freezer a bit before serving. I took it out 10 minutes before I wanted to serve it and it was still somewhat difficult to cut. It is a treat.

Recipe requests

Margaret Palazzolo of Spring Hill would like a no-bake cheesecake recipe with a graham cracker crust. It was made in a 9- by 13-inch pan with cream cheese and lemon Jell-O. Is anyone familiar with this recipe? . . . Leta McNeal writes from Plymouth, Ind., asking for sugar-free, fat-free and low-calorie recipes. . . . Dunedin resident Celeste Black would like the shrimp pasta and chicken pasta recipes from Shells restaurant.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail youaskedforit@tampabay.rr.com. Include your name, city and phone number.

EASY

Peanut Butter Pie

1 (9-inch) graham cracker crust

1 package (8 ounces) cream cheese, softened

1 cup peanut butter, smooth or crunchy

2 cups confectioners' sugar

1 (12-ounce) container Cool Whip, thawed

Cool Whip and chocolate syrup for garnish

In mixing bowl, using electric mixer, combine cream cheese and peanut butter until well blended. Add confectioners' sugar and mix to combine. On low speed, mix in Cool Whip until well combined. Pour peanut butter mixture into graham cracker crust and smooth with spatula. Freeze at least 3 hours or overnight.

Before serving, remove pie from freezer and let stand on counter for about 10 to 15 minutes. Garnish each pie slice with a dollop of Cool Whip and a drizzle of chocolate syrup. Store any remaining pie in the freezer.

Serves 6 to 8.

Source: Jennie Miller, Crystal Beach

>>easy

Peanut Butter Pie

1 (9-inch) graham cracker crust

1 package (8 ounces) cream cheese, softened

1 cup peanut butter, smooth or crunchy

2 cups confectioners' sugar

1 (12-ounce) container Cool Whip, thawed

Cool Whip and chocolate syrup for garnish

In mixing bowl, using electric mixer, combine cream cheese and peanut butter until well blended. Add confectioners' sugar and mix to combine. On low speed, mix in Cool Whip until well combined. Pour peanut butter mixture into graham cracker crust and smooth with spatula. Freeze at least 3 hours or overnight.

Before serving, remove pie from freezer and let stand on counter for about 10 to 15 minutes. Garnish each pie slice with a dollop of Cool Whip and a drizzle of chocolate syrup. Store any remaining pie in the freezer.

Serves 6 to 8.

Source: Jennie Miller, Crystal Beach

You Asked For It: Peanut butter pie 12/07/10 [Last modified: Tuesday, December 7, 2010 3:30am]

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