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.
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 email@example.com. Include your name, city and phone number.