Church lady cook books.¬† Did you all have those growing up?¬† They were a staple in rural Ohio.¬† The church ladies would all throw their favorite recipes in and publish a spiral bound cook book to raise funds for something.¬† Those little cook books were gems.¬† Sometimes the recipes were downright humorous – find one from the 50′s and count the jello molds.¬† Sometimes the recipes were fabulous.¬† Sometimes you wouldn’t know until you tried if whether the recipes was a keeper or not.¬† This is one of those recipes.¬† It is one of those that the whole is more than the sum of its parts.¬† It doesn’t sound like much to read it on paper but it tastes amazing.
I used to make this pie all of the time for picnics and potlucks and gatherings.¬† And then I lost the cookbook somewhere along the way and I kind of forgot about it.¬† Fast forward 10 years to a gathering of my friends here in TN.¬† Some friends were asking Jennie for a recipe for her peanut butter pie.¬† I heard her mention the ingredients and a light bulb went off in my head.¬† MY PIE! I asked her to send me the recipe as well.¬† We started discussing it and found that she had spent some time living in a small town in rural Ohio not far from my hometown.¬† Her mother had gotten the recipe from a church lady in another town.¬† We found it funny that our source was possibly the same all these years and miles later.
For some reason, it took me a year after she sent me the recipe to get around to making the pie.¬† I forgot how yummy it is.¬† The ingredients are simple.¬† You’ll see my back story is much longer than the recipe itself.¬† Make this.¬† Take it to a picnic.¬† Everyone will love you.
Church Lady Peanut Butter Pie
1 large box vanilla pudding – cook & serve (Don’t use instant.¬† If you want to be lazy buy 2 tubs of Kozy Shack prepared pudding.¬† Also, you can use chocolate and make it more of a reese’s pie.)
1/2 cup peanut butter
1 cup powdered sugar
1 tub of cool whip (8-10 oz)
1 pie shell (you can buy one of the refrigerated ones and bake it or you can use a graham or chocolate crust already prepared…I used chocolate)
Make the pudding according to the directions on the box. Allow it to cool at least to room temperature – it doesn’t have to be chilled but you don’t want it warm enough to melt the peanut butter.
Mix the peanut butter and powdered sugar together with a fork (use it like a pastry cutter).¬† It will form crumbs.
Put half of the crumb mixture into the bottom of your pie shell.
Put all of the pudding on top of the crumb mixture.¬† Then put most of the remaining crumb mixture on top of the pudding making sure to get to the edges.¬† Reserve a couple of tablespoons of the crumb mixture for garnish.
Top with Cool Whip and then the remaining crumb mixture.¬† Chill.
I took this to Bunco this weekend and everyone seemed to like it a lot.¬† My husband refused to try it – he has a weird custard issue and said it looked too much like custard.¬† Whatever.¬† That just means I don’t have to share when I make it.