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.