Dear Readers of the Greater Rochester area,
As promised for the week of Dec. 26 - Jan. 1, Jeannette would love to share her peanut butter pie recipe. When Jeannette worked for Rushville Health Center’s satellite office in Sodus, N.Y., one of the receptionist brought in a peanut butter pie for the boss’ birthday. Jeannette was so impressed she asked for the recipe. The receptionist was able to give Jeannette the recipe. Jeannette was also able to convert the recipe to gluten free. So if you’re ready, let’s cook.
Here is the list of supplies you will need:
A 9 inch pie pan sprayed with nonstick cooking spray
A rolling pin and a plastic bag that closes
Measuring cups and measuring spoons
A large and a medium sized mixing bowls
A mixer and a spatula
A fork
Here is the list of ingredients you will need:
For the crust you will need:
1 package of Pamela’s gluten free chocolate cookies
2 tablespoons of melted butter
2 tablespoons of sugar
Preheat the oven to 400 degrees and prebake the crust for 10 minutes.
For the filling you will need:
An 8 oz. brick of cream cheese
1/2 a cup of peanut butter
1 cup of confectioners sugar
1 medium tub of cool whip
1 jar of hot fudge sauce
To start, preheat the oven to 400 degrees. While the oven is heating, take your cookies and place 3 cookies in the plastic bag. Make sure the bag closes, then take your rolling pin and roll it over the cookies until they become crumbs. Place the crumbs in your medium size mixing bowl. Repeat the process with the remaining cookies. After all of the cookies are crushed add your sugar and melted butter to the mix. Stir with a fork until all of the ingredients are well mixed. Next place the crumb mixture in the pie tin. Press into place using a quarter cup measuring cup. When that step is completed, place your pie tin in the oven and bake for 10 minutes. After the crust is baked, remove from the oven, turn off the oven and let the crust cool. Now to make your pie filling place the cream cheese and the peanut butter in your large mixing bowl. Next take your mixer and cream together the cheese and the peanut butter using your mixer on a medium setting. When that batter is smooth add your sugar and mix on medium till everything is smooth. Next take your spatula and fold in your tub of cool whip. After all of the ingredients are thoroughly mixed in, place your filling mix into the cooled pie crust. Now take your hot fudge sauce and heat according to the directions. When the hot fudge sauce is heated, take a spoon and just drizzle small amounts of sauce over the pie. The next step is to refrigerate your pie any where from 2 hrs. to 24 hrs. This dessert is a rich, luscious dessert that your family and friends will adore. For those of you who do not want the extra calories, fat free ingredients can be substituted for the regular ingredients. Jeannette hopes you will enjoy this delicious dessert. Jeannette would love to hear from you. If you have any questions or any original recipes you would like to submit, Jeannette would be happy to feature them in this column. Jeannette can be reached at: nette1955@yahoo.com. Don’t forget to tune in for the weekend of Dec.30 - Jan. 1, when Jeannette will feature her gluten free peanut butter Yule log. Until then, have a very Happy New Year and remember if you can read you can cook.
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