Recipe Finder: Peanut Butter Pie

May 09, 2011|By Julie Rothman, Special to The Baltimore Sun

Pat Carden from Aberdeen Proving Ground was looking for a recipe for peanut butter pie that she had misplaced. She said the recipe came from her niece more then 40 years ago, and she has had no luck replicating it on her own. Barbara Cook from Forest Hill sent in a recipe for a peanut butter pie that she likes very much. She said this no-bake pie takes her less than five minutes to prepare.

I liked it for its simplicity, and I also loved that it had a chocolate cookie crust. Chocolate and peanut butter make for such a great, classic combination. Be sure to allow enough time for the pie to chill and firm up in the refrigerator. I think it also would be terrific served frozen as a warm-weather treat.


Fannie Felice from St. Augustine, Fla., is looking for a recipe for a cake that her mother-in-law used to make in the 1950s. She thinks the recipe may have come from a box of graham crackers. The cake had no flour, only graham cracker crumbs. It also contained coconut. It had chocolate-flavored whipped cream between the layers.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

Peanut butter pie

Makes: 6 servings

8 ounces cream cheese, softened

1 cup sugar

1 cup creamy peanut butter

1 tablespoon melted butter

1 teaspoon vanilla extract

1 cup heavy cream, beaten until stiff

1 9-inch prepared chocolate cookie crumb crust

Cool Whip, optional

Beat cream cheese, sugar, peanut butter, melted butter and vanilla in a large mixing bowl until creamy. Gently fold in half of the beaten whipped cream, then fold in the remaining cream until blended. Spread filling in crust. Smooth top. Top with cool whip, if desired.

Chill in the refrigerator until firm, at least four hours or overnight.

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