Ask Betty!

Do you have any cooking questions
or need a cooking tip?
Send a question and I will try to answer.

Ask Betty

Peanut Butter Cream Pie

I bought your recipe collection years ago and had a wonderful recipe for Peanut Butter Cream Pie. Well, I lost it and was wondering if you could get it to me some how? My husband is lost without this pie!!! Thank you. --Sarah
Hi Sarah! I can understand why your husband loves this pie – it’s soo good! I’ll put the recipe and picture into the recipe section of the site shortly, but in the meantime, here it is: Peanut Butter Cream Pie Grandma loved when we requested this pie because it was easy, fast and she didn’t have to turn on the oven.  Preparation time: 15 minutes Chilling time: 2 hours Serves 8  3/4 cup confectioners’ sugar 1/3 cup creamy peanut butter 1 (9-inch) baked piecrust 1 cup milk 1 cup sour cream 1 package (4-serving size) instant French vanilla pudding and pie filling mix 5 peanut butter candy cups, divided 1/3 cup whipping cream 1. Combine the confectioners’ sugar and peanut butter with a fork in medium bowl until blended. Spread mixture evenly in bottom of piecrust. 2. Place milk and sour cream in large bowl. Add pudding and pie filling mix. Beat with wire whisk or electric mixer set at medium speed until thickened, about 1 to 2 minutes. 3. Pour half of pudding mixture over the peanut butter mixture. Coarsely chop 4 peanut butter candy cups; sprinkle evenly over filling. Top pie with the remaining pudding mixture. 4. Beat cream in large bowl with electric mixer set at medium speed until stiff peaks form. Spread whipped cream over top of pie. 5. Cut remaining peanut butter candy cup into 8 pieces; place on top of the pie. Cover pie and refrigerate 2 hours or until ready to serve. Grandma's Secret Tip Grandma would often use her own homemade peanut butter for this recipe. She ground peanuts in a blender. When the peanuts were finely ground, she added a little vegetable oil or peanut oil and blended the mixture to the desired consistency.

  • Question
    Not really a cooking question, but a serving one. We are having 30 people for Thanksgiving dinner. My son wants me to serve our yummy squash soup. I don't have 30 soup bowls and am trying to figure out how to serve soup to that many people. Any suggestions? Thanks. --Cathy
    March 2012
  • Question
    Hi Betty, My friend has a cookie recipe that requires baking ammonia. Where can you buy baking ammonia? --Laura
    March 2012
  • Question
    My son is allergic to nuts; so many muffin recipes have them. He loves muffins--what can I do? --Sarah
    March 2012
  • Question

    Hi Grandma, Do you have some ideas for using up all that leftover Thanksgiving turkey?
    —Donna

    November 2012
  • Question
    How about some great chili? --Nancy
    March 2012
  • Question

    I am puzzled by the puff pastry method… the flour is to be just thrown into the boiling water, won’t it clump? What would happen if the flour and salt was first mixed with a bit of cold water? Would it still clump? Or what would happen? Or has it never been tried this way before?
    –Powderbrush

    May 2012
  • Question
    I grind my own wheat to make bread for my son, who is allergic to many food items. The problem is getting the bread to rise…. Do you have any ideas? --Nancy
    March 2012
  • Question

    I need a recipe for no-bake cookies; can you help me please?
    --Sharon

    April 2012
  • Question
    Would you please add a squash casserole? --Marie
    March 2012
  • Question
    Will you please put up a recipe for chocolate chip ice cream pie? Thank you. --Shaughnessy
    March 2012
01/4/11
Pin It print
TAGS:
Join Grandma's new Oven-Lovin League

FREE Membership entitles you to
fresh-from-the-oven club privileges:

  • Thousands of Kitchen-Tested Recipes
  • Exclusive Cooking Tips from Grandma Betty
  • Member-Only Merchandise Discounts
Join Now! It's Free!