Easy Peanut Butter Pie Recipe
Have I ever mentioned how fascinated I am with American pies? I love that they come in so many different sizes, shapes and forms, like Mince Meat Pie, Chicken Pot Pie, Strawberry-Rhubarb Pie, Cherry Pie, Apple Pie, Peach Pie, Coconut Cream Pie, Banana Cream Pie, Pumpkin Pie, Turtle Pie, Pecan Pie, etc., etc., etc.
Although English women were baking pies long before the settlers came to America, I don’t remember ever making or eating one before I came over from Europe. I read somewhere that historians can trace the roots of pie all the way back to 9500 B.C. These early forms of rustic-style pies were known as “galettes” and they were baked over hot coals. —If you’d like to know more about pies, click here.
It’s no secret that pies have become a sort of symbol for the American nation. Have you heard the saying ”There are few things as American as apple pie”? There have been entire cookbooks dedicated to pies, songs composed about them (Don McLean), National Pie Championships organized each year and even movies named after them!
Pies are a big hit in our little culturally mix-matched family as well. Especially peanut butter pies, because they are so easy to make!
Three point one four one five nine
Makes the lazy student whine,
But give this ratio a try,
You will find: it’s as easy as pie!
Ha ha. Can you tell I’m married to a college math tutor?
While I was making this pie yesterday, it just hit me: this is the very last pie I’ll ever make in this kitchen! (Sniff, sniff). And thus starts the long list of “Last things in Ohio” I guess.
Anyways, since there was none left to save you a piece, here is the recipe: 
What you’ll need:
1 (9 inch) graham cracker shell
1 (4 oz.) instant vanilla (or chocolate) pudding mix
2 c. cold milk
1 c. peanut butter (I use crunchy)
1/2 c. confectioners’ sugar
Whipped cream
Other toppings
What you’ll do:
CRUST:
Plan A: Crush some graham crackers (1 1/2 cups), then add some sugar (1/4 cup) and melted butter (1/3 cup). Press the graham cracker mixture into a 9” pie pan. Use the bottom of a rounded cup, or your fist. Refrigerate for 30 minutes before filling, or bake at 375 F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.
Plan B: Or you can just forget about all this and buy the ready crust from the store. Ha ha.
FILLING:
1.Cream sugar and a half cup peanut butter together until crumbly. Place half of crumbs on bottom of shell.
2.Mix pudding and milk as directed on package. When thickened, add remaining peanut butter, about a cup of whipped cream, some cinnamon, and 2 Tbs. cream cheese (optional)
3. Pour filling over crumbs, then decorate with whipped cream, the remaining crumbs, white chocolate chips, nuts, sprinkles..or whatever else your heart desires. This is def. the best part in the whole process! This and the licking of the mixing bowl.
WARNING: You might want to eat this in moderation, because it’s not what one would call a light dessert. Just sayin’.
