It’s March 14th, a snowy, icy Tuesday here in Philadelphia. It’s also the day commonly referred to as “Pi Day”- 3.14- in celebration of the mathematical constant. Pi Day is observed in many ways, but most of those ways involve pie (because “pi” and “pie” are homophones, of course). And while National Pie Day is actually observed in January, no one seems to complain when a second slice is offered today. If you’re stuck at home like most of us are right now (shout out to Winter Storm Stella), here’s a way to cure your impending boredom and get your kitchen messy. This Peanut Butter Pie recipe comes to us from our friend and writer Liliana Gravagno. Yum!
-1 package (8 oz.) of softened cream cheese
-1/2 cup and 1 tablespoon of creamy creamy peanut butter (divided)
-1 cup cold milk
-1 package of vanilla-flavored instant pudding
-2 and 1/2 cups of thawded whipped topping, divided
-1/3 cup of semi-sweet chocolate (bar or chips)
-1 pie crust (Lily uses gluten free. Here’s a good one if you want to make it yourself)
1. Beat the cream cheese and 1/2 cup of peanut butter in a medium-sized bowl until blended.
2. Add milk and dry pudding mix into the blended peanut butter mixture and beat for two minutes.
3. Whisk in 1 cup of the whipped topping.
4. Spoon the mixture into your crust and refrigerate until you’re ready to use it.
5. Microwave the rest of the whipped topping and the chocolate in a bowl (a microwavable bowl!) on high for about 1-2 minutes, until chocolate is completely melted. Stir after each minute. Cool to room temperature.
6. Spread your whipped topping/chocolate mixture over the pudding layer that’s already in the crust.
7. Microwave the rest of the peanut butter in small microwaveable bowl (for about 30 seconds). Stir it up and drizzle it over the pie.
8. Refrigerate for about four hours.
9. Have patience!!
For more recipes from our readers and local restaurants, check out past issues of RowHome Magazine here. Contact us to get RowHome Magazine delivered to your door!