This week (actually last week, because I'm writing this after my gall bladder surgery on Friday May 7th) was Teacher Appreciation Week, so I decided to deliver pies to my sons' classes. Both of my youngest sons are in special ed classrooms for students with high-functioning autism or Aspergers--one in middle school, one in high school. Each classroom has a teacher and several aides. So a pie for them to share is just perfect.
This week I felt like Peanut Butter Pie and found one via tasteofhome.com that sounded appealing. It included cream cheese, peanut butter, peanut butter cups, and an oreo crust.
This week I had no problems getting the pie to set up. I did have to wait several hours for it to fully firm up though, so with my busy schedule I had to wait until Thursday to deliver them. And B's teacher didn't get hers until Friday, because by the time I made it over there she'd gone on to her sports team practice--the school day was over.
Both classrooms were very appreciative of their pies though!
Creamy Peanut Butter Pie from tasteofhome.com
Quartered peanut butter cups top this rich smooth pie from Rhonda McDaniel of Rossville, Georgia. "It's always a hit at gatherings," she says. "It saves time, too, because it can be made in advance and frozen until needed."
Prep: 15 min. + chilling
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
2/3 cup creamy peanut butter
2/3 cup whipped topping
14 peanut butter cups,divided
1 chocolate crumb crust (9 inches)
In a small bowl, beat the cream cheese, sugar and peanut butter until
light and fluffy. Fold in whipped topping. Coarsely chop half of the
peanut butter cups; stir into cream cheese mixture. Spoon into crust. Quarter remaining peanut butter cups; arrange over
the top. Refrigerate for at least 4 hours before serving. Yield: 6-8