Friday, March 14, 2014

Mile High Peanut Butter Pie for PI Day

My daughter, Amy, called me earlier in the week to ask if I knew that today was PI 3.14 Day. Of course, I had no idea that such a day existed, if it does. Her husband works for a glass company and he has recently been transferred to the coating department. They have developed a new coating for glass used in skyscrapers. He is in production, but works with a group of design engineers. They were all excited about PI day, as engineers would be. Their tradition is to bring a variety of pies to work on 3.14. Mike volunteered his favorite Mile High Peanut Butter Pie - Amy sent me the recipe and a photo of the finished product.



Mile High Peanut Butter Pie

35 vanilla wafers, finely crushed
1/4 cup butter, melted
1 3.9 oz box instant chocolate pudding
2 cups cold milk divided
4 ounces cream cheese, softened
1 3.4 ounce package instant vanilla pudding
1/2 cup creamy peanut butter
2 cups thawed Cool Whip - divided
1/2 oz Bakers semi sweet chocolate

Mix Vanilla Wafer crumbs and butter until blended - Press onto bottom and up the sides fo a 9 inch pie plate. Bake 10 minutes and cool.

Beat chocolate pudding mix and 1 cup milk with whisk 2 minutes. Pudding will be thick. Spread onto bottom of crust.
Add remaining milk to cream cheese in large bowl with mixer until blended. Add vanilla pudding mix; beat 2 minutes. Add peanut butter to vanilla pudding mixture; beat until blended. Stir in one cup cool whip. Spread over chocolate layer to within one inch of edge. Spoon remaining Cool Whip onto center of pie.

Refrigerate 3 hours. When ready to serve, melt chocolate as directed on package. Drizzle over pie. Store in refrigerator.

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