CHEF JOHN'S EASY NO-BAKE PEANUT-BUTTER PIE
1 9-inch graham-cracker pie shell
1 large package instant vanilla pudding
1 cup peanut butter
2 1/2 cups confectioners' sugar
3 cups Cool Whip or whipped topping of your choice
Mix 1/2 cup peanut butter and the confectioners' sugar to get a crumbly, streusellike texture. Divide mixture in half and put half in the bottom of the pie shell. Mix pudding according to package directions but reduce milk by half a cup.
Stir the other 1/2 cup peanut butter into the pudding, mixing well. Pour into the pie shell on top of other mixture. Allow to set, then top with whipped topping and the remaining peanut butter/sugar streusel crumbs. Serves 8 to 10 people.
PASTRY CHEF
COLLEEN WINSTON'S PEANUT-BUTTER PIE
1 9-inch graham-cracker-crust shell
1/2 cup fudge sauce
1 cup chopped Reese's Peanut Butter Cups
For the filling:
4 ounces cream cheese
1 cup smooth peanut butter
1/2 cup confectioners' sugar
1/2 cup heavy whipping cream
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