Peanut Butter Pie

Do you ever prepare something in your kitchen and think of the person who taught you how to make it?  I do all the time.  When I make Peanut Butter Pie, I think of one of the Godliest women I’ve ever met: Bernice Robertson.  You could almost just smell the Lord’s presence when you were with her.  She was also our church historian. One of the last times I went to see her, she was writing out a bunch of family recipes because she knew her time on earth was drawing to a close.  I sat and visited with her awhile and told her how much I loved her. Before I left, she said, “Here, take this.”  It was a photocopy of the recipe for her Peanut Butter Pie written out in her own handwriting.  I treasure that piece of paper. I’m so glad she passed that piece of history down to me. And every time I taste the rich, sweet Peanut Butter Pie she taught me how to make, I think about the richness and sweetness she is experiencing right now in the presence of her Maker.

Peanut Butter Pie

Reach For:

4 oz cream cheese
½ cup creamy peanut butter
1 cup powdered sugar
½ cup milk
19 oz cool whip
2 graham cracker crusts


Whip cream cheese until soft. Add peanut butter and powdered sugar; mix well.  Then fold in cool whip. Pour into pie shells and freeze.  Remove from freezer 30 minutes before serving.

 Yields: 12 servings

Recipe Source: Bernice Robertson

View the Recipe Card Here


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