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Home cooking: Geraldine Ridgely's Fluffy Peanut Butter Pie

December 04, 2012

In 2002, the committee organizing Old Tyme Christmas in Funkstown published a cookbook of family recipes. The book included a lot of old-style recipes, such as cheeseburger pie, stuffed meatloaf and pork chop casserole.

Paulette Sirbaugh submitted this recipe for the cookbook. She learned this recipe from Funkstown resident Geraldine Ridgely.

"She was my neighbor. Her husband was a great dessert lover. He wanted dessert after every meal," Sirbaugh said. "This was her pie. After she passed away, whenever we needed a pie, we used this one."

For the month of December, The Herald-Mail will publish dessert recipes from the "Funkstown Old Tyme Christmas Cookbook." Copies of the cookbook are available at Funkstown Town Hall. Call 301-791-0948.

— Chris Copley, Lifestyle assistant editor





Geraldine Ridgely's Fluffy Peanut Butter Pie

1 1/4 cups graham cracker crumbs

3 tablespoons sugar

1/3 cup butter or margarine, melted

4 ounces cream cheese

1/3 cup peanut butter

1 cup powdered sugar

1/3 cup milk

8 ounces whipped topping (see cook's note)


Combine crumbs and sugar in medium bowl. Add melted butter and thoroughly blend.

Press mixture firmly onto bottom and sides of 9-inch pie pan. Before filling, chill for 1 hour or bake in 350-degree oven for 8 minutes.

Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Add milk slowly and blend thoroughly. Fold in whipped topping.

Pour into pie crust. Refrigerate until firm. To maintain shape of slices, freeze before cutting wedges.

Cook's note: Geraldine Ridgely used Cool Whip whipped topping.

— Submitted for the "Funkstown Olde Tyme Christmas Cookbook" by Paulette Sirbaugh

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