Peanut Butter Pie

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                            FOOD FUNNY
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Here's a true food funny from Candace Debnam of Charleston, SC:

Several tips have come in lately concerning the handling of leftover
tomato paste and I'm always reminded of this true story. Several years
ago, I'd read (in this column probably) that a good solution was to use
a tablespoon and drop spoon-sized dollops of tomato paste onto a
parchment lined sheet and freeze. Then when the dollops are frozen, you
can put them into a plastic bag and just remove one frozen tablespoon as
you need it. Great idea, right? I was at the first stage - lumps of
tomato paste on a cookie sheet in the freezer when my husband walked
into my office and said, "I don't know what kind of fudge you've made,
but it doesn't taste very good."

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                            TODAY'S RECIPE
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This recipe has been a favorite in my family for over 30 years.

Peanut Butter Pie

1 pre-baked pastry or Graham cracker pie shell
1 qt (1 L) good quality vanilla ice cream
1 cup (250 ml) peanut butter
1/2 cup (125 ml) fudge ice cream topping or chocolate syrup
1/4 cup (60 ml) roasted peanuts (use more if you like)

Soften the ice cream in the refrigerator for 1/2 to 1 hour. In a mixing
bowl swirl the ice cream and the peanut butter together, being careful
not to mix them too thoroughly. Put this mixture in the pie shell,
drizzle with the fudge sauce or chocolate syrup, and top with the
peanuts. Freeze at least 1 hour and serve frozen.
Makes one pie to serve 6 to 8.
Received on Thu Sep 17 18:40:50 2009