Search This Blog

Friday, February 27, 2015

Last freebie from Our Love Story & Peanut Butter Cream Pie Recipe

How about a little journal like card for your page layouts today?

Today is the last of the freebies from OUR LOVE STORY
This kit was so much fun, but it's time to move on to other kits, and how about something for the guys, men or Mr. fix it, HONEY DO ha ha OR you Miss Fix it ladies out there!

So today, please grab up the final freebie card HERE
and let's look a bit at the fun stuff in the HONEY DO LIST kit, some freebies and the HONEY DO CLUSTERS

fun stuff!!!

 OK this is for you Linda,
any any of you others wanting the

The Best Peanut Butter Cream Pie

I think once you have this peanut butter cream pie, it will be one of your favorite go-to recipes for pie! This recipe was given to me by a friend who has been making these for over 60 years, you can change out the peanut butter for chocolate or even coconut, so many versions you can make from this basic recipe.

Ingredients:     3 cups milk     3 egg yolks     1 cup white sugar     1/2 cup cornstarch
1/2 cup peanut butter (creamy or chunky)     2 Teaspoons vanilla

TOPPING:     1 Tablespoon peanut butter     1/2 cup confectioners/powdered sugar
optional: crumble peanuts on top as well if I use chunky peanut butter.

Tub of Cool Whip
Deep dish 1 crust pie shell, frozen work perfect if you don't like making crusts.
If you don’t have a deep dish shell, this will make 2 regular pies

Instructions: FILLING:
Start by using a stock pot on medium high heat, add the following ingredients into the stock pot or large sauce pan, mix milk, egg yolks, sugar and cornstarch with a whisk in the pan and keep stirring until it becomes thick.  This may take awhile, be patient, but keep stirring. When it reaches a nice thick consistency remove from heat.  Grab tin foil or something to cover it and chill it in fridge.

While it is chilling, you need to pre cook your pie crust till browned, poke with fork so it doesn't bubble up. Let cool.

While the crust is cooling and after the filling has chilled, bring filling back out and add the peanut butter and vanilla and beat well with a mixer until nice and creamy.

Pour filling into the baked, cooled pie crust.
Cover with half a tub of cool whip, or more if you want more!

Mix the 1 Tablespoon peanut butter and 1/2 cup powdered sugar together to make crumbs for topping.    Sprinkle on top of the cool whip.
*if you used chunky peanut butter then for the topping I also add pieces of peanuts so folks know.

Ta-daa!! There you go, you are done, chill it or eat it now, it's oh so delicious!!
NOW pat yourself on the back because you just made yourself an awesome pie.

To make Chocolate cream pie, switch out the peanut butter for 1/2 cup unsweetened cocoa powder then add pretty slivers of chocolate (or chocolate chips) on top instead of the peanut butter topping mix.

To make Coconut Cream pie, switch out the peanut butter and add 1 cup sweetened flaked coconut then add coconut on top instead of the peanut butter topping mix.

ENJOY!!  ~ Laurrie Nicewander Basiletti *aka* cheyOkota digital scraps



  1. THANK YOU bunches :) for sharing all the beautiful goodies and of course the yum yum pie recipe :)

    1. Hi Crystal, how are you?
      You are most welcome, let me know if you try the pie, it never lasts long here at our house!!