Every year, my sister Dee and I take a short drive out to the quaint old town of Owego where we browse in the shops along Front Street and have lunch at the River Rose Cafe. I love sitting on the patio beside the Susquehanna River. Seems like every year the weather is perfect and this September day was no different.
The food is wonderful, of course: soups, salads, a selection of panini sandwiches, as well as specialty sandwiches and wraps. I got the Ferry Boat Veggie Wrap which was made with their homemade sun-dried tomato hummus and dill dressing. I ate the whole thing. Dee loved her Oakley Corners turkey panini that included a surprisingly delicious combination of fresh strawberries and jam, spinach, red onions and swiss cheese on ciabatta bread.
Fortunately, it was on our way out that we noticed the pumpkin cookies with cream cheese icing! Dangerously yummy-looking, but we just walked on by because waiting for us at home was a fabulous Peanut Butter Pie that Dee made for me. (I'll definitely try making the cookies myself once I get home in a few days--that and the pie too!)
Later that afternoon settled in at Dee's, we made coffee and finally cut into her pie. It was even better than I expected. Dee-licious and easy to make.
It didn't take long for it to disappear!
Dee's Peanut Butter Pie
Courtesy of Food Network:
Sandra Lee/ Kim Howard recipe
with Dee's special Heath Toffee Bits touch
Ingredients
Filling:
1. 1/2 cup peanut butter
2. 1 cup powdered sugar
3. 1/4 cup milk (low fat okay)
4. 1 tsp vanilla
5. 1 (8 ounce) cream cheese (low fat okay)
---1 (8 ounce) tub whipped topping (lite)
---1 cookie pie crust (ie. Oreo)
---Chocolate ice cream topping (ie. Magic Shell)
---Heath English Toffee Bits
Directions
In large bowl, combine all filling ingredients. Blend with stand or hand mixer. Gently fold in whipped topping. Pour into prepared crust and freeze for 2 hours. Once frozen, drizzle with chocolate ice cream topping and sprinkle Heath bits; then refreeze for 20 minutes.
Thaw slightly (10 minutes) before serving and cut into thin slices because this is a rich pie.
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