How to make peanut butter pie

When you're from the South, cooking is not simply a household skill. It is an integral part of life, capturing love, warmth and family in a single bite. In our family nothing tastes more like love than dessert, and more specifically, peanut butter pie. The first of many recipes passed down to us by our mother, a blend of peanut butter, cream cheese, sugar and Cool Whip makes for a light, fluffy filling with a subtle crunch. Garnished generously with Cool Whip and crumbles of Reese's Peanut Butter Cups, this is a peanut-butter-holic's dream. Served cold, this pie is the perfect summer dessert, yet our tastebuds deem it appropriate to serve all year long. More than a handful of sweet-toothed Princetonians have trecked through the bitter winds and falling snow to our Mathey Quad for a slice of this creamy goodness. We hope that others will try their hand at making this delicious dessert and fall in love with each rich bite.

Peanut Butter Pie

1 cup crunchy peanut butter 8 ounces cream cheese, softened 1 cup sugar 2 tablespoons butter melted 1 cup whipped topping 1 tablespoon vanilla 1 graham cracker crust, 9 inches Reese's Peanut Butter Cups

Mix first six ingredients and pour into graham cracker crust. Top with Cool Whip and Reese's. Chill overnight. Serves 6-8.