May 6

I am all about fellowship dinners. I can bring something that I make all the time, something totally boring to me, and get to eat stuff that I never make. It all tastes wonderful, and I don’t have to clean up! It has win-win all over it! The best part about church fellowship dinners is Sally Leindecker’s Peanutbutter Pie. Sally brings 2 pies, and seriously, there is a rush to get a piece. In the 8 years we have been attending this church, I have had exactly 2 pieces of her pie. It is a shame, a crying shame. Fortunately for me, Superman usually manages to get a piece, so when I politely ask him to get me something to drink, he comes back with half his pie missing.

Internet, I would swear off chocolate if I could have this pie every day. It. is. that. good. What is even better, is that it is so simple to make.

Sally Leindecker is a wonderful lady who generously gave me her recipe, and now I am sharing it with you.

First you want to make a pie crust and blind bake it. I know that this is difficult for some of you, but you can do this, but I won’t tell if you get one from the store.

Make a package of instant vanilla pudding, and refrigerate while you are doing everything else.

Take your peanutbutter and some powdered sugar and mix till crumbly. You can use smooth or crunchy. Smooth is the best.

Dump your crumbs into your baked pie shell, and press lightly. You need to reserve some back to sprinkle on top.

Pour your chilled pudding over the crumbs. Smooth out, and then make sure that you lick your spatula. That is most important.

Top with an entire container of cool whip. You can smooth it, or make fancy little peaks. Whatever you like. Just make sure you lick the spoon when you are finished. S

prinkle your reserved crumbs over the top. Refrigerate.

I have had this pie fresh, and I have had it refrigerated overnight. It really tastes best if it is refrigerated overnight. The moisture from the pudding does something terribly wonderful to the peanutbutter crumbs.

This stuff is amazing. absolutely. amazing. If you have never tried it, get some. Your toast will never be the same, and neither will your peanutbutter pie. You can drizzle it over pie, ice cream, toast, a bagel, english muffin or just get a spoonful and eat it that way for a midnight snack. Totally up to you!

Sally Leindeckers Peanutbutter Pie (I’ll be putting this over on the side)

• 1 baked pie shell, cooled
• ½ c. peanutbutter
• 1 c. powdered sugar
• 1 box vanilla pudding
• 1 ¾ c. milk
• 1 container cool whip

Make your pudding with the milk and refrigerate. Mix peanut butter and sugar together until crumbly. Put ¾ of the peanutbutter mixture in your cooled pie shell, setting the rest aside. Pour pudding over crumbs. Cover and refrigerate. When ready to serve, put cool whip on top and sprinkle with reserved crumbs. If you have any leftovers, which I highly doubt, refrigerate them.