Trying to remember a pie...

[Shawna in Texas]

When I was growing up, my best friend's (who was from rural central Louisiana, just in case it's relevant) mom used to make a something that I believe was called Breeze pie. I remember that it was just a few ingredients, didn't need to be baked or heated, and it may have had peanut butter, cream cheese, sweetened condensed milk, or any variation of the three. When I google it, I usually get Banana Breeze Pie and this definitely didn't have any bananas in it. I remember it was just a smooth pie that was really light in color, maybe a little darker than sweetened condensed milk. Has anyone heard of this? I may have the name off.

[higginszoo]

I'm from South Louisiana, and I remember making this piewith my grandmother.

[Shawna in Texas]

I'm from South Louisiana, and I remember making this piewith my grandmother.

 

Hm. Ice Box Pie actually does sound familiar. But, not the lemons. Funny I don't remember eating the pie, just watching her mom make it and putting it in the fridge.

[kalanamak]

I got this by googling

 

peanut butter pie unbaked

 

http://www.ifood.tv/recipe/peanut-butter-pie

 

but there were other hits, too.

[6packofun]

Well, I was thinking Buttermilk Pie at first, but that doesn't have PB...

 

Maybe something like this? http://spinningsugar.wordpress.com/2007/08/30/my-best-peanut-butter-pie/

 

Another:

 

Creamy Peanut Butter Pie (by Emeril Lagasse)

 

Ingredients

 

2 cups graham cracker crumbs

6 tablespoons melted butter

1 cup smooth peanut butter

1 pound cream cheese, at room temperature

1 1/2 cups confectioners sugar

1/3 cup milk

1/4 cup chopped roasted peanuts

6 cups sweetened heavy cream, whipped until thick, in all

1/2 cup chopped salted peanuts

4 ounces chocolate curls and shavings

2 cups chocolate sauce, slightly warm

 

Directions

 

Preheat the oven to 350 degrees F. In a bowl combine the crumbs,

butter and 1/4 cup of the peanut butter. Mix thoroughly. Press the

mixture into a 9-inch spring-form pan. Bake until golden and crisp,

about 6 to 8 minutes. Remove from the oven and cool completely. Using

an electric mixer, beat the cream cheese with sugar until smooth. Add

the remaining 3/4 cup peanut butter. Beat until smooth. Add the milk

and roasted peanuts and beat well. Fold 4 cups of the whipped cream

into the peanut butter mixture and spoon into the prepared pan. Cover

with plastic wrap and refrigerate until firm, about 2 hours. Remove

from the refrigerator and spoon the remaining whipped cream over the

entire pie. Slice into individual servings. Garnish with the peanuts,

chocolate shaving and chocolate sauce

Edited April 16, 2010 by 6packofun
...

[Shawna in Texas]

I still don't know which one is the pie, but I'm making Ice Box Pie for Saturday dessert and Peanut Butter Pie for a birthday party on Sunday. Either way, I'm getting pie.