I have a friend who cut this recipe out of the Journal a hundred years ago. Okay, maybe more like 25 or 30 years ago but she's made so many Truck Stop Reese Pie that she feels like she's been making them for a century. It's blend of chocolate and peanut butter and a favorite among her kids and her nephews who all want one of their own for holiday and birthday gifts. She make three at time with prepared graham cracker crusts for ease.
TRUCK STOP REESE PIE
3/4 cup plus 3 tablespoons powdered sugar
1/2 cup peanut butter
1 9-inch baked or graham cracker pie shell
1 (5 1/8 ounce) package chocolate pudding mix
3 cups milk
2 tablespoons cocoa
1/2 cup whipping cream, whipped
Chocolate sprinkles, optional
Combine 3/4 cup powdered sugar and peanut butter, mixing well. Spread over bottom of pie shell, reserving 2 tablespoons for topping. If mixture is too stiff to spread, add small amount of warm water.
Prepare chocolate pudding according to package directions, using milk. Pour into pie crust over peanut butter layer and chill in refrigerator.
Sift cocoa into whipped cream and swirl. Spread over cooled pie. Add remaining 3 tablespoons powdered sugar to reserved peanut butter topping and sprinkle over pie. Garnish with chocolate sprinkles. Makes 1 (9-inch) pie.