TASTE OF THE TREASURE COAST
Clark moved to Florida from
Pennsylvania and says he
remembers Simonsen’s being a
busy place for quite a while. He
received his handwritten copy
of the peanut butter pie recipe
from the Summerlin family,
with whom he was close.
“Oh, I’ve made that pie quite
a few times, it’s a good one,”
Clark says. “I can recite it from
memory. It’s also printed in a
couple of local cookbooks.”
Mrs. Simonsen’s Peanut Butter
Pie recipe has been printed
in Sharing the Bounty, a cookbook
that was made to benefit
the St. Andrew’s Episcopal
Church scholarship fund. Her
recipe was also printed in the Indian River Community College
Foundation cookbook, Indian River Cuisine, in 1979.
MERINGUE IS THE SECRET
Both recipes are cited by locals and some say they’ve tried
it with creamy or crunchy peanut butter. Creamy peanut butter
has proven to be the more popular choice, but the brand
doesn’t seem to matter much so long as the meringue is just
the right consistency, that’s what makes it so special.
Most peanut butter pie recipes are fairly quick and easy to
make. The baker usually takes cream cheese, peanut butter
and confectioner’s sugar. The ingredients are blended together >>
Wendy Bishop, née Koblegard, has been perfecting the recipe for over a decade.
Her family enjoys the pie and she always makes several at one time.
The Peanut Butter Pie recipe was
published in a beloved local
cookbook, Sharing the Bounty.