TRUCK STOP REESE PIE

3/4 cup plus 3 tablespoons powdered sugar, divided use
1/2 cup peanut butter
1 (9 inch) baked or graham cracker pie shell
1 (5 1/8 ounce) package cook-and-serve chocolate pudding mix
3 cups milk
FOR SERVING:
2 tablespoons unsweetened cocoa powder
1/2 cup heavy (whipping) cream, whipped
Chocolate sprinkles (optional, for garnish)

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 the 3 cups milk. Pour into pie crust over peanut butter layer and chill in refrigerator.

TO SERVE:
Sift 2 tablespoons cocoa powder 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, if desired.

Makes 1 (9-inch) pie
Source: Vintage recipe from The Providence Journal