Favorite Old-Time Candy Inspires Pie That Truckers Go Extra Mile For

Times Staff Writer

DEAR SOS: The P&H; Truck Stop restaurant in Wells River, Vt., is famous for their Reece Pie. I would like very much to have the recipe.


DEAR BETTIE: P&H; Truck Stop, a true truck stop for truckers and travelers alike, prepares this homemade pie using flavors inspired by the popular peanut butter and chocolate candy.



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.

DEAR SOS: Last year about this time you published a recipe for pumpkin cheesecake that was excellent. I would to make it again this year for the holidays, but have lost the recipe. Could you please send me a copy?



DEAR C.G.: A simple and very good recipe for this time of year and beyond.


2 pounds cream cheese

1 1/2 cups sugar

3 eggs

1 cup whipping cream

2 (1-pound) cans pumpkin


2 teaspoons vanilla

1 tablespoon pumpkin pie spice

Graham Cracker Crust

Sour Cream Topping

Blend cream cheese with sugar until smooth. Add eggs 1 at time, beating until blended. Add whipping cream, pumpkin, vanilla and spice, blending thoroughly.

Pour into Graham Cracker Crust. Bake at 300 degrees 1 1/2 hours or until cake sets. Remove and let rest 10 minutes, then pour Sour Cream Topping over cheesecake. Cool thoroughly before removing from pan. Chill. Makes 1 (10-inch) cheesecake.

Graham Cracker Crust

1 teaspoon soft butter

1 1/4 cups graham cracker crumbs

1 teaspoon ground cinnamon

1/4 cup sugar

1/4 cup melted butter

Brush 10-inch spring-form pan with soft butter. Mix crumbs, cinnamon, sugar and melted butter. Press onto bottom of pan.

Sour Cream Topping

1 pound sour cream

1/2 cup sugar

2 teaspoons vanilla

Blend sour cream, sugar and vanilla until smooth.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.