And the winner is ... Peggy's Buckeye Pie

Peggy George’s Buckeye Pie is a hit not only at family gatherings but at pie contests as well.

Peggy’s pie was judged the winner in the Relay for Life Pie Bake-Off Fund-raiser on March 14. For her efforts, she received a @20 gift card for Empire @ 138. She was kind enough to share her recipe (see below).

Heidelberg’s Relay for Life team extends a huge thanks to the other entries in the pie bake-off: Danielle Depinet, Nainsí Houston, Linda Mapus and Juli Weininger (2 varieties).

Door prize winners included: Sue Rife (Bailiwick’s gift card), Baily Smith (Chipotle gift card) and Ashley Helmstetter (Jumper’s Wild gift card).

For more information or to join the Heidelberg Relay for Life team, contact team captain Margaret Rudolph at x2111 or mrudolph@heidelberg.edu.

Mark your calendars for Wednesday, April 5, for the annual Baked Potato Bar from 11 a.m.-1 p.m. in University Hall. Door prizes will include Little Hugo’s Bucks, Cinemark movie passes and a Wall Street Pub & Grille gift card.

To support the Relay for Life with a gift online, go to Team Heidelberg.

PEGGY GEORGE’S BUCKEYE PIE

Ingredients:

2 Oreo or chocolate graham cracker prepared pie crusts

3/4 cup peanut butter

4 oz. cream cheese, softened @ room temperature

1 cup powdered sugar

1 large box instant chocolate pudding

2 cups cold milk

16 oz. Cool Whip, thawed

First Layer:

Mix together peanut butter, cream cheese and powdered sugar. Add ½ of the Cool Whip (8 oz.) and mix until well blended. Divide the mixture between the two pie crusts.

Second Layer:

Mix together chocolate pudding and milk for 2 minutes. Divide pudding between the two pies. Spread out evenly.

Top Layer:

Top both pies with remaining Cool Whip (8 oz.)

Optional: Garnish with chocolate shavings or sprinkles.

Peggy usually freezes the pies until close to serving just to make them firmer and easier to cut and serve.