Pelican Restaurant and Bakery - - The News for South Mississippi


Pelican Restaurant and Bakery

Pelican’s Peanut Butter Pie


  • 1 chocolate pie crust
  • 8 oz. softened cream cheese
  • 14 oz. sweetened condensed milk
  • 3/4 cup peanut butter
  • 3 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup whipping cream
  • 1-2 teaspoon chocolate flavored syrup
  • Oreo  cookie crust in 9 inch pan


Place cream cheese in a large bowl, beat until fluffy; add in condensed milk and peanut butter until smooth.  Stir in lemon juice and vanilla.  Fold in whipped cream. Turn into Oreo cookie crust. Drizzle syrup over tip of pie; gently swirl with spoon. Chill 4 hours or until set.



Pelican’s Wild berry Pie (No Sugar added)


  • 4 cups Assorted berries (black berries, blue berries or raspberries)
  • 1 cup Splenda
  • 1/4  cup tapioca
  • 1 tablespoon lemon juice


Place 4 cups assorted berries in a large bowl add splenda; add 1/4 cup tapioca and 1 tablespoon lemon juice mix well. Then place in a 9 inch pie crust shell then cover with pie crust pinch sides of the pie crust.  Place in a preheated oven at 350f  for 35 mintues or until crust is golden brown. Let pie cool for 30 mins. then serve.



Pie Crust Recipe

Makes two 9-inch pie crusts in a hurry!

  • 2 cups flour
  • 1/2 cup sour cream
  • 5 oz butter, room temp

Combine ingredients to form dough. Separate in half; let rest in fridge 10 mins if you have the time. Roll out into 2 shells. Add vanilla or almond extract to recipe for fruit.



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