Check out Miranda Lambert on the November issue of ‘Good Housekeeping.’  Miranda talks about her childhood, life in the public eye, and all that she’s thankful for. With the holidays quickly approaching, Miranda fully intends to enjoy family even though their schedules may make it a challenge.

“Blake will be in L.A. working for The Voice,” she says. “So I’ll be buying pumpkins and hay bales somewhere in that crazy city and putting them on the porch. For me, that’s how the holidays begin.”

“We’re real traditional,” Lambert says. “Football, turkey, and stuffing. Blake’s mom makes ham and the best baked beans ever. My dad’s been deep-frying the turkey, which is sometimes wild turkey, because we hunt.”I do the green bean casserole, with cream of mushroom soup and fried onions on the top, and a sweet potato casserole,” she says.

And although tradition points to pumpkin pie, Miranda always fixes Blake’s favorite…peanut butter pie.

You can read more here.

Blake's Favorite Pie ...

By Kate Mathis

Peanut Butter Pie

Active time 35 minutes

Total time 40 minutes plus chilling

Makes 10 servings

1 9-in. refrigerated ready-to-use piecrust

¾ c. sugar

⅓ c. cornstarch

1 tsp. salt

4 c. whole milk

4 lg. egg yolks, lightly beaten

¾ c. peanut butter (preferably crunchy)

3 Tbsp. butter, at room temperature

1 Tbsp. vanilla extract

Freshly whipped sweetened heavy cream, for serving

Chopped peanuts, for garnish

1. Preheat oven to 450°F. Place piecrust in 9-in. pie plate; bake as label directs for one-crust pie shell.

2. In 4-quart saucepan, stir together sugar, cornstarch, and salt. In large bowl, whisk milk and egg yolks until blended; gradually whisk into sugar mixture. Heat on medium 6 to 7 minutes or until mixture thickens and boils, stirring constantly. Boil 1 minute, stirring. Remove from heat; stir in peanut butter, butter, and vanilla until well blended.

3. Immediately pour peanut butter mixture into baked pie shell; press plastic wrap onto surface of filling. Refrigerate pie at least 4 hours or until well chilled and set.

4. To serve, top with whipped cream and garnish with chopped peanuts.

Each Serving (PIE ONLY) About 400 calories, 10 g protein, 39 g carbohydrate, 24 g total fat (9 g saturated), 2 g fiber, 97 mg cholesterol, 480 mg sodium.

I can't wait to try this, sounds delish!  Maybe as dessert after making Sara Evans' favorite chili recipe!!

~Vanessa