| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Pies | 8 | Servings | |
INGREDIENTS
| —–BETTE LELAND CGVH43B—– | ||
| 1 2/3 | c | Graham cracker crumbs |
| 1/4 | c | Sugar |
| 3/4 | Stick butter | |
| 3 | oz | Cream cheese |
| 1 | c | Confectioners' sugar |
| 1/4 | c | Milk |
| 1 | c | Smooth peanut butter |
| 2 | ts | Vanilla |
| 1 1/2 | c | Heavy cream |
| 3 | tb | Chopped unsalted peanuts |
INSTRUCTIONS
CRUST FILLING CRUST: Combine crumbs, sugar and butter and press into 9" pie plate. Bake 425 for 9-10 min. Let cool. FILLING: Beat cream cheese with confectioners' sugar until light and fluffy and beat in milk, peanut butter and vanilla. In chilled bowl, beat cream until it holds stiff peaks; stir one third of it into the peanut butter mixture; fold in the remaining cream gently but thoroughly. Turn filling into the shell; sprinkle the pie with the peanuts and chill, covered, for at least 4 hrs. or overnight. Bette...NM Posted to MC-Recipe Digest V1 #764 by Nancy Berry <nlberry@prodigy.net> on Aug 29, 1997
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