| 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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