Peant butter pie

Yield: 1 Servings

Measure Ingredient
1 \N Prepared graham cracker pie crust; (yes, I cheat here)
1½ \N Sticks margarine or butter; melted
½ cup Firmly packed brown sugar
¾ cup Peanut butter
12 ounces Nondairy whipped topping; thawed

Beat margarine, sugar, and peanut butter in a large bowl with electric mixer on high speed until well blended. Beat in whipped topping until mixture is smooth and creamy. Spoon into crust. Refrigerate 4 hours or until firm. Garnish with additional whipped topping and peanuts, if desired.

This pie tends to be rich, but oh so delish! I hope you enjoy! Posted to Bakery-Shoppe Digest V1 #454 by Susan Grassmyer <sdo101@...> on Dec 15, 1997

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