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