Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| -----BETTE LELAND CGVH43B----- | |
| 1⅔ cup | Graham cracker crumbs |
| ¼ cup | Sugar |
| ¾ | Stick butter |
| 3 ounces | Cream cheese |
| 1 cup | Confectioners' sugar |
| ¼ cup | Milk |
| 1 cup | Smooth peanut butter |
| 2 teaspoons | Vanilla |
| 1½ cup | Heavy cream |
| 3 tablespoons | Chopped unsalted peanuts |
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@...> on Aug 29, 1997