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