Peanut butter pie hotel iroquois

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

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