—–BETTE LELAND
-CGVH43B—–
-CRUST-
1 2/3 c Graham cracker crumbs
1/4 c Sugar
3/4 Stick butter
FILLING
3 oz Cream cheese
1 c Confectioners’ sugar
1/4 c Milk
1 c Smooth peanut butter
2 ts Vanilla
1 1/2 c Heavy cream
3 tb Chopped unsalted peanuts
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
Yields
8 Servings