 Peanut Butter Pies
PEANUT BUTTER PIE
2 - 9" graham cracker pie shells
1 pk 8 oz. cream cheese, softened
1 1/2 c. Powdered sugar
1 c. crunchy peanut butter
16 oz. cool whip topping
1/2 c. chopped peanuts, optional
Whip cream cheese in mixer bowl until light. Blend in peanut butter and powdered sugar. Fold in whipped topping. Spoon into pie shell. Garnish with chopped peanuts,if desired. Freeze until firm. Makes 2 pies - 6-8 servings each.
Barbara Nelon
AWESOME PEANUT BUTTER PIE
Crust:
2 C Oreo cookie crumbs
4 T brown sugar
1/3 C creamy peanut butter
5 T butter (melted)
8 Miniature Reese's Peanut Butter Cups (pounded into little bits)
Combine cookie crumbs and brown sugar with fork. Pour melted butter into peanut butter, blend well. Pour butter mixture into crumb mixture, blending with fork. Spray pie pan with shorting spray, press mixture into pan to form crust. Sprinkle with half the peanut butter cup bits. Set aside.
Filling:
8 oz pkg. cream cheese
1 1/2 C creamy peanut butter
1/2 C sugar
1 tsp vanilla
1 pint whipping cream
1/2 C powder sugar(optional)
Mix together cream cheese, peanut butter, vanilla and sugar. Blend well. Prepare whipping cream, (add powder sugar to whipping cream to sweeten the cream). Fold into peanut butter mixture, blending smooth. Pour into crust. Garnish with remaining peanut butter cup bits. Refrigerate, and enjoy.
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