Recipe: Peanut Butter Pie

Peanut Butter Pie


2/3 cup crunchy peanut butter
8 oz cool whip (thawed)
4 oz cream cheese (room temp)
1/2 cup powdered sugar
baked graham cracker pie shell (or chocolate pie shell) cooled

Soften cream cheese with beater, then mix in peanut butter, cool whip & sugar until well blended. Spoon into crust. Freeze for a few hours to overnight. Then move to fridge an hour or two before serving. Top with cool whip or whipped cream, chopped peanuts, chocolate sauce, or whatever your heart desires.

Notes:
I bought a graham cracker pie shell, brushed it with milk (you could also use egg whites) and cooked it for 5 minutes at 350 or so. You can easily make your own crust if you have the crackers in your cupboard.

Cool whip is one of those foods (along with things like velveeta, cream of --- soup and french fried onions) that remind me of my childhood. Comfort foods in their own unhealthy, super-processed way!