Pies

Frozen Peanut Butter Pie

  • 4 ounces Cream cheese, softened
  • 1 cups Confectioner's sugar
  • 1/2 cups Peanut butter
  • 1/2 cups Evaporated milk
  • 1 teaspoons Vanilla
  • 8 ounces Whipped topping, thawed
  • 1 9-inch Graham cracker crust, baked

    • Prepare pie crust or use a purchased one. Bake for 5 to 8 minutes at 375°. Coolcompletely.

    In a medium bowl, blend together the cream cheese, confectioner's sugar, and peanut butter (creamy or chunky). Once they are mixed well, add the vanilla; slowly add the milk, mixing as you add it. Mix well. Fold in the whipped topping. Stir to mix well.

    ~Pour into the cooled pie crust; cover and freeze forat least 4 hours.

    To serve: Set the pieout for about 10 minutes to thaw beforecutting. It will be easier to eat if it's thawed slightly. For any leftovers, just rewrap the plate and put back into the freezer.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bill Cotton of Roseburg, OR. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!