Stephen Harriman, a writer for the Norfolk Virginian-Pilot, says, “For some reason, I was expecting the peanut pie to be a pecan pie look-alike. Instead it looked more like a lemon meringue or banana cream pie. If you like peanuts smooth, you’ll love this.”
Recipe information
Yield
makes one 9-inch pie
Ingredients
1 recipe Graham Cracker Crust (page 23), baked
4 ounces cream cheese, at room temperature
1 cup confectioners’ sugar
1/2 cup creamy peanut butter
1/2 cup milk
9 ounces whipped topping or 2 1/3 cups Sweetened Whipped Cream (page 26)
1/4 cup finely chopped salted peanuts
Preparation
Step 1
Beat the cream cheese with an electric mixer on medium speed until soft and fluffy. Add the sugar and peanut butter and continue mixing, then slowly pour in the milk and mix until thoroughly combined. Spread the filling evenly in the crust, top with the whipped topping, and sprinkle with the peanuts.
Step 2
Freeze for at least 1 hour, until firm, before slicing. Don’t try to wrap the pie in plastic wrap until it’s frozen firm.
