Recipe - Peant Butter Pie

1 Prepared graham cracker pie
crust; (yes, I cheat here)
1 One half Sticks margarine or butter;
melted
One half cup Firmly packed brown sugar
Three fourths cup Peanut butter
12 ounce Nondairy whipped topping;
thawed

Beat margarine, sugar, and peanut butter in a large bowl with electric
mixer on high speed until well blended. Beat in whipped topping until
mixture is smooth and creamy. Spoon into crust. Refrigerate 4 hours or
until firm. Garnish with additional whipped topping and peanuts, if
desired.

This pie tends to be rich, but oh so delish! I hope you enjoy!

Posted to BakeryShoppe Digest V1 #454 by Susan Grassmyer sdo101@psu.edu
on Dec 15, 1997