Recipe - Peanut Butter Pie Hotel Iroquois

BETTE LELAND
CGVH43B

CRUST
1 2/3 cup Graham cracker crumbs
One fourth cup Sugar
Three fourths Stick butter

FILLING
3 ounce Cream cheese
1 cup Confectioners' sugar
One fourth cup Milk
1 cup Smooth peanut butter
2 teaspoon Vanilla
1 One half cup Heavy cream
3 tablespoon Chopped unsalted peanuts

CRUST: Combine crumbs, sugar and butter and press into 9" pie plate. Bake
425 for 910 min. Let cool. FILLING: Beat cream cheese with confectioners'
sugar until light and fluffy and beat in milk, peanut butter and vanilla.
In chilled bowl, beat cream until it holds stiff peaks; stir one third of
it into the peanut butter mixture; fold in the remaining cream gently but
thoroughly. Turn filling into the shell; sprinkle the pie with the peanuts
and chill, covered, for at least 4 hrs. or overnight. Bette...NM

Posted to MCRecipe Digest V1 #764 by Nancy Berry nlberry@prodigy.net on
Aug 29, 1997