Stephen Harriman, a writer for the Norfolk Virginian-Pilot, says, āFor 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, youāll love this.ā
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 confectionersā sugar
1/2 cup creamy peanut butter
1/2 cup milk
9 ounces whipped topping or 2Ā 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. Donāt try to wrap the pie in plastic wrap until itās frozen firm.
