1/2 cup peanut butter
3 oz cream cheese, softened
1/3 cup powdered sugar
graham cracker crust
9 oz cool whip
Add all ingredients except cool whip; Beat with hand mixer till smooth. Fold in cool whip. Pour into graham cracker crust. Chill at least 2 hours before serving.
(Recipe can be doubled for a 9 X 13 pan)
Found it!
Aunt Faith's Peanut Butter Pie
Bake and cool a single pie crust.
Peanut butter layer:
1/2 c peanut butter
1 C confectioner's sugar
Mix until small round balls form. Fill cooled pie crust.
Vanilla pie filling:
1/2 c sugar
4Tbsp cornstarch
1/4 tsp salt
2 tsp vanilla
2 1/4 C milk
3 egg yolks (reserve whites)
1 Tbsp butter
Combine sugar, cornstarch, and salt in a saucepan. Slowly stir in milk. Cook over low heat till thick, stirring constantly. Cool one minute. Beat egg yolks. Stir in part of the hot mixture to keep eggs from cooking. Return all to pan and cook 1 minute more, stirring. Add butter and vanilla. Pour into pie shell. Make a meringue with egg whites. As Aunt Faith always said, "Brown till beautiful!"
Thank you Henrietta!!! You should see my computer desktop!! There are sooo many recipes I paste into a new "notepad" and save, lol!! Too many good cooks on this forum I guess!!! Thanks again, looks yummy!!
Yummy! On the first pie, I use a chocolate graham cracker crust! This is a great recipe and so easy to make! I also use Hershey's chocolate syrup to drizzle across the top. Yum, yum
Jane