Peanut Butter Pie Recipe | Robert Wayne Atkins, P.E.

The following Gourmet Recipe is included in my book: Grandpappy's Gourmet Cookbook.

Peanut Butter Pie (No Cooking)

1 c. smooth peanut butter	8 oz. Cool Whip, thawed
1 (8 oz.) pkg. cream cheese	1 (9-inch) piecrust, your choice
3/4 c. powdered sugar

Piecrust: A graham cracker piecrust is normally used. However, a chocolate piecrust, or a "Nutter Butter Cookie" piecrust, or a regular pasty piecrust (baked) may be used. A "Nutter Butter Cookie" piecrust is recommended (click here for recipe).

Pie Filling: Remove the cream cheese and Cool Whip from the refrigerator and allow to come to room temperature. In a large bowl mix the peanut butter and the cream cheese. An electric mixer makes the task easier. Blend in the sugar. Finally blend in the thawed Cool Whip. Pour into the piecrust of your choice. Use the bottom back edge of a spoon to make tiny peaks in the top of the filling. Chill in the refrigerator for at least 4 hours (or overnight).

Optional Toppings: Pour thin streaks of chocolate syrup over the top of the pie. If desired, sprinkle a few crushed peanuts on top of the pie.

Grandpappy's e-mail address is: RobertWayneAtkins@hotmail.com