Peanut Pie Supreme

• 1 (9 inch) pie crusts, unbaked
• 12 cup chopped peanuts
• 12 cup creamy peanut butter
• 12 cup confectioners' sugar (icing)
• 12 cup half-and-half cream (use only half and half cream)
• 1 (14 ounce) can sweetened condensed milk
• 12 cup creamy peanut butter
• 1 cup milk or 1 cup half-and-half cream
• 1 (6 ounce) package vanilla flavor instant pudding and pie filling mix (do not use sugar-free)
• 34-1 cup chopped peanuts

1. Set oven to 400 degrees.
2. For the peanut layer: combine 1/2 cup chopped peanuts, peanut butter, confectioners sugar and the half and half cream in a medium bowl; stir until well blended.
3. Pour into unbaked pie crust.
4. Bake for 18-20 minutes, or until the crust is golden brown (don't overbake); cool completely.
5. For the filling: combine the sweetened condensed milk and peanut butter in a large bowl; beat at medium speed on an electric mixer until well blended; add the milk in slowly.
6. Add in the pudding mix; increase speed to medium; beat for 2 minutes.
7. Pour over the cooled peanut layer in the pie shell.
8. For the topping: sprinkle the chopped peanuts over the filling.
9. Refrigerate two hours or longer, before serving.

pie crusts, peanuts, peanut butter, sugar, cream, condensed milk, peanut butter, milk, peanuts

Taken from www.food.com/recipe/peanut-pie-supreme-90491 (may not work)