Italian Peanut Cream Pie

• 1 prepared graham cracker crust
• 1 egg, beaten
• 1/4 c. water
• 1/2 tsp. salt
• 3/4 c. peanuts
• 1/2 c. dark brown sugar
• 6 oz. peanut butter chips
• 8 oz. nondairy topping

1. In food processor, chop peanuts; place aside.
2. In food processor, chop peanut butter chips.
3. Heat water in microwave oven.
4. Dissolve sugar and salt in water.
5. Start food processor and while chips are whirling around, pour in hot mixture until chips are dissolved.
6. Slowly at reduced speed, whirl in egg until well blended.
7. Cool slightly.
8. Pour into mixing bowl and fold in topping until well blended (no lumps).
9. Sprinkle 1/2 of peanuts over bottom of crust.
10. Spoon in cream filling.
11. Garnish with remaining peanuts.
12. Chill until firm.

graham cracker crust, egg, water, salt, peanuts, brown sugar, peanut butter, nondairy topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=399215 (may not work)