Peanut Creme Pie

• 1 graham cracker pie crust
• 3/4 c. peanuts
• 1/2 c. brown sugar, packed
• 1/4 c. water
• 2 Tbsp. Amaretto liqueur
• 1 (6 oz.) peanut butter morsels
• 1 egg, beaten
• pinch of salt
• 1 (8 oz.) nondairy topping, thawed

1. In food processor, chop peanuts and set aside.
2. In food processor, chop peanut butter morsels.
3. Heat water and Amaretto in a glass dish in microwave oven.
4. Dissolve sugar and salt into water/liqueur mixture.
5. Start food processor and while peanut butter chips are whirling around, pour in hot mixture until morsels dissolve.
6. Slowly reduce speed, whirl in egg until well blended.
7. Cool slightly.
8. Pour into mixing bowl, fold in nondairy topping until well blended.
9. Sprinkle 1/2 of chopped nuts over bottom of crust.
10. Spoon in creme filling.
11. Garnish with remaining peanuts.
12. Chill until firm.

graham cracker pie crust, peanuts, brown sugar, water, liqueur, peanut butter, egg, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681754 (may not work)