Peanut Pie

• 1 recipe Graham Cracker Crust (page 23), baked
• 4 ounces cream cheese, at room temperature
• 1 cup confectioners sugar
• 1/2 cup creamy peanut butter
• 1/2 cup milk
• 9 ounces whipped topping or 2 1/3 cups Sweetened Whipped Cream (page 26)
• 1/4 cup finely chopped salted peanuts

1. Beat the cream cheese with an electric mixer on medium speed until soft and fluffy.
2. Add the sugar and peanut butter and continue mixing, then slowly pour in the milk and mix until thoroughly combined.
3. Spread the filling evenly in the crust, top with the whipped topping, and sprinkle with the peanuts.
4. Freeze for at least 1 hour, until firm, before slicing.
5. Dont try to wrap the pie in plastic wrap until its frozen firm.

graham cracker crust, cream cheese, confectioners sugar, peanut butter, milk, topping, peanuts

Taken from www.epicurious.com/recipes/food/views/peanut-pie-390104 (may not work)