Creamy Peanut Butter Pie

• 1 cup butter (250 ml)
• 1 cup packed brown sugar (250 ml)
• 1 cup peanut butter (250 ml)
• 12 ounces frozen whipped topping, thawed (350 g)
• 9 inches graham cracker crust (23 cm)

1. In a medium saucepan, combine butter and brown sugar.
2. Cook over medium heat until butter is melted and mixture is smooth; stir frequently.
3. Refrigerate 10 minutes.
4. In a large bowl, beat peanut butter and brown sugar mixture at low speed until blended.
5. Increase speed and beat 1 minute at high speed.
6. Reduce speed to low and add whipped topping; beat one additional minute.
7. Pour into graham crust and refrigerate for several hours before serving.

butter, brown sugar, peanut butter, topping, graham cracker crust

Taken from www.food.com/recipe/creamy-peanut-butter-pie-366185 (may not work)