Ingredients:
Crust:
1 c. Graham Cracker Crumbs
1/4 c. Granulated Sugar
1/4 c. Butter, melted
Instructions for the crust:
Preheat the oven to 350 degrees. In a medium mixing bowl,
combine the graham cracker crumbs, sugar, and melted butter,
until well blended. Press evenly in to a buttered 9- inch
pie pan, reaching up to but not over the rim. Bake until
lightly browned, about 10 minutes. Cool the crust completely.
Filling:
8 oz. Cream Cheese
1 c. Creamy Peanut Butter
1 c. Confectioners' Sugar
2 Tbs. Unsalted Butter, softened
1 Tbs. Pure Vanilla Extract
1/2 c. Cream
Instructions for the filling:
Beat, on medium speed, the cream cheese and peanut butter
until combined. Add the confectioners' sugar, butter,
and vanilla and continue beating until light and fluffy.
In a seperate mixing bowl, whip the cream until not quite
stiff. Fold a large spoonful of the whipped cream into
the peanut butter mixture to lighten it; gently fold in
the remainder. Carefully spoon the filling into the cooled
crust, spreading evently. Loosely cover the pie and refrigerate
until firm, approximately 3 hours.
