Peanut Butter Pie Oh My

Tastes like a frozen Buster Bar. This recipe makes two pies. . . one for now and one for later. You’ll be glad you have it. Recipe is from my cyber friend, Star.

2  Graham Cracker crusts, recipe follows

8  oz  cream cheese, softened to room temp

3  (8 oz)  containers  Cool Whip, thawed

12  oz  smooth peanut butter

2  cups  powdered sugar

2  Tbs  vanilla

Good quality hot fudge sauce

Magic Shell chocolate topping

Peanuts, roughly chopped for topping

Make sure cream cheese is soft and room temp, otherwise it beads up. Cream together cream cheese and 2 containers of Cool Whip with mixer on slow speed, increasing to medium. Add Peanut Butter, powdered sugar and vanilla. Continue beating on medium speed until creamy. 

Spread some hot fudge sauce on the bottom of the baked and cooled graham cracker crusts. Spoon filling into pie crusts. Top with one half container of Cool Whip on each pie, smoothing it out to ends of pie. Cover and freeze for 3 to 4 hours. 

After the pie has frozen, put a slice on the plate and lay a few salted peanuts on top and use Magic Shell Chocolate topping and drizzle it across each slice of pie, letting it slide down the side of the slice just a little. It will harden in just a minute. Allow to sit on counter top for 15 minutes or so before serving to soften some.

Graham Cracker Crust

This is the only graham crust I use. It's so good and holds up very well with any filling. Doesn't get soggy or fall apart, even when used with a liquid filling.

1-1/3  cup  graham crumbs

1/2  cup  melted margarine or butter

1/2  cup  oats

1/4  cup  brown sugar

1  tsp  vanilla

1/8  tsp  salt

Mix all ingredients together and press into pie plate.

Bake at 350° for 7 minutes. Let cool.