Peanut Butter Pie

Peanut Butter Pie:

CRUST:

1/2 stick lightly salted butter

1/2 cup granulated sugar

1 cup graham cracker crumbs

Melt butter and mix into graham cracker crumbs and granulated sugar. Shape crumbs to conform to the bottom of a 10-inch pie pan (it should be thick).

10 ounces cream cheese, softened

1 cup powdered sugar

1 cup peanut butter

1 cup half - and half

1 cup whipped topping

Beat cream cheese in a mixture until smooth ( 30 seconds on high ). Add powdered sugar and beat until mixture is fluid-like. Add peanut butter and beat until well blended. Add half-and half and mix briefly. Fold in whipped topping. Fill Crust with mixture and freeze for at least 3 hours.

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Garnish:

Peanut butter Sauce

(recipe follows)

2 ounces of skinless salted peanuts (optional)

Chocolate Sauce

(recipe follows)

Whipped topping

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Chocolate Sauce:

6 ounces chocolate fudge topping

3 ounces prepared coffee

Add enough coffee to enable fudge to drizzle over the pie.

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Peanut Butter Sauce:

1 cup dark Karo syrup

1/2 cup water

4 ounces evaporated milk

1 cup creamy peanut butter

Heat syrup and water in a saucepan until it reaches 234 degrees. Take off heat and stir in milk and peanut butter.

God Bless