PEANUT BUTTER CREAM PIE

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Contributed by Gaye Marrott
Gaye tasted this pie in Alaska, and tracked down the recipe. Everyone who tries it loves it. Gaye usually uses a chocolate cookie crumb crust but the Chocolate Rice Krispie crust was good and we thought it was good enough to stand alone as a chocolate cookie. 
  • One nine-inch chocolate pie crust (follow the recipe for graham cracker crust except substitute chocolate cookie crumbs and eliminate the sugar from the recipe or use prepared a prepared chocolate crust or make the chocolate Rice Krispie version below.)
Filling:
  • 8 oz. cream cheese, softened
  • 1-14 oz. can sweetened condensed milk
  • 3/4 c. creamy peanut butter
  • 2 tsp. Vanilla extract
  • 12 oz. Cool Whip
In a large bowl with an electric mixer, beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla. Add Cool Whip. Pour into piecrust. Drizzle with chocolate topping. Enjoy.



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