Granny’s Frozen Peanut Butter Pie
Granny’s Frozen Peanut Butter Pie
1 Chocolate Crunch Crust (see below)
8 oz. cream cheese, soft
¾ cup peanut butter
14 oz sweetened condensed milk
2 Tbsp. lemon juice
1 tsp. vanilla
1 cup cool whip
Fudge Ice Cream topping
Peanuts, chopped for topping, optional
In bowl, beat cream cheese until fluffy, gradually beat in milk and then peanut butter until smooth. Stir in lemon juice and vanilla. Fold in cool whip and turn into crust. Drizzle topping over pie, sprinkle with chopped peanuts, optional. Freeze overnight or 4 hour minimum.
Chocolate Crunch crust: in heavy saucepan, over low heat, melt 1/3 cup butter and 6 oz. chocolate chips. Remove from heat, gently stir in 2 ½ cups oven toasted rice cereal until completely coated. Press on bottom and up side to rim of buttered pie plate. Chill 30 minutes.
Variation: use Graham cracker crust, dark chocolate cookie crust, or flaky pastry crust.
The Deedol Collection
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