FROZEN PEANUT BUTTER PIE

3/4 cup graham cracker crumbs
1 cup sugar
2 tablespoons (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

1 8-ounce package cream cheese, room temperature
1 cup creamy peanut butter (do not use old-fashioned kind or freshly ground)
1 tablespoon vanilla extract
1 1/2 cups chilled whipping cream

Purchased hot fudge sauce

Mix graham cracker crumbs, 1/4 cup sugar and brown sugar in medium bowl. Add butter
and stir until blended. Press mixture onto bottom and up sides of 9-inch-diameter glass
pie pan. Refrigerate while preparing filling.

Beat cream cheese, peanut butter, vanilla, and remaining 3/4 cup sugar in large bowl
until smooth. Using electric mixer with clean dry beaters, beat cream in another large
bowl until stiff peaks form. Gently fold whipped cream into peanut butter mixture in
4 additions. Spoon filling into prepared crust, mounding in center. Freeze until firm, about
2 hours. (Can be prepared 1 day ahead. Cover and keep frozen.)

Warm hot fudge sauce according to package directions, if desired. Cut pie into wedges;
serve with hot fudge sauce.

8 Servings

Bon Appétit
February 1997
Shorty's Mexican Roadhouse
Bedford, New Hampshire