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PEANUT BUTTER PIE

Recipe by: Jo

1 c. powdered sugar
1/2 c. peanut butter
2 c. scalded milk
3 egg yolks
1 pie shell
1/4 c. cornstarch
2/3 c. sugar
2 Tbsp. butter
1 tsp. vanilla
egg whites for meringue

Cut peanut butter into powdered sugar, like making pastry. Should be crumbly. Combine sugar and cornstarch. Add beaten egg yolks and mix. Add this to scalded milk, stirring constantly. Cook until thick. Add vanilla and butter. Cool. Make pie shell. Cool. Sprinkle 2/3 of peanut butter mixture over the bottom and sides. Add custard filling. Spread the meringue. Sprinkle rest of peanut butter mixture on top of meringue and bake until meringue is brown in 350 degrees oven.

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Peanut Butter Mud Pie

Recipe submitted by: Melody Johnson

1 8-oz package of cream cheese at room temperature
2 cups Confectioner's 10X sugar
1 graham cracker ready-to-use pie crust (or try chocolate crust)
1 16-oz. tub of Cool-Whip
1/2 cup peanut butter (try fresh!)
Chopped peanuts
Chocolate sauce

Mix cream cheese with sugar until silky smooth. Add peanut butter. Again mix until silky smooth. Fold in Cool-Whip until there are no streaks left. Pile into pie crust and smooth down with back of spoon. Chill in the freezer for 20 minutes and remove to the refrigerator for 10 minutes more. Just before serving, sprinkle a few finely chopped peanuts over the top. Serve narrow slices, as this is rich. To add a gourmet touch, drizzle thin lines of chocolate sauce on plate and pie slice.

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Nutter Butter® Frozen Peanut Butter Pie

Recipe By     :Kraft® Philadelphia® Brand Cream Cheese
Sent to us by: Claudine
Serving Size  : 8  

                       CRUST:
 24      Nutter Butter® Sandwich Cookies
 5        Tablespoons  butter or margarine -- melted
                       FILLING:
 8             ounces  cream cheese -- softened
 1                cup  creamy peanut butter
    3/4           cup  sugar
 1         Tablespoon  vanilla -- (yes, Tablespoon!)
 8             ounces  Cool Whip® -- thawed and divided

CRUSH cookies in Zip Loc® bag with rolling pin or in food processor.  Mix
cookie crumbs with melted butter or margarine.  Press onto bottom and sides
of a 9 inch pie plate.

MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on
medium speed until well blended.  Gently stir in 1 1/2 cups Cool Whip®.
Spoon into crust.

FREEZE 4 hours or overnight until firm.  Let stand 1/2 hour or until pie can
be cut easily.  Garnish with remaining Cool Whip® and additional cookies, if
desired.

SPECIAL EXTRA:  Just before serving, drizzle chocolate-flavored syrup onto
plates,  then place a slice of pie on top of the  drizzled chocolate.

CLAUDINE'S NOTES:  Nutter Butter® Sandwich Cookies are a peanut butter
sandwich cookie I think made and distributed by Nabisco®.  They are good and
shaped like a peanut!  I'm sure any of your favorite peanut butter sandwich
cookies would be just as good in this.

Source:
 "Kraft®"