September 2002 - RECIPE OF THE MONTH

Snacks & Desserts

Frozen Peanut Butter Pie

from Cheryll of Columbus, OH

 

Meals:	1	2	3	4	5	6
Serves:	8	16	24	32	40	48
Makes: 9” pie	1	2	3	4	5	6
Ingredients:
Cream Cheese	4 oz.	8 oz.	12 oz.	16 oz.	20 oz.	24 oz.
Confectioner’s sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Peanut Butter	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Milk	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Whipped topping	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
9” pie crust, baked and cooled	1	2	3	4	5	6
Peanuts, finely chopped	1/4 C.	1/2 C.	3/4 C.	1 C.	1 1/4 C.	1 1/2 C.

Assembly Directions:
In a medium-sized bowl, blend together the cream cheese, confectioner’s sugar and peanut butter. Once they are mixed well, slowly add the milk, mixing as you add it. Fold in the whipped topping. Stir to mix well. Pour into the cooled pie crust. Sprinkle the chopped peanuts on top, slightly pressing them into the filling so they stay on top.

Freezing and Cooking Directions:
To Freeze: Cover pie with plastic wrap or foil, or seal in a 2 gallon freezer bag. Freeze.

To Serve: Set the pie out for about 10 minutes to thaw before cutting. This pie doesn’t freeze hard like ice cream, so you don’t have to set it out… you can cut it frozen. But it will be easier to eat if it’s thawed slightly. If you like the peanut butter/chocolate combination, drizzle the slice with chocolate syrup before serving. If you have any leftovers, just re-wrap the pie plate and put it back in the freezer.

Comments:

You can use chunky peanut butter instead of plain, if you like. This recipe also works well with the low-fat cream cheese, and low-fat whipped topping.
 

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