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Peanut Butter Pie

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
3/4 teaspoon ground cinnamon
5 tablespoons butter, melted
Optional: 1/2 cup mini-semisweet chocolate chips or reduce graham crackers to 1 cup and add 1 cup finely chopped nuts

Peanut Butter Filling:

3/4 cup creamy peanut better
1/3 cup softened cream cheese
1 cup powdered sugar
1 1/2 tablespoons melted butter
1/3 cup powdered sugar
2 teaspoons vanilla
3/4 cup heavy cream

Butter or spray with cooking spray the pie dish or baking pan. You can use little tarts pans to make smaller, individual servings.

Put the crumbs and cinnamon, chocolate chips or nuts, if using, in a bowl and mix together. Add 5 tablespoons melted butter and stir mixture until the crumbs are evenly moistened with the butter.

Transfer the crumbs to the buttered baking pan. Using your fingers, press the crumbs evenly over the bottom and sides of pan. Check to see that the crust isn't too thick where the sides and the edges of the pan meet. Freeze for 30 minutes.

Beat the peanut butter, cream cheese, 1 cup powdered sugar and butter with hand mixer until soft.

In a separate bowl, beat together the 1/3 cup powdered sugar, vanilla and heavy cream until smooth and stiff.

Combine both mixtures together and pour into frozen graham cracker crust. Freeze overnight.

Chocolate Glaze

1 1/3 cups chocolate chips
1 1/3 cups heavy cream

Melt in a heavy saucepan over low heat and melt together, until smooth. Cool. Glaze frozen pie with cooled mixture.

Makes one pie.

"Cookin' for Teens" by Darla Varrenti

Thursday, October 07, 1999

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