Peanut Butter Pie with Buttery Graham Cracker Crust

Directions

CRUST: Combine crumbs, sugar and butter and press into 9 inch pie plate.

Bake 425 for 9 to 10 min.

Let cool.

FILLING: Beat cream cheese with confectioners’ sugar until light and fluffy and beat in milk, peanut butter and vanilla.

In chilled bowl, beat cream until it holds stiff peaks; stir one third of it into the peanut butter mixture; fold in the remaining cream gently but thoroughly.

Turn filling into the shell; sprinkle the pie with the peanuts and chill, covered, for at least 4 hrs. or overnight.