Peanut Butter Pie

Peanut Butter Pie

In 1993 our family moved to the Central Valley town of Delano to lease operate the Delano Municipal Golf Course.  I was to help start the little coffee shop. Working in the cafe lead to some catering jobs and so "Bonnie's Catering" was born.  This peanut butter pie became one of the favorites of some of my coffee shop staff. This recipe has been requested by so many friends that I had to include this in my blog.  Some recipes use 1 1/2 cups of peanut butter. I personally like a little less peanut butter it makes for a lighter version.  



Ingredients

1 cup peanut butter (smooth or chunky)
1 cup powder sugar
1/4 cup milk
1 tsp vanilla extract
1 8 oz package softened cream cheese
2 - 8 oz tub whipped topping
1 Chocolate or graham cracker pie crust
Chocolate shavings for garnish

Cream together cream cheese, peanut butter and powder sugar. Gradually add in milk and vanilla beat util smooth.  Fold in 1 8 oz tub of whipped topping.  Spoon into prepared cookie crust, top with remaining whipped topping and garnish with chocolate shavings.  Chill for 3 hours before serving,  

Chocolate Crust

30 Chocolate wafers about 1 1/2 cups
5 tablespoons melted butter
1/8 tsp salt
1/2 tsp vanilla

• Put the cookies in the container of a food processor; process them until they are finely ground. Transfer crumbs to a mixing bowl; combine crumbs, butter, salt, and vanilla; stir until the crumbs are moistened. Press mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan; pack tightly so crust is even and compacted.