Nutty

When one of my students recently requested a chocolate-peanut butter pie as his birthday dessert, I took on the challenge, despite not having a recipe. This isn't the first time my kids have helped expand my dessert repertoire!

This will make a great summertime dessert, as once the pie is made, it's frozen, resulting in an ice cream-like consistency. I think my peanut butter fiend of a brother is going to love this.

I used low-fat cream cheese (Neufchatel), 1% milk, and low-fat whipped topping, with excellent results.

Peanut Butter Pie

Yield: 2 9-inch pies. Halve recipe for one pie.

Crusts:

4 1/2 cups of Oreo cookie crumbs, finely ground (or other sandwich cookies - Nutter Butters?)
5 ounces of melted butter

OR two prepared 9" no-bake crusts - Oreo or graham cracker

Filling:

8 ounces cream cheese, softened
1 1/2 cups confectioners' sugar
1 1/4 cups peanut butter
1 cup milk
16 ounces frozen whipped topping, thawed, or the equivalent amount of whipped cream

Optional garnish: chopped peanut butter cups or chocolate curls

To make crusts: in a bowl, mix together Oreo crumbs and melted butter. Pour into pie plates, and press into the bottom and up the sides evenly. Refrigerate at least one hour.

Beat together cream cheese and confectioners' sugar until smooth. Mix in peanut butter and gradually mix in milk. Beat until smooth. Fold in whipped topping.
Spoon into prepared pie shells. Garnish, if desired, and freeze until firm. Cover after pies are frozen solid.