Peanut Butter Heaven

Again, made this for my mom for Mother's Day. She LOVES peanut butter... and lemme tell you, I wish I could have recorded her reaction to this pie.

I think the key is the pie crust. It's not your typical graham cracker pie crust.



Also, this requires an overnight chill.



And by the way, she's already requested this for her birthday dessert..... her birthday isn't until October.





Crust:

1 1/2 C vanilla wafer cookie crumbs
1 Tbsp sugar
2 Tbsp peanut butter
2 Tbsp butter

Preheat oven to 350. In a microwave safe bowl, melt the butter and peanut butter. Add in the cookie crumbs and sugar, and form into the pie pan like a crust. If you can, chill before baking. Bake for about 10 minutes.


Filling:

8 oz package whipped cream cheese
1 C creamy peanut butter
3/4 C powdered sugar
1 Tbsp vanilla extract
12 oz THAWED cool whip (whipped topping)

Blend cream cheese, peanut butter, powdered sugar, and vanilla. Add in cool whip and mix more, until light and fluffy looking. (If the cool whip is not fully thawed, the peanut butter mixture will do a weird clumping together thing... just let it sit.)

Pour into crust.... and enjoy it the next day!