0 recipes from contoocook and beyond


3/4 cup graham cracker crumbs
l cup sugar
2 tbsps. packed brown sugar
l/2 stick butter, melted
8 oz. pkg. cream cheese, room temp.
l cup creamy peanut butter
l tbsps. vanilla extract
l-l/2 cups chilled whipping cream
hot fudge sauce
Mix graham cracker crumbs, l/4 cup sugar and brown sugar in med. bowl. Add butter and stir until blended. Press mixture into bottom and up sides of 9″ glass pie pan. Refrigerate while preparing filling. Beat cream cheese, peanut butter, vanilla and remaining 3/4 cup sugar in large bowl until smooth. Using electric mixer with clean dry beaters beat cream in another large bowl until stiff peaks form. (Cool Whip could be substituted).

gently fold whipped cream into peanut butter mixture in 4 additions. Spoon filling into prepared cruyst, mounding in center. Freeze until form, about 2 hours. Warm hot fudge sauce. Cut pie into wedges; serve with hot fudge sauce. Serves 8.

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