Peanut Butter Chiffon Pie
Filling:
10 oz Cream Cheese
1/2 lb Powdered Sugar
1/2 lb Peanut Butter
8 oz Half & Half
8 oz Whipped Topping
Crust:
8 oz Graham Cracker Crumbs
4 oz Sugar
2 oz Cocoa
4 oz Butter
Sauce :
1 cup dark Karo syrup
1/2 cup water
8 oz Creamy Peanut Butter
1 can Evaporated Milk
Beat cream cheese in mixer until smooth. Add sugar and beat until smooth. Add peanut butter and beat until well- blended. Add milk and mix briefly then fold in whipped topping.
Mix crust ingredients together. Press into 2 pie pans and fill with pie mixture and freeze for 3 hours.
Heat syrup and water in sauce pan to 234 degrees. Remove from heat and stir in peanut butter and milk. Pour over pie and serve. The sauce can be reheated for later servings.
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