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Frozen Peanut Butter Pie




Source of Recipe


Eagle Bran Recipe Book






Recipe Introduction


Have been making this pie for over 15 years and it has never failed me. It makes one very large deep pie plate full, and you can slice approximately 10 pieces from it. YUMMYLICIOUS ! ! ! ! !





List of Ingredients



• 1 Chocolate Crunch Crust
  
• 1 (8 ounce) package cream cheese, softened
  
• 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not Carnation)
  
• 3/4 cup peanut butter
  
• 2 TBSP - ReaLemon Lemon Juice from concentrate
  
• 1 TSP Vanilla
  
• 1 cup (1/2 pint) whipping cream, whipped OR 1 - (4 ounce) container frozen whipped topping, thawed.
  
• Chocolate fudge ice cream topping
  






Instructions



1. CHOCOLATE CRUNCH CRUST
   
   In microwave, melt 1/3 cup margarine or butter and 1 (6 ounce) pkg.
   semi-sweet chocolate chips. Take out and gently stir in 2 - 3 cups
   Rice Krispies until well coated. Press on bottom and up side of
   buttered 9 or 10 inch pie plate. Chill 30 minutes.
   
2. In large mixer bowl, beat cheese until fluffy; gradually beat in
   sweetened condensed milk, then peanut butter until smooth.
   
3. Stir in ReaLemon and vanilla. Fold in whipped cream.
   
4. Turn into prepared crust. Drizzle topping over pie. Freeze 4 hours or until firm.
   
5. Keep leftovers stored in freezer.
   
6. (I place pie in fridge about noon if we’ll have for supper. Then I’d
   have pie on counter during mealtime in order to be able to have
   it soft enough to cut for dessert. Otherwise if you only take out
   at mealtime, it will be frozen solid and difficult to cut through.)
   






Final Comments


This pie has been a smashing success everywhere I have taken it. Even people who don't care for peanut butter have loved this one.