Peanut Butter Pie

Peanut Butter Pie
From: Mary Chesney

Graham Cracker Pie Crust-recipe below
½ cup smooth peanut butter
1 (8 oz) carton Cool Whip
4 oz softened cream cheese
1 ¼ cups powdered sugar

Mix all ingredients. Pour into crust.

Topping: Melt 1 cup chocolate chips in microwave slowly. (I always add a little shortening to make the chocolate softer). Pour chocolate mixture over pie and spread with a spoon. Refrigerate.

Graham Cracker Pie Crust

Mix: 1 ¼ cups graham cracker crumbs (I crush graham crackers in a large Ziploc bag)
¼ cup sugar
6-7 Tablespoons margarine, melted

Using back of large spoon (or your hand), press crumb mixture firmly on bottom and up side of an 8 or 9-inch pie plate.

When using a refrigerated or frozen pie filling, chill or freeze crust 5 to 10 minutes before filling.