Peanut Butter Pie

                Texas's other major nut also makes a great pie. 

Makes a 9-inch pie

• 1 cup whipping cream
• 8 ounces cream cheese, at room temperature
• 1¼ cup creamy peanut butter
• 1 tablespoon vanilla
• 1 cup powdered sugar
• 9-inch graham cracker pie crust, recipe below
• ¼ cup chopped peanut, preferably honey-roasted

1. Whip the cream in a bowl until it is stiff, and set aside.
2. In another bowl, beat together the cream cheese, peanut butter, vanilla, and powdered sugar.
3. Fold in the whipped cream, blending well.
4. Spoon the filling into the graham cracker crust, and sprinkle the peanuts over the top.
5. Refrigerate the pie, covered, at least 2 hours, or overnight ; it will keep several days.

Graham Cracker Pie Crust (makes a 9-inch pie crust)

• 1¼ cups graham cracker crumbs
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted

1. Preheat the oven to 350F (180C).
2. In a bowl, stir together the graham cracker crumbs and sugar ; pour in the butter, and stir to combine.
3. Pat the mixture into the bottom and up the sides of a 9-inch pie pan.
4. Bake the crust for 10 minutes, until it is lightly set ; let it cool before filling it.

BON APPÉTIT