Shelly's Recipe

CRUNCHY CRUST PEANUT PIE

Category: Pies - Cream and Custard

1 cup graham cracker crumbs
1/4 cup finely chopped salted peanuts
3/4 cup sugar, divided
1/4 cup butter, melted
1 (8 oz) pkg cream cheese, softened
1/4 cup peanut butter
1 tbsp milk
2 cups thawed whipped topping

MIX cracker crumbs, peanuts, 1/4 cup of the sugar and the butter; press firmly onto bottom and up side of 9-inch pie plate.

Beat cream cheese, remaining 1/2 cup sugar, the peanut butter and milk in large bowl until well blended. Gently stir in whipped topping. Pour into crust. Refrigerate several hours or until chilled. Cut into 8 slices. Store leftover pie in refrigerator.