Peanut butter pie is one of my very favorite desserts. In fact, I have no idea how I've gotten this long without posting the recipe. It's one of my MIL's recipes that I have fallen in love with. And, actually, I'm not going to post the recipe today, either. What I am going to do is post the recipe for a variation of my MIL's recipe that my mom put together this weekend for my Grandpa's 74th birthday. It is sinfully rich and delicious. It is not for the faint hearted!
Peanut Butter Cup Pie
2 cups peanuts, crushed
2 T butter, melted
1 block light cream cheese
1/2 cup confectioner's sugar
1 cup peanut butter
1 T vanilla
1 tub fat free cool whip
12 Reese Peanut butter cups, chopped into small pieces
Mix together crushed peanuts and melted butter. Press together in a spring form pan.
Mix cream cheese, confectioner's sugar, peanut butter, and vanilla. Stir in cool whip and about 2/3 of the peanut butter cups.
Place filling over crust.
Top pie with remaining peanut butter cups.
Freeze for at least 3 hours until ready to serve.