Prepared graham cracker pie crust; (yes, I cheat here)
1 1/2
Sticks margarine or butter; melted
1/2 Tasse
brown sugar firmly packed
3/4 Tasse
peanut butter
12 x ca. 30 g
Nondairy whipped topping; thawed
die Zubereitung:
Beat margarine, sugar, and peanut butter in a large bowl with electric mixer on high speed until well blended. Beat in whipped topping until mixture is smooth and creamy. Spoon into crust. Refrigerate 4 hours or until firm. Garnish with additional whipped topping and peanuts, if desired.
This pie tends to be rich, but oh so delish! I hope you enjoy!