Peanut Butter Pie
For the oatmeal
crust
1 1/2 cups oatmeal
1/3 cup brown sugar
3 tablespoons flour
1/3 cup melted butter
For the chocolate filling
1/2 cup butter, softened
1/2 cup sugar
1 egg (we substituted pasteurized liquid egg)
3/4 cup semi-sweet chocolate chips, melted
3/4 teaspoon vanilla
1/2 cup chopped peanuts plus 1/4 cup for the filling
For the peanut butter filling
8 ounces cream cheese
1/2 cup creamy peanut butter
1 cup powdered sugar
1 egg
1 1/2 cups frozen whipped topping, thawed
1/4 cup chopped peanuts
Combine oats, brown sugar and flour; mix in melted butter.
Generously spray a deep 9-inch pan with nonstick spray. Press in pan. Bake at
350 degrees for 20 minutes. Cool completely.
Beat together butter and sugar. Add egg and beat at medium speed for 2 to 3
minutes. Blend in melted chips and vanilla. Spread cooled crust with 1 cup
chocolate filling. Sprinkle with peanuts.
Beat together cream cheese and peanut butter. Add powdered sugar and beat until
smooth and creamy. Add egg and blend thoroughly. Fold in thawed whipped topping.
Spoon peanut butter filling over chopped nuts. Top with remaining chocolate
filling. Sprinkle 1/4 cup chopped peanuts around the outer edge of pie.
Refrigerate at least 3 hours. Store in refrigerator.
Makes 6 to 8 servings.
