Peanut Butter Pie

I cut this recipe out of a magazine years and years ago - it was originally titled "Clara's Peanut Butter Pie". It's one of our favorites, and hands down is the best Peanut Butter Pie I've ever tasted. I usually make my own graham-cracker crust and bake it for five minutes or so before I add the filling (Cool it first, of course.) I've made the filling using low-fat cream cheese and reduced fat non-dairy whipped topping and the results are great. Thank you, Clara, wherever you are.

• Ready In: 4 hrs 15 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• 1  graham-cracker  pie shell
• 1 (8 ounce) package cream cheese, at room temperature
• 1  cup powdered sugar
• 6  tablespoons milk
• 3⁄4 cup creamy peanut butter
• 1 (8 ounce) container non-dairy whipped topping, thawed

Directions

1. Using an electric mixer, whip together the cream cheese, powdered sugar, peanut butter and the milk until thoroughly mixed - 3 to 4 minutes.
2. Using a rubber spatula or wooden spoon, mix in the topping until incorporated.
3. Pour into prepared graham cracker crust.
4. Refrigerate about four hours or overnight.