Frozen Peanut Butter Pie

1. 1

   Reserve 1/4 cup cookie crumbs.

2. 2

   In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate.

3. 3

   Chill shell.

4. 4

   In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat.

5. 5

   Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally.

6. 6

   In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts.

7. 7

   Turn mixture into shell, smoothing top.

8. 8

   Sprinkle reserved cookie crumbs around edge of pie.

9. 9

   Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts.

10. 10

    Freeze pie, uncovered, until frozen hard, about 5 hours.

11. 11

    Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.

12. 12

    Let pie stand in refrigerator 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.