Peanut Butter Pie

Have you ever thought about what your last meal would be?  You know, if you knew you wouldn't make it to tomorrow, but had an opportunity to eat one last supper.  I have.  There's this restaurant in Augusta called the French Market Grille.  And if I knew that I only had one more meal to scarf down, that'd be the place I'd go.  I'd order a salad with their creamy avocado dressing (w/ extra dressing to dip my bread into), 1 dozen oysters on the half shell, 2 lbs of crawfish, and one big ole piece of their peanut butter pie (heck, if it was my last meal, I think I'd just eat the whole pie!).  

The picture that I posted hardly does it justice (it's not of the original FMG PBP), but it gives you an idea.  Anyhow, turns out I have the recipe for that amazing pie.  And because I enjoy spreading the love, this pie makes it way into all of the meals that we take to new moms, families new to the neighborhood, or anyone else who might be in need of a meal.  

And now, I'm sharing this recipe with you.  Wanna know the convenient thing?  The recipe makes two pies.  So, while you're being all considerate by making one for another family, you're left with one extra.  Great excuse for your family to enjoy some!  

French Market Grille's Peanut Butter Pie
(from Second Round: Tea-time at the Masters)
1 8 oz cream cheese, softened
2 cups powdered sugar
1 8 oz container whipped topping, thawed
12 oz creamy peanut butter
2 Tblsp vanilla
2 9-inch graham cracker pie crusts

- Whip cream cheese 10 minutes.
- Add powdered sugar.  Whip 10 minutes more.
- Blend in whipped topping, peanut butter and vanilla.  Beat 5 minutes.
- Pour into pie crusts.  Freeze at least 2 hours.
- Before serving, garnish with whipped cream and peanuts.  
[And I like to drizzle with caramel and chocolate sauce.]

Now you should go try it yourself.  Enjoy!