Chattanooga Choo Choo Peanut Butter Pie

Chattanooga Choo Choo Peanut Butter Pie

1/2 cup peanut butter

1 4-oz package cream cheese

1 and 1/2 cups powdered sugar

2 and 1/2 cups heavy cream

1 teaspoon vanilla

1/2 cup toasted almonds

1 9-inch graham cracker pie crust

Cream Peanut Butter with Cream Cheese until blended. Add Powdered Sugar and mix well. Whip cream until light and stiff and fold into Peanut Butter Mixture with vanilla, reserving a little whipped cream for garnish. Fold in 2/3 of the almonds. Fill crust and top with remaining almonds.

Chill and Serve.

Garnish with dollop of whipped cream or a drizzle of chocolate syrup. An Oreo cookie pie crust works great with this recipe, too.

Chattanooga Choo Choo Peanut Butter Pie

1/2 cup peanut butter

1 4-oz package cream cheese

1 and 1/2 cups powdered sugar

2 and 1/2 cups heavy cream

1 teaspoon vanilla

1/2 cup toasted almonds

1 9-inch graham cracker pie crust

Cream Peanut Butter with Cream Cheese until blended. Add Powdered Sugar and mix well. Whip cream until light and stiff and fold into Peanut Butter Mixture with vanilla, reserving a little whipped cream for garnish. Fold in 2/3 of the almonds. Fill crust and top with remaining almonds.

Chill and Serve.

Garnish with dollop of whipped cream or a drizzle of chocolate syrup. An Oreo cookie pie crust works great with this recipe, too.