It's the 2003 Peanut Festival peanut recipe winner (where Kay got the recipe), but it's also in the Hartford Baptist Pass the Plate cookbook, p. 616. It's soooo tasty if you like peanut butter, and I DO!
1 graham cracker crust (I used Reduced Fat crust)
1 (3 oz) package cream cheese
1/2 cup peanut butter
1 cup confectioner's sugar
1 (12 oz) carton of Cool Whip (I used Lite)
peanuts for garnish
Cream together cream cheese and sugar. Add peanut butter and cream well. Stir in 2/3 of the Cool Whip. Put in pie shell. Put remaining Cool Whip on top of pie. Garnish with peanuts (or Reese's cups as in pic). Keep chilled in the refrigerator.
So easy to make...mine is chilling now....