Creamy Peanut Pie
Coconut Crust:
6 Tablespoons butter
2 Cans (3-1/2 oz) shredded coconut
1 (12-oz pkg) (approx 2 cups) Nestle Peanut Butter Morsels, divided
Filling:
Half of 12-oz pkg. (1 cup) Nestle Peanut Butter Morsels, reserved from pkg above.
1 Pkg (3-3/4 oz) vanilla instant pudding
1 Cup sour cream
1/2 Cup milk
1 Cup heavy cream, whipped
Sweetened whipped cream (optional)
Coconut Crust: Line 9-inch pie plate with aluminum foil, set aside. In large skillet, melt butter. Add coconut, stir occasionally until lightly toasted. Blend in 1 cup Nestle Peanut Butter Morsels; stir until morsels melt and mixture is combined. Press evenly on bottom and sides (not over rim) of foil-lined pie plate. Chill in refrigerator until firm, about 45 minutes. Remove foil and place back into pie plate.
Filling: Melt over hot (not boiling) water, remaining 1 cup Nestle Peanut Butter Morsels. Remove from heat, set aside. In small bowl, combine vanilla, instant pudding, sour cream, and milk; mix well. Beat in melted morsels. Fold in whipped cream. Pour into prepared coconut crust. Chill in refrigerator several hours. Garnish with sweetened whipped cream, if desired.
Makes one 9-inch pie.
Cut from the coupon section of the Sunday newspaper.