Peanut Butter Pie

Crust: ( skip if using pre-made crust )

Preheat oven to 350.

Place crumbs, brown sugar and salt in processor and blend until combined.

Pour melted butter over and process about a minute until crumbs appear wet.

Press into 9 inch pie dish.

Bake for 8 minutes.

Cool to room temp before filling.

Filling:

Place cream cheese, peanut butter and sugar in processor and blend until uniform. ( 1-2 minutes )

Place about 1/3 of the cool whip in processor and blend about 30 seconds to lighten mixture.

Transfer to large bowl and fold in remaining cool whip until most streaks are gone.

Pour into cooled crust and chill.

Pre-made graham cracker crusts are quicker but the brown sugar and baking adds a lot.

After a few minutes out of oven, crusts can be placed in freezer and will be ready to fill in 30 minutes.

Graham cracker crumbs can be purchased or one sleeve of graham crackers can be broken in pieces and ground in processor to make the crumbs.