Cooking Light, AUGUST 2007
YUM! That’s about all I can say about this pie. It’s easy to make and the filling is TO DIE FOR! I even put the left over filling in ramekins in the freezer because I didn’t want to waste it. I WOULD, however, make the crust differently. It was very doughy and pasty and I just didn’t like it. I was expecting something more graham cracker-y. I would either buy on or make one.
It had a great peanut butter taste, didn’t take long to make, took longer to freeze, and didn’t require many dishes. The only thing I didn’t have on hand, was the graham crackers and the whipped topping. I would DEFINITELY make this one again.
Cuisinart or rolling pin to crush the crackers
small bowl for egg whites
Measuring cups and spoons
Small sauce pan