1/2 c. peanut butter
1 (8 oz.) pkg. cream cheese
3/4 c. sugar
1 tsp. vanilla
2 eggs
1 c. whipped frozen topping, thawed
1 tbsp. chopped nuts
1 more c. whipped topping

This pie is good in graham cracker crust.

Melt peanut butter in double boiler, set aside to cool. Separate eggs, beat egg whites in small bowl, adding 1/2 cup sugar until stiff peaks form. Set aside.

Mix egg yolks with cream cheese that is soft. Add 1/2 cup sugar until creamy. Add cooled peanut butter and mix, add vanilla. Fold in egg whites and 1 cup topping. Pour into pie shell. Mound topping on top. Sprinkle with nuts. chill 2 hours before serving.