Savannah Daydreamin’ 2012 Amateur Peanut Butter CRUST 3/4 cup graham cracker crumbs 1 1/2 cups gingersnap cookie crumbs 2 tsp cinnamon 1 Tbsp all-purpose flour pinch salt 1/4 tsp mace 1/2 cup butter, melted In a bowl, combine all dry ingredients. Add butter and blend well using a fork. Press crumb mixture into 9 1/2 inch glass pie plate. Bake 12 minutes at 350 degrees. Place on wire rack to cool. Cool completely before filling. FILLING 1 cup heavy cream 1/2 cup quick cooking grits (not instant grits) 2 cups half and half (4) 3 oz packages cream cheese, softened 2 Tbsp butter, softened 2 1/2 cups plus 3 Tbsp confectioners sugar, divided 1 1/2 cups crunchy peanut butter 6 Tbsp powdered peanut butter (PB2) pinch salt 1/2 tsp vanilla Cook grits in half and half according to package directions. Measure out 1 1/2 cup cooked grits to cool, then set aside. In a chilled bowl, beat whipping cream until soft peaks start to form. Add 3 Tbsp confectioners sugar and beat until well blended. Set aside. In a medium mixing bowl, beat together cream cheese and butter until well blended. Add confectioners sugar and powdered peanut butter and beat until smooth. Add grits and peanut butter, mixing well. Stir in whipped cream and mix until smooth. Add salt and vanilla. Mix well. Pour into prepared crust. Chill while preparing topping. TOPPING 3 cups heavy cream 9 Tbsp confectioners sugar 6 Tbsp powdered peanut butter (PB2) In a chilled bowl, beat cream until soft peaks form. Add sugar and continue to beat until well blended. Add powdered peanut butter and beat until well blended. Spread on top of chilled pie. Garnish with drizzle of caramel topping or peanut butter topping (made with powdered peanut butter and water).