(From the Tale of the Whale Restaurant in Nags Head, North Carolina)

4 oz. cream cheese, softened
1 cup 10 X sugar
1/2 cup creamy peanut butter
1/2 cup milk
9 oz. Cool Whip Topping
1 9-inch graham cracker crust, baked and cooled
1/4 cup finely chopped salted peanuts

Whip cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold topping into mixture. Pour into baked pie shell. Sprinkle with peanuts. Freeze until firm and serve. Can be frozen if not used. Wrap in sealing wrap after pie is frozen.