Peanut Butter Pie

Instructions

1. Preheat the oven to 375°F. In a large bowl, combine the ingredients for the oatmeal crust until well mixed. Using your hands, press the mixture into an oven-proof glass 9-inch pie dish, forming an even pie crust around the sides and on the bottom. Bake for 10 minutes and remove from the oven to cool.
2. In the bowl of a stand mixer, whip the cream cheese for 10 minutes with the whisk attachment.
3. Add in confectioners’ sugar and whip for another 10 minutes.
4. By hand, fold in the whipped topping, peanut butter, and vanilla extract. Spread into the prepared pie crust and freeze for at least 2 hours.
5. When you\'re almost ready to serve the pie, make the marshmallow meringue. In a large bowl, beat the egg whites with an electric mixer until they hold soft peaks. Gradually add the granulated sugar, 1 tablespoon at a time, beating well after each addition. When the whites are thick and glossy, but not dry, add the marshmallow creme and blend on low speed. Fold with a spatula if necessary.
6. Using a rubber spatula, spread the meringue evenly over the pie, mounding it slightly in the center. Place pie in the freezer for about 5 minutes.
7. Just before serving, preheat the broiler. Set the pie on a baking sheet and place under the broiler, removing when meringue is golden brown. Don\'t leave the oven, the meringue will take a very short time to brown.
8. Add chopped peanuts and drizzle the caramel or chocolate sauce over the top.
9. Serve immediately and store any leftovers in the freezer for up to 5 days. Remove from the freezer to let soften slightly before eating leftovers.