Rhubarb Cream Pie...

1 1/2 cup sugar                             1 Tbs butter

3 Tbs flour                                    2 well beaten eggs

1/2 tsp nutmeg                              3 cups rhubarb

Blend sugar, flour, nutmeg and butter. Add eggs, beat smooth. Stir in rhubarb. Pour into crust and add top crust. Bake 450º 10 minutes, then 350º about 30 minutes more.

Peanut Butter Pie... 

4 oz cream cheese                                1/2 cup milk

1 cup powdered sugar                          1/3 cup peanut butter

2 cups whipped topping                         1/4 cup chopped peanuts - to garnish top

9" graham cracker crust - recipe follows

Whip cream cheese until fluffy. Beat in sugar and peanut butter. Slowly add milk; mix thoroughly until smooth. Fold in whipped topping. Pour into crust. Sprinkle peanuts on top. Freeze. Remove from freezer 1/2 hour befor serving.

Graham Cracker Crust...

1 1/4 cup fine graham crackers,  

1/4 cup sugar,  

6 Tbs butter melted

Mix and press firmly into 9" pie tin. Bake 375º for 6 to 8 minutes. Cool.

Laurie's Country Crafts