Recipe: Peanut Butter Pie from Lori D.

The following recipe was posted back in November. I don't know if Lori still visits here, but could someone help with with the eggs. She said she took it out of the pie, and I would prefer to use the eggs since pasturized eggs are easily available. Any ideas on how these eggs may have been incorporated? (beaten? Whipped? just mixed in?)

Thanks!Posted by: Lori D./FL on Monday November 16th 1998 07:05:34 AMPEANUT BUTTER PIE

1/2 cup softened butter
3/4 cup sugar
1 (8oz) cream cheese
1/3 cup (or more) cream peanut butter
1 tsp. vanilla
1 cup Cool Whip
Extra Cool Whip
Large graham cracker crust
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Whip butter, cream cheese and sugar in mixing bowl until smooth. Add peanut butter,
vanilla and beat until creamy. Fold in whipped cream. Pour in to graham cracker crust.
Chill before serving. Top with additional whipped cream.

This is a very easy and very rich pie - always get wonderful raves and this has become
one of my trademarks at the holidays. I've also garnished the top with chocolate leaves
over the cool whip and that makes it look fancy.

***NOTE***
originally this recipe called for two eggs. I cut it back to one and it was still great.
Because of the scare of raw eggs I've taken out the eggs altogether but have added
meringue powder and that has helped keep it pretty thick.