Peachy Cream Peanut Butter Pie

Heat oven to 350 degrees F.

For Crust: Place graham cracker crumbs, butter and 1/2 cup peanut butter in a microwave-safe bowl. Microwave on HIGH for 20-30 seconds, until butter is melted. Add powdered sugar and stir to mix well.

Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake for 5 minutes, and set on rack to cool.

For Filling: Whisk peach preserves and sweetened condensed milk until blended. Whip cream with electric mixer until stiff peaks form, and gently fold in preserves mixture. Mound into cooled prepared crust. Place pie in freezer at least 3 hours, or until firm.

For Topping and Finish: Remove pie from freezer 5-10 minutes before serving time.

Place remaining peanut butter and peach preserves in a microwave-safe bowl. Microwave on HIGH for 30 seconds, until preserves are warm. Stir to blend well and spoon over slices of pie just before serving.