This promo recipe for Nestle Peanut Butter Morsels was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CREAMY PEANUT PIE

COCONUT CRUST:

6 measuring tablespoons butter
Two 3 1/2-oz. cans shredded coconut
One 12-oz. pkg. (2 cups) Nestle Peanut Butter Morsels, divided

FILLING:

1/2 of 12-oz. pkg. (1 cup) Nestle Peanut Butter Morsels, reserved from 12-oz. pkg.
One 3 3/4-oz. pkg. vanilla instant pudding
1 cup sour cream
1/2 cup milk
1 cup heavy cream, whipped
Sweetened whipped cream (optional)

COCONUT CRUST: Line 9-inch pie plate with aluminum foil; set aside. In large skillet, melt butter. Add coconut; stir occasionally until lightly toasted. Blend in 1 cup Nestle Peanut Butter Morsels; stir until morsels melt and mixture is combined. Press evenly on bottom and sides (not over rim) of foil-lined pie plate. Chill in refrigerator until firm, about 45 minutes. Remove foil and place back into pie plate.

FILLING: Melt over hot (not boiling) water, remaining 1 cup Nestle Peanut Butter Morsels; stir until smooth. Remove from heat; set aside. In small bowl, combine vanilla instant pudding, sour cream and milk; mix well. Beat in melted morsels. Fold in whipped cream. Pour into prepared coconut crust. Chill in refrigerator several hours. Garnish with sweetened whipped cream, if desired.

MAKES: One 9-inch pie