We're going to a potluck dinner party today. My contribution is as follows:

Frozen peanut butter custard pie
Peach-rhubarb pie

Recipes:

FROZEN PEANUT BUTTER CUSTARD PIE
This pie was developed by Margaret Lupo (an Atlanta restaurateur) to honor Jimmy Carter. It's really, really good.

1 1/2 c. graham cracker crumbs
3/4 c. sugar
6 Tbs. melted butter
6 oz. cream cheese
3/4 c. milk
1/2 c. smooth peanut butter
1 c. powdered sugar
1 c. heavy cream
a handful of chopped dry-roasted peanuts

To make crust, combine graham cracker crumbs, sugar, and butter. Press into a 9-inch pie pan.
Combine cream cheese, milk, peanut butter, and powdered sugar in the bowl of a mixer. Beat first on low, then on medium-high speed, until mixture is no longer lumpy. Transfer to another bowl and clean mixer bowl.
Whip cream in mixer bowl until it holds stiff peaks. Carefully fold it into the peanut butter mixture. Heap the filling into the crust and top with peanuts. Freeze hard and serve.

PEACH-RHUBARB PIE
pastry for a 9-inch double-crust pie
4 c. sliced fresh peaches
1 c. rhubarb, chopped small
2/3 c. sugar
1/4 c. brown sugar
3 Tbs. cornstarch
scant 1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/8 tsp. salt
1 Tbs. butter
1 Tbs. fresh lemon juice
1/4 tsp. almond extract
milk and sugar for the top of the crust

Cover peaches and rhubarb with sugar and brown sugar. Stir together and let the mixture stand for at least an hour. Drain and reserve the liquid.
Combine the cornstarch, nutmeg, cinnamon, and salt in a saucepan. Gradually add the peach-rhubarb liquid, blending until smooth. Cook over medium heat, stirring constantly, until thick and clear. (Note: Because of the spices, the mixture may not become completely clear. As long as it is thick and the raw taste has dissipated, the pie will still turn out fine, since it'll finish clarifying while it's baking.)
Remove from heat and stir in butter, lemon juice, and almond extract. Fold in peaches and rhubarb. Pour into pastry and cover with top crust. Cut a vent in the top, brush lightly with milk, and sprinkle with sugar.
Bake at 450 degrees F for 10 minutes, then reduce heat to 350 degrees F and bake for an additional 35 to 40 minutes, until the crust is golden-brown and the filling is bubbling through the vent or out the sides.