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Peanut Butter Pie Recipe

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This recipe for Peanut Butter Pie, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Wednesday, April 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
CRUST:
1-1/4 cups chocolate wafer crumbs(20 wafers)
1/2 cup sugar
1/4 cup melted butter
FILLING:
1 8-ounce pk. cream cheese
1 cup creamy peanut butter
1 cup sugar
1 tlbs. softened butter
1 tsp. vanilla
1 cup heavy whipping cream, whipped
grated chocolate or chocolate sprinkles

Directions:
Directions:
CRUST:
Combine cookie crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-inch pie plate.
Bake at 375 degrees for 10 minutes.
Cool on wire rack.
FILLING:
Beat cream cheese, peanut butter, sugar, butter and vanilla in large mixing bowl until smooth and fluffy.
Fold in whipped cream.
Gently spoon into cooled crust.
Garnish with grated chocolate or sprinkles.
Chill in refrigerator for at least 4 hours.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe uses real whipped cream. It makes a richer, creamier pie. We also like Laura Scudders peanut butter because it has no added sugar or oil.
Slice into SMALL slices - it is really rich!

 

 

 

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