"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Peanut Satin Pie Recipe

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

Contributor:  
Contributor:  
Cheryl Vandersteen
Added: Saturday, April 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cookie Crumb Crust (prefferably gingersnap)
8 oz. Cream Cheese (room temperature)
3/4 c Creamy Peanut Butter
6 T. Unsalted Butter (room temperature)
2 Egg Yolks
14 oz. Sweetened Condensed Milk
1 tsp. Vanilla
Chopped Salted Peanuts

Directions:
Directions:
Combine the cream cheese, peanut butter, butter and egg yolks in a large bowl and beat until fluffy. While beating, drizzle in the condensed milk and beat until smooth. Stir in the vanilla. Pour into pie shell, cover loosely, and refrigerate until the filling is firm and well chilled, about 2 hours. Sprinkle with peanuts before serving.

Number Of Servings:
Number Of Servings:
9 in pie

 

 

 

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