"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Covered Bridge Restaurant Peanut Butter Pie Recipe

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This recipe for Covered Bridge Restaurant Peanut Butter Pie, by , is from The Clingan - Knee Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Walsh and Ann Knee
Added: Wednesday, June 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (9 inch) chocolate crust or graham cracker crust
1 8oz pkg. cream cheese softened
3/4 c peanut butter
3 T lemon juice
1 (14 oz) Eagle Brand Milk
1 t vanilla
1/2 of 8 oz pkg cool whip

Directions:
Directions:
Beat cream cheese until fluffy. Add next 4 ingredients and beat until smooth. Fold in 1/2 carton of cool whip. Pile into crust. Cool 4 hours and serve. You can drizzle one teaspoon chocolate over top of pie.

Number Of Servings:
Number Of Servings:
8 - 10 slices
Personal Notes:
Personal Notes:
Uncle John and Gram received this recipe from the Covered Bridge Restaurant, in Eugene, IN

 

 

 

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