"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Peanut Butter Pie, by Gerry Sigmund, is from Feeding The Flock,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 chocolate or graham cracker crust 1 pkg. chocolate chips powdered sugar butter cool whip peanut butter brown sugar
bottom layer: 1/2 c. chocolate chips 1/4 c. powdered sugar 1 tbsp. butter 2 tbsp. water
Filling: 1 stick butter 1 c. peanut butter 1 c. firmly packed brown sugar
Melt 1/2 c. chocolate chips, sugar and water in sauce pan, pour into pie crust. Refrigerate 5 min. Make filling of butter, peanut butter and brown sugar by mixing well with mixer. Add 1 small carton whipped topping. Mix well. Spread over chocolate layer in pie crust. Melt 1/2 c. chocolate chips. Drizzle over top of pie. Cool in refrigerator for 1 hour.
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