"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for PEANUT BUTTER PIE, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, April 22, 2009


1 (8 oz.) Cream Cheese (softened)
1 Cup Creamy Peanut Butter
1 Cup Granulated Sugar
2 Cups Cool Whip
2 Tbsp. Butter (melted)
2 Tbsp. Vanilla Extract
1 Graham Cracker Crust (9-inch)
1 Recipe Chocolate Glaze (recipe to follow) optional

Chocolate Glaze
1/2 Cup Mini Chocolate Chips
1/2 Cup Whipping Cream

In a mixing bowl cream together the cream cheese and peanut butter. Add the sugar. Mix thoroughly. Add the whipped topping, melted butter and vanilla. Mix thoroughly. Pour mixture into graham cracker crust. Chill for 1 hour or until set.

Put mini chocolate chips and whipping cream into a saucepan. Cook and stir until chocolate has melted. Put a thin layer of the chocolate glaze in the bottom of the crust and then add the peanut butter filling. Drizzle the rest of the glaze over the top of the pie.




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