Peanut butter pie - toh

Yield: 8 Servings

Measure Ingredient
1¼ cup Chocolate cookie crumbs; 20 cookies
¼ cup Sugar
¼ cup Butter or margarine; melted
1 pack Cream cheese; 8 oz, softened
1 cup Creamy peanut butter
1 cup Sugar
1 tablespoon Butter or margarine; softened
1 teaspoon Vanilla extract
1 cup Heavy cream; whipped
\N \N Grated chocolate or
\N \N Cookie crumbs; optional



Combine crust ingredients; press into a 9-inch pie plate. Bake at 375 for 10 minutes. Cool. In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired.

Refrigerate. Yield: 8-10 servings NOTES : Use regular pie crust, bake and while warm sprinkle shell with chocolate chips. Substituted lite cool whip for the whipped cream.


Recipe by: Taste of Home magazine Posted to MC-Recipe Digest V1 #764 by Gerald Edgerton <jerrye@...> on Aug 29, 1997

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