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Full Online Book HomeLearning KitchenPies - Peanut Butter Cream Pie By Connie
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Pies - Peanut Butter Cream Pie By Connie Post by :preston51 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :616

Click below to download : Pies - Peanut Butter Cream Pie By Connie (Format : PDF)

Pies - Peanut Butter Cream Pie By Connie

1/2 cup sugar
1/2 cup flour
1/4 tea. salt
1 1/2 cups milk, scalded
2 egg yolks, well beaten
1/2 tea. vanilla
1/2 cup peanut butter
1 cup cold milk
1 baked 9 inch pie shell


Combine thoroughly the sugar, flour and salt. Add a small amount of scalded milk; stir until smooth. Add to remaining milk in double boiler and cook 15 minutes, stirring occasionally.

Pour small amount over egg yolks, blend, return to double boiler and cook 2 to 3 minutes longer. Cool and strain. Add vanilla.

Place peanut butter in bowl; add half of the cold milk, whip with rotary beaters until smooth; and add remaining milk and whip until smooth. Blend with cooked custard. Chill. Pour into pie shell.


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1 prepared graham cracker crumb pie crust 4 cups (32 oz.) Kozy Shack® Chocolate Pudding (ready made pudding)4 oz. Cream cheese, softened 1/3 cup creamy peanut butter 1/3 cup sugar 1/2 Tbl. softened butter 1/2 cup whipped cream Chocolate chips or peanut butter chips In a medium bowl, combine cream cheese, peanut butter, sugar and butter. Mix until well blended. Fold in whipped cream. Spoon mixture into pie shell. Spread evenly. Add pudding to pie shell to fill. Garnish with chocolate chips and/or peanut butter chips. Chill well before serving. Prep. time 20 minutes.
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1 (8 oz.) cream cheese, softened 3/4 cup powdered sugar 1/2 cup creamy peanut butter 6 TBS. milk 1 (8 oz.) Cool Whip®, thawed 1 (9") baked and cooled pastry shell or graham cracker crust 1/4 cup chopped peanuts, optional In mixing bowl, beat cream cheese until fluffy. Add sugar and peanut butter and mix well. Gradually add milk. Fold inwhipped topping; spoon into crust. Sprinkle with chopped peanuts, if desired. Chill overnight.
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