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Full Online Book HomeLearning KitchenPies - Peanut Butter Cream Pie
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Pies - Peanut Butter Cream Pie Post by :Myleena_Phan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1178

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Pies - Peanut Butter Cream Pie

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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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
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Crust: 1 cup vanilla wafer cookies (about 20 cookies) 1/3 cup packed brown sugar 2 1/2 tablespoons butter, melted cooking spray Filling: 3/4 cup packed brown sugar 1/2 cup (4 ounces) 1/3-less-fat cream cheese 1/2 cup reduced-fat peanut butter 1/2 teaspoon vanilla extract 1 (8 ounce) container frozen fat-free frozen whipped topping, thawed 1 1/2 cups sliced bananas (about 2 bananas) 1/4 cup fat-free chocolate sundae syrup Preheat oven to 350 degrees. Place cookies in food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 or 3 times or just until combined. Press crumb mixture into
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