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Full Online Book HomeLearning KitchenPies - Wade's Peanut Butter Pie
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Pies - Wade's Peanut Butter Pie Post by :joapp Category :Learning Kitchen Author :Unknown Date :March 2012 Read :5068

Click below to download : Pies - Wade's Peanut Butter Pie (Format : PDF)

Pies - Wade's Peanut Butter Pie

Wade's Family Restaurant in Spartanburg, S.C

1 (28-ounce) jar chunky peanut butter
2 (8-ounce) packages cream cheese, softened
1 cup evaporated milk
1 (16-ounce) package powdered sugar, sifted
2 (16-ounce) containers frozen whipped topping, thawed
3 (9-inch) graham cracker crusts
Commercial fudge topping


Combine first 4 ingredients in a very large mixing bowl; beat at medium speed with an electric mixer until smooth. Fold in whipped topping; spoon evenly into pie crusts. Freeze until firm.

To serve, drizzle with warm fudge topping. Yield: 3 (9-inch) pies.

Note: We used a 7-quart mixing bowl. If you don't have a bowl this large, use the cover of a cake carrier.

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4 large ripe pears, peeled and thinly sliced 1/3 cup sugar 1 tbsp. cornstarch 1/8 tsp. salt 1 unbaked pie shell (9 inch) Topping: 1/2 cup shredded cheddar cheese 1/2 cup flour 1/4 cup butter or margarine, melted 1/4 cup sugar 1/4 tsp. salt Preheat to 425. In a bowl, combine pears, sugar, cornstarch, and salt. Pour into pastry shell. Combine topping ingredients until crumbly; sprinkle over filling. Bake for 25 to 35 minutes or until crust is golden and cheese is melted. Cool on a wire rack for 10 minutes. Serve warm. Store in refrigerator. 6 to 8 servings. Recipe
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4 oz. cream cheese 1 cup powdered sugar 1/3 cup peanut butter 1/2 cup milk 1 cup whipped cream Beat cream cheese, sugar and peanut butter until fluffy. Slowly add milk and blend thoroughly. Fold in whipped cream. Pour into graham cracker crust. Freeze until firm. Wrap in plastic wrap after pie is frozen. Serve when needed.
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