| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Graham cracker crumbs |
| 1/4 |
c |
Sugar |
| 1/2 |
|
Stick butter |
| 1/2 |
c |
Peanut butter |
| 2/3 |
c |
Powdered sugar |
| 1/4 |
c |
Brown sugar |
| 2 |
pk |
(8-oz) of cream cheese |
| 1 |
c |
Sugar |
| 2 |
tb |
Lemon juice |
| 2 |
ts |
Vanilla |
| 2 |
lg |
Eggs |
INSTRUCTIONS
CRUST
PEANUT BUTTER MIXTURE
CHEESE FILLING
~Madeline Escolas in Columbus, Ohio (1st Prize, National Peanut Butter
Festival Recipe Contest)
Crust: mix graham cracker crumbs with sugar, add melted butter and press
into 9-inch glass pie pan. Bake at 325° for 8 minutes.
Peanut butter mixture: using a fork, cut in powdered sugar with peanut
butter until balls form. Cut in brown sugar. Pour over crust. Save 2
tablespoons for garnish.
Cheese filling: mix softened cream cheese with sugar, lemon juice, vanilla
and eggs. Beat 5 minutes. Pour over peanut butter mixture and garnish with
remaining peanut butter mixture. Bake at 350° until done (approximately 35
minutes). Cool 3 hours.
Posted to recipelu-digest Volume 01 Number 485 by Kara9718
<Kara9718@aol.com> on Jan 10, 1998
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