| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (15 oz) Pillsbury All ready Pie crusts |
| 1 | ts | Flour |
| 1/2 | c | Margarine or butter; softened |
| 1/2 | c | Sugar or powdered sugar |
| 1 | Egg | |
| 3/4 | c | Semi-sweet chocolate chips; melted |
| 3/4 | ts | Vanilla |
| 1/2 | c | Finely chopped peanuts 8 oz. pkg. cream cheese; softened |
| 1/2 | c | Creamy peanut butter |
| 1 | c | Powdered sugar |
| 1 | Egg | |
| 1 1/2 | c | Frozen whipped topping; thawed |
| 1/4 | c | Finely chopped peanuts |
INSTRUCTIONS
CHOCOLATE FILLING PEANUT BUTTER FILLING heat oven to 450 * F prepare pie crust according to the pkg. directions for unfilled one- crust pie using a 9 in. pie pan. Bake at 450 * F for 9 to 11 minutes or until lightly browned. cool. in a sm. bowl, beat margarine and 1.2 c sugar until light and fluffy. Add 1 egg; beat at med. speed 2 to 3 minutes. blend in melted chocolate and vanilla; mix well. spread 1 c. chocolate filling evenly over cooled pie crust. set aside the rest for later. sprinkle with 1/2 c peanuts. in a lg. bowl, combine cream cheese and peanut butter at med speed until well blended. add powdered sugar and 1 egg; beat until smooth and creamy. fold in whipped topping. spoon PB filling evenly over choc. filling. spread the remaining chocolate filling in a circle over top of pie to within 2 in. of edge. refrigerate for at least 3 hours before serving. store in refrigerator. 8 to 10 servings NUTRICIONAL FACTS: serving size: 1/10 of recipe: calories: 630, protein: 11 g., carbohydrate: 46 g., FAT: 45 g., cholesterol: 80 mg., sodium: 430 mg., potassium: 270 mg.. i got this recipe from a pamphlet that pillsbury published a few years ago. enjoy if you dare. Posted to recipelu-digest Volume 01 Number 495 by Kara9718 <Kara9718@aol.com> on Jan 11, 1998
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