Creamy Peanut Butter Pie
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Chocolate and peanut butter make a great pair in this chilled pie that
kids of all ages will love. Certain to become a potluck favourite.
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CHOCOLATE PEANUT CRUST
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Hard margarine (or butter)
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1/3 cup
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75 mL
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Chocolate wafer crumbs
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2 cups
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500 mL
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Crunchy peanut butter
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1/4 cup
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60 mL
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Icing (confectioner’s) sugar
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1 tbsp.
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15 mL
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Granulated sugar
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2/3 cup
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150 mL
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Cornstarch
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3 tbsp.
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50 mL
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All-purpose flour
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3 tbsp.
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50 mL
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Salt
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1/2 tsp.
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2 mL
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Large eggs, fork-beaten
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2
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2
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Milk
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3 cups
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750 mL
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Hard margarine (or butter)
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2 tbsp.
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30 mL
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Crunchy peanut butter
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1/4 cup
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60 mL
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Vanilla
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1 tsp.
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5 mL
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Frozen whipped topping, thawed
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2 cups
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500 mL
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Chocolate Peanut Crust: Melt first amount of margarine in small saucepan. Remove from heat. Add wafer crumbs, first amount of peanut butter and icing sugar. Mix well. Reserve 3 tbsp. (50 mL) crumb mixture in small cup. Press remaining crumb mixture firmly in bottom and up side of ungreased 9 inch
(22 cm) deep dish pie plate. Bake in 350ºF (175ºC) oven for 10 minutes. Cool.
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Combine next 4 ingredients in large saucepan.
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Add egg, milk and second amount of margarine. Stir. Bring to a boil on medium, stirring constantly for
2 minutes. Remove from heat.
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Add second amount of peanut butter and vanilla. Stir well. Spread evenly in cooled crust. Chill for at least 2 hours until set.
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Spread whipped topping on top of pie. Sprinkle with reserved crumbs. Cuts into 8 wedges.
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1 wedge:
545 Calories; 31 g Total Fat (14.5 g Mono, 4.4 g Poly, 10.3 g Sat); 58 mg Cholesterol;58 g Carbohydrate; 1 g Fibre; 12 g Protein; 601 mg Sodium
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Reprinted from Potluck Dishes © Company's Coming Publishing Limited
www.companyscoming.com
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