Sunday, November 25, 2007

PEANUT BUTTER PIE—Gaye Marrott--a friend of Lynne's

Gaye had this pie in Alaska and did not rest until she tracked the recipe down. It is very rich but very good.

1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
¾ cup creamy peanut butter
2 tsp. vanilla extract
12 oz. Cool Whip or use whipped cream. (I use whipped cream.)

In a large bowl with an electric mixer, beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter and vanilla. Add Cool Whip. Pour into chocolate Rice Krispie Pie Crust (recipe following). Drizzle with chocolate topping (optional)


1/2 cup semi sweet chocolate chips
1/2 cup peanut butter chips
5 Tbs. butter
2 ½ cups Rice Krispie cereal
½ cup mini semi-sweet chocolate chips or toffee chips (optional--I didn't use these)

Over very low heat, melt chocolate chips, peanut butter chips and butter over low heat. Remove from heat, stir until smooth. Gently stir in the Rice Krispie cereal until completely coated. Set aside to cool to lukewarm. Then stir in the mini chips or toffee chips if using. Press into the bottom and up the sides of a buttered 9 inch pie plate. Chill for 30 minutes to set chocolate, fill with peanut butter filling. Refrigerate until firm, about 2 hours. This is very rich and very good. A small slice is enough so you can get about 7 to 8 pieces out of each pie

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