Chocolate Peanut Butter Pie V

INGREDIENTS:

1 (9 inch) prepared graham cracker crust
3 tablespoons cornstarch
1/3 cup white sugar
1/2 teaspoon salt
2 cups milk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup peanut butter
1 cup miniature marshmallows

DIRECTIONS:

In a medium microwave-safe bowl, mix together cornstarch, sugar, and salt. Whisk in milk. Microwave uncovered in 2 minute increments, stirring after each increment. Continue until mixture is thickened, about 6 to 7 minutes.
Add vanilla extract, chocolate chips, peanut butter, and marshmallows. Stir until mixture is smooth. Pour into pie crust. Chill at least 3 hours before serving.
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Patricia’s Peanut Butter Pie

INGREDIENTS:

1 cup peanut butter
1/2 cup white sugar
2 eggs, separated
1/2 cup milk
1/4 cup honey
1 tablespoon vanilla extract
1 cup crushed peanuts
1 cup peanut butter chips
1 (9 inch) prepared graham cracker crust

DIRECTIONS:

Beat egg whites until white peaks form.
In a second bowl, beat together egg yolks and sugar. Mix in peanut butter, vanilla, honey, and milk. Fold in the egg whites.
Evenly distribute the peanut butter chips on the bottom of the graham cracker crust. Pour filling into the crust, and sprinkle the chopped peanuts on the top.
Bake at 350 degree F (175 degrees C) for 30 to 35 minutes.
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Fluffy Peanut Butter Pie

INGREDIENTS:

1/3 cup butter
1 cup semisweet chocolate chips
2 1/2 cups crispy rice cereal

1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup peanut butter
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
2 teaspoons chocolate syrup

DIRECTIONS:

To Make Crust: In a heavy saucepan, over low heat, melt butter and chocolate chips. Remove from heat. Gently stir in rice cereal until all pieces are completely coated.
Press mixture into bottom and up sides of a lightly greased 9 inch pie pan. Let chill for 30 minutes.
To Make Filling: In a large bowl, beat cream cheese until fluffy. Beat in condensed milk and peanut butter to cream cheese until smooth. Stir in lemon juice and vanilla, then fold in whipped cream.
Pour mixture into pie crust. Drizzle syrup over top of pie; gently swirl with a spoon. Cover and refrigerate pie for 4 hours or until set. Refrigerate leftovers.
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