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Creamy Peanut Butter Pie

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Ingredients

½ 118
CUP ML BROWN SUGAR *
½ 118
CUP ML SUGAR
½ 118
CUP ML PEANUT BUTTER
creamy
2 2
EACH EACH EGGS
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 ½ 355
CUPS ML MILK
1 5
TEASPOON ML VANILLA EXTRACT
1 1
EACH EACH PIE SHELL (9 INCH)
9 inch, baked

Directions

In a saucepan, combine the sugars, peanut butter, eggs and flour.

Gradually stir in the milk.

Cook over moderate heat, stirring con- stantly, until thick.

Don’t boil.

Remove from heat and stir in the vanilla.

Pour into the baked pie shell and chill.

Serve with whipped cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 207g (7.3 oz)
Amount per Serving
Calories 542 51% from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 420mg 18%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 9%
Sugars g
Protein 31g
Vitamin A 6% Vitamin C 0%
Calcium 14% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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