Gene's Peanut Butter Pie
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
peanut butter
|
|
| 8 | ounces |
cream cheese
|
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
butter
melted |
|
| 1 | cup |
heavy whipping cream
whipped |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
graham cracker pie crust
|
*
|
| 1 | x |
hot fudge topping
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
peanut butter
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
butter
melted |
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
graham cracker pie crust
|
*
|
| 1 | x |
hot fudge topping
|
* |
Directions
Cream together peanut butter, cream cheese and sugar.
Stir in the butter, whipped cream and vanilla.
Mix well. Pour into graham cracker crust.
Chill 4 to 5 hours or until well set.
Top with heated, thinned hot fudge suace.
Chill again for 30 minutes.
