Peanut Butter Cheese Pie
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | teaspoons |
sugar
|
|
| 6 | teaspoons |
margarine
softened |
|
| 6 | teaspoons |
milk
|
|
| 1 | cup |
chocolate chips
|
*
|
| 1 | each |
graham cracker pie crust
|
*
|
| ¼ | cup |
butter
softened |
|
| 1 | cup |
powdered sugar
|
|
| 1 | cup |
peanut butter
creamy |
|
| 8 | ounces |
cream cheese
softened |
|
| 1 | pint |
heavy whipping cream
whipped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
margarine
softened |
|
| 3E+1 | ml |
milk
|
|
| 237 | ml |
chocolate chips
|
*
|
| 1 | each |
graham cracker pie crust
|
*
|
| 59 | ml |
butter
softened |
|
| 237 | ml |
powdered sugar
|
|
| 237 | ml |
peanut butter
creamy |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 473 | ml |
heavy whipping cream
whipped |
*
|
Directions
Put sugar, 6 tablespoon butter, milk and choloate in a saucepan. Cook 30 seconds. Pour into crust. Chill 30 minutes.
Combine ¼ cup butter and powdered sugar, peanut butter and cream cheese; cream until smooth.
Gently fold in whipped cream; there will be swirls of whipped cream showing.
Pile mixture into pie shell.
