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Peanut Butter Pie

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Recipe

 

Yield

1 pie

Prep

20 min

Cook

10 min

Ready

6 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 cup graham cracker crumbs
* Camera
½ cup brown sugar, light
firmly packed
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¼ cup butter
melted
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2 cups peanut butter
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2 cups sugar
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16 ounces cream cheese
at room temperature
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2 tablespoons butter
melted
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2 teaspoons vanilla extract
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1 ½ cups whipped cream
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4 ounces semi-sweet chocolate
null, null
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3 tablespoons coffee
hot
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2 teaspoons coffee
hot
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Ingredients

Amount Measure Ingredient Features
237 ml graham cracker crumbs
* Camera
118 ml brown sugar, light
firmly packed
* Camera
59 ml butter
melted
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473 ml peanut butter
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473 ml sugar
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462.4 ml/g cream cheese
at room temperature
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3E+1 ml butter
melted
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1E+1 ml vanilla extract
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355 ml whipped cream
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115.6 ml/g semi-sweet chocolate
null, null
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45 ml coffee
hot
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1E+1 ml coffee
hot
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Directions

Combine crumbs, brown sugar and ¼ cup butter.

Press into bottom and halfway up sides of 9 inch springform pan or pie pan.

Beat peanut butter, sugar, cream cheese, 2 tablespoons butter and vanilla in large bowl of electric mixer until smooth and creamy.

Beat cream until soft peaks form.

Fold whipping cream into peanut butter mixture.

Spoon into crust. Refrigerate 6 hours. Melt chocolate with coffee in double boiler over gently simmering water.

Spread a top filling.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 481g (17.0 oz)
Amount per Serving
Calories 189664% from fat
 % Daily Value *
Total Fat 135g 207%
Saturated Fat 57g 283%
Trans Fat 0g
Cholesterol 190mg 63%
Sodium 1137mg 47%
Total Carbohydrate 50g 50%
Dietary Fiber 9g 37%
Sugars g
Protein 87g
Vitamin A 45% Vitamin C 0%
Calcium 19% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
 

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