DENNY'S Chocolate Peanut Butter Pie
COPYCAT RECIPE
1/2 c. butter or margarine
1 c. flour
2 Tbsp. sugar
1/2 c. powdered sugar
1/2 c. chunky peanut butter
instant chocolate pie filling
(prepared)
Cool Whip
Mix the butter, flour and sugar together and pat into
pie pan. Bake 12 to 15 minutes at 375 degrees. Cool. Mix the
powdered sugar and 1/2 cup chunky peanut butter and put 2/3 of
the mixture in the baked crust. Add the prepared pie filling
and top with Cool Whip and then the rest of the peanut butter
mixture. Chill.
This also makes a good dessert to make in a 9 x 13-inch
pan and cut in squares. I use the same amount of crust recipe.
Put it all on the bottom of the pan and bake. For Peanut
Butter mixture:
3/4 c. peanut butter
3/4 c. powdered sugar
I use 2 packages of the pie filling and top with whipped
topping and the rest of the peanut butter mixture. Really
good!
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STRIPED CHOCOLATE PEANUT BUTTER PIE
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3/4 c. creamy peanut butter
3 Tbsp. butter or margarine
1 1/2 c. graham cracker crumbs
1 (3 1/2 oz.) pkg. vanilla
pudding mix
3 c. milk
1 (3 1/2 oz.) pkg. chocolate
pudding mix
1 tsp. vanilla
1 (4 oz.) frozen whipped
dessert topping, thawed
Heat 1/2 cup of peanut butter and butter until smooth.
Stir in cracker crumbs; cool. Press mixture onto the bottom
and up the sides of a 9 inch pie plate. Chill. In a 1 quart
saucepan, combine vanilla pudding mix and 1 1/2 cups milk; cook
and stir to a full boil. Stir in remaining peanut butter.
Spoon into crust. Chill. Combine chocolate pudding mix and
remaining milk; cook and stir to a full boil. Stir in vanil-
la. Spoon over peanut butter layer. Chill.
To serve, spread dessert topping over pie. Sprinkle
with chipped peanuts and chocolate curls. Serves 8; 436
calories per serving.
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DENNY'S LEMON ICEBOX PIE
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1 can Eagle Brand
2 egg yolks, beaten
1/2 c. lemon juice
1 stick butter
graham crackers
1/2 c. sugar
Mix together the Eagle Brand, egg yolks and lemon juice;
pour in shell. Melt butter; mix with graham crackers and
sugar; press into pie shell.
Refrigerate for at least 2 hours.