Cocoa Peanut Butter Chip Pie Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
9 ounce: Packaged graham cracker crum,
1 cup: Reeses peanut butter chips,
1/4 cup: Butter or margarine,
1/4 cup: Hersheys cocoa,
14 ounce: Eagle brand sweetened conde,
1/3 cup: Water,
1: Egg, beaten
1/2 tsp: Vanilla,
Whipped topping, optional
Directions:
Recipe by: Borden, Hershey add
Heat oven to 350^. Sprinkle chips on bottom of crust. In
medium saucepan over low heat, melt butter, add cocoa; stir
until smooth. Add sweetened condensed milk and water; stir with
whisk until well blended. Stir in egg and vanilla. Remove from
heat. Pour into crust. Bake 30 minutes or until edges are set
(center will firm while cooling). Cool slightly. Garnish with
whipped topping if desired. Serve warm or at room temperature.
Makes 8 servings.
Posted on Genie C04 T04 M194 by S.Kerr on 3/1/93, qbook format
Source from luhu.jp
Heat oven to 350^. Sprinkle chips on bottom of crust. In
medium saucepan over low heat, melt butter, add cocoa; stir
until smooth. Add sweetened condensed milk and water; stir with
whisk until well blended. Stir in egg and vanilla. Remove from
heat. Pour into crust. Bake 30 minutes or until edges are set
(center will firm while cooling). Cool slightly. Garnish with
whipped topping if desired. Serve warm or at room temperature.
Makes 8 servings.
Posted on Genie C04 T04 M194 by S.Kerr on 3/1/93, qbook format
Source from luhu.jp