Peanut Butter Egg Pie Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Bonnie Lou Koons, Harrisburg
1 T: Margarine or butter,
1 each: 9 inch pie crust,
Thawed,
CHOCOLATE LAYER,
2 each: To 3 tbsp. water,
1/2 cup: Semi sweet chocolate chips,
1/4 cup: Confectioners sugar,
FILLING
1 cup: Margarine or butter,
12 each: Ounces frozen whipped,
1 cup: Firmly packed brown sugar,
-topping,
1 cup: Peanut butter,
TOPPING
1/2 cup: Semi sweet chocolate chips,
2 each: - 3 teaspoons milk,
1 T: Butter or margarine,
1 1/2 t: Corn syrup,
Directions:
Prepare pie crust and let cool completely. In a small saucepan, over
low heat, melt 1/2 cup chocolate chips and 1 tbsp. margarine with 2
tsp. water, stirring constantly until smooth. Stir in confectioners
sugar; blend until smooth. Add additional water if necessary for a
desired spreading consistency. Spread over bottom and up sides of
cooled crust. Refrigerate. In medium saucepan, combine 1 cup
margarine and brown sugar. Cook over medium heat until margarine is
melted and mixture is smooth, stirring frequently. Refrigerate 10
minutes. In large bowl, beat peanut butter and brown sugar mixture
at low speed. Beat 1 minute at medium speed. Add 12 ounces whipped
topping; beat an additional minute at low speed or until mixture is
smooth and creamy. Pour over chocolate layer. Refrigerate. In small
saucepan over low heat, melt 1/2 cup chocolate chips constantly until
mixture is smooth. Add additional milk if necessary for desired
spreading consistency. Spoon over filling; carefully spread to
cover. Refrigerate at least 2 hours to set topping. Contributor
writes. "This is a very rich pie. Ive gotten a lot of complements
on it." From: Lancaster Farming Shared By: Pat Stockett
Submitted By PAT STOCKETT On 12-20-94
Source from luhu.jp
low heat, melt 1/2 cup chocolate chips and 1 tbsp. margarine with 2
tsp. water, stirring constantly until smooth. Stir in confectioners
sugar; blend until smooth. Add additional water if necessary for a
desired spreading consistency. Spread over bottom and up sides of
cooled crust. Refrigerate. In medium saucepan, combine 1 cup
margarine and brown sugar. Cook over medium heat until margarine is
melted and mixture is smooth, stirring frequently. Refrigerate 10
minutes. In large bowl, beat peanut butter and brown sugar mixture
at low speed. Beat 1 minute at medium speed. Add 12 ounces whipped
topping; beat an additional minute at low speed or until mixture is
smooth and creamy. Pour over chocolate layer. Refrigerate. In small
saucepan over low heat, melt 1/2 cup chocolate chips constantly until
mixture is smooth. Add additional milk if necessary for desired
spreading consistency. Spoon over filling; carefully spread to
cover. Refrigerate at least 2 hours to set topping. Contributor
writes. "This is a very rich pie. Ive gotten a lot of complements
on it." From: Lancaster Farming Shared By: Pat Stockett
Submitted By PAT STOCKETT On 12-20-94
Source from luhu.jp