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Peanut Butter Cream Cheese Pie
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Vintage Recipe
Peanut Butter Cream Cheese Pie
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Peanut Butter Cream Cheese Pie is a light and fluffy peanut pie with just the right amount of crunch atop a peanut butter cookie crust. This almost no-bake cool, creamy  pie is sure to be a showstopper.

Prep time
0:20
Bake/Cook time
0:03 to 0:05
Plan for

Chill 4+ hours

Yield
10 servings
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Peanut Butter Cream Cheese Pie
Light Brown Sugar
Confectioners Powdered Sugar
Prep time :
0:20
Bake/Cook time :
0:03 to 0:05
Plan For

Chill 4+ hours

Yield :
10 servings

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Blend cookie crumbs, brown sugar, butter in a medium bowl. Reserve 2 tablespoons for decorating. Press into a 9-inch pie plate, pressing into bottom and up sides. Bake for 3-5 minutes. Let cool completely.
  3. To make filling, beat cream cheese, peanut butter, and sugar in bowl of an electric mixer until well combined. Gradually add milk until well blended. Add vanilla. Gently fold in whipped topping.
  4. Pour into cooled shell and sprinkle with remaining cookie crumbs. Chill for 4 hours. Slice and serve.

IMPERIAL SUGAR INSIGHT

This classic recipe first appeared in the 1988 edition of the Homemade Good News Cookbook Vol. IX

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