Ken's Peanut Butter Pie
 Source: Ken
Serves 8


8 ounces  cream cheese -- softened
1 cup  powdered sugar
3/4 cup  creamy peanut butter
6 tablespoons  milk
8 ounces  whipped topping
1 whole  graham cracker pie crust, 9 inch


Combine cream cheese, powdered sugar, peanut butter and milk into a large mixing bowl.  Beat at medium speed until th thoroughly blended, about 4 minutes.

Fold in whipped topping.  Spoon into crust.

Garnish with swirled chocolate and refrigerate overnight.


Per Serving: 402 Calories; 25g Fat (54.7% calories from fat); 4g Protein; 42g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 267mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 2 1/2 Other Carbohydrates.


Use Italian "Nutella" chocolate spread to coat crust before spooning filling on.  

Also use a pastry bag filled with Nutella to decorate the pie top.

To decorate with a chocolate swirl, begin at the center and work a gradual swirl to the outer edge of the crust.  Then with a squire or round toothpick make spoke-type designs in the chocolate by alternating lines at the center the pull outward and the next line begin at the edge of crust pulling the tool inward to the center.

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Most recent revision  12 Mar 2002