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Peanutty Chocolate Pie

Author/Submitted by:
Servings: 8
Categories: Chocolate / Desserts / Peanut Butter / Peanuts / Pies & Pastries

Ingredients:

Filling
15 3/8  ounces  chocolate fudge frosting mix, 1 box, Betty Crocker
1  pint  whipped cream, chilled
1/2  cup  peanuts, salted

Peanut butter crumb crust
1/4  cup  margarine
1 1/2  cups  graham cracker crumbs
1/4  cup  peanut butter, creamy
3  tablespoons  sugar

Directions:
1. PIE: 1. Heat oven to 350 degrees. 2. Mix the chocolate fudge frosting mix and 1 pt chilled whipping cream in large bowl. Cover the bowl and refrigerate 1 hour. 3. Prepare Peanut Butter Crumb Crust (below) 4. When the whipping cream mixture has been refigerated 1 hour, chop 1/2 cup peanuts into tiny pieces on cutting board. 5. Beat the chilled whipping cream mixture intil thick and fluffy, about 1 minutes. Fold in the chopped peanuts with rubber scraper. 6. Pour into the cooled crust and freeze at least 6 hours or until firm. Spoon in dabs of whipped topping if you like. Note: Cut skinny slices of this rich pie!

2. Crust: 1. Heat oven to 350 degrees. 2. Melt 1/4 cup abutter in saucepan over low heat. Remove from heat. Stir in 1 1/2 cups graham cracker crumbs, 1/4 cups peanut butter and 3 tablespoons of sugar with fork. 3. Spoon the mixture into the pie pan and press firmly and evenly against the bottom and side of the pan with the back of the spoon. 4. Bake in 350 degree oven for 10 minutes. Cool. Now go back of the pie recipe. Source: THE BETTY CROCKER COOKBOOK FOR BOYS AND GIRLS By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996


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