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Peanut Butter Cup Pie

Submitted by Bonne Spitser, London, Kentucky

Ingredients

  • 1 9-inch pastry shelled, unbaked
  • 1 cup sugar
  • 1/4 cup cocoa
  • 2 Tablespoons all-purpose flour
  • 1/2 cup milk
  • 2 eggs, beaten
  • 3 Tablespoons margarine, melted
  • 1 teaspoon vanilla extract
  • 2 pkgs. (3 oz.) cream cheese, softened
  • 1 container (8 oz.) Cool Whip™
  • 1/4 cup + 2 Tablespoons peanut butter
  • 1 cup confectioner's sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 Tablespoons semi-sweet miniature chocolate morsels

Directions

Prick bottom and sides of pastry shell; bake 10 minutes at 425 degrees. Cool. Combine next seven ingredients; beat at medium speed until blended. Pour mixture into shell; bake 30 minutes at 350 degrees. Remove from oven. Cool. Combine next five ingredients in a mixing bowl; beat at medium speed until smooth. Spread over chocolate layer. Sprinkle with chocolate morsels. Chill well.

From May, 1990 Kentucky Living magazine

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