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
