Virginia Peanut Candy Pie

  • on September 24, 2008
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Ingrients & Directions

1 9 ” pie crust; baked
8 oz Cream cheese; softened
14 oz Eagle sweetened conden. milk
3/4 c Creamy peanut butter
1 ts Vanilla
4 oz Choco coated peanut candy*
1/2 pt Whipping cream; whipped
2/3 c Choco fudge ice cream toppin

For filling: beat cream cheese in large bowl at med. speed until
fluffy. Beat in sweetened condensed milk, gradually, until well
blended. Beat in peanut butter and vanilla until smooth. Stir in
candy* (which has been chilled and chopped). Fold in whipped cream.
Spoon into cooled, baked pie shell. For topping: Warm fudge topping
slightly. Spoon over top of pie to cover completely. Sprinkle with
additional chopped candy, if desired. FREEZE at least 4 hours or
until firm. To serve: Allow to stand 20 to 30 minutes at room temp.
Cut with sharp knife dipped in hot water. A Crisco American Pie recipe

8 Servings

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