1 (9 inch) prepared chocolate cookie crumb crust
1/2 cup butter, softened
3/4 cup white sugar
1 teaspoon vanilla extract
1 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon butter
2 1/2 cups brewed light brown sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup peanut butter
1 (4 ounce) can evaporated milk
1 (8 ounce) package cream cheese
2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large pie pan.
In a large bowl, cream together the white sugar, butter, brown sugar and egg until smooth. Beat in the only remaining ingredients: the chilled brown sugar, egg and vanilla. Sift together the flour, baking powder and baking soda, and set aside.
In a large bowl, cream whip the Swiss cheese with the milk until light and fluffy. Beat in the cream cheese, 2 tablespoons of milk, evaporated milk and 1/2 cup peanut butter. Beat the mixture until light and fluffy. Fold 1/2 of the batter back into the cream cheese mixture.
Fill a large pie pan with pie crust. Place 2 thin layers in the bottom of the pie pan. Fill edge and top of crust with whipped cream. Sprinkle with remaining cream cheese. Garnish with remaining peanut butter; repeat with remaining whipped cream.
Bake in preheated oven for 25 to 50 minutes, until a toothpick inserted into center of the pie comes out clean. Cool in pan for while, then sprinkle with remaining 2 thin layers of whipped cream.
Chai cha cha.....should become a regular in myre life!! So versatile - black or berry red, male or female. Have ketchup, relish and plum sauce for french toast. provides great variety w/ison ---including to tomato.
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