1 (9 inch) pie crust, baked
3 eggs
1/3 cup butter
3/4 cup all-purpose flour
1 (1 ounce) package cream cheese
1 (15 ounce) can cherry pie filling
1 cup chopped pecans
1 cup shredded Cheddar cheese
1 cup milk chocolate chips
1 cup white chocolate chips
1 egg, lightly beaten
1/2 cup nonfat milk
1/2 cup corn syrup
1/2 cup light corn syrup
1/2 cup packed light brown sugar
1/4 cup margarine
8 ounces sharp processed American cheese
1 pound cream cheese, at room temperature
1 pound cream cheese, at room temperature
1 (6 ounce) package Cheddar cheese spread
Place eggs in shallow bowl. Stir until thoroughly combined. Place 1/3 cup mixture into center of pie pan. Beat peanut butter in medium bowl until smooth. Slowly pour egg mixture into center of pie pan. Drop 2 tablespoons mixture to bottom of pan. Cover.
Place pie in refrigerator or freezer freezer. Refrigerate at least 1 hour before serving. Serve warm. Chill two hours before serving.
To make the filling: In a small bowl, beat powdered sugar until mixture is so thick that it resembles small peas. Stir flour into peach mixture, leaving a little flour in center. Fold pecans into peach mixture, leaving a few white ends. Pour mixture over top of pie. Refrigerate for about 2 hours or until set.
Chill whipped cream and peach mixture on counter overnight. Gradually pour mixture over pecan and peach filling in pie while still warm. Cover, wrap tightly, and chill at least two hours. Serve chilled.
<
⭐ ⭐ ⭐ ⭐ ⭐