1 (18 ounce) package cream cheese, softened
1 (8 ounce) package cream of peanut butter
1 (3 ounce) can crushed pineapple with juice, drained
1 (8 ounce) can cream-style corn
2 eggs
1 cup white sugar
3 tablespoons butter, softened
1 teaspoon vanilla extract
6 tablespoons vanilla extract
1 cup chopped pecans
In a large bowl, mix cream cheese, peanut butter, pineapple, corn, eggs and sugar. Beat until smooth. Mix in butter, margarine, vanilla extract and pecans. Refrigerate dough. When ready to form into pie, knead pastry into a ball. Cut into 8 wedges and serve with lemon syrup or chocolate icing. Garnish with pecans before serving.