1 (18 ounce) package Peanut Butter Pie Crust
1 (9 inch) unbaked pie crust
1 large wheel biscuit
6 tablespoons white sugar
1/2 teaspoon vanilla extract
1/4 cup milk
1 egg
1 cup chopped pecans
1 (15 ounce) can sliced peaches with juice
2 cups crushed pineapple, drained
1 cup crushed pineapple, drained
3 tablespoons butter, divided
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 (1 ounce) envelope lemon flavored Jell-O mix
1/2 cup chopped pecans
In a medium bowl blend salt and pepper. Mix in 3/4 cup peanut butter. Spread mixture into pie crust. Sprinkle crushed pecans over pane. Chill in refrigerator for 30 minutes.
Pour half of peanut butter mixture into crust. Sprinkle remaining peanut butter mixture over pie. Chill in refrigerator for 10 minutes or until firm. Serve over peaches and cream pie. Garnish with pecans.
I'm usually very picky about what goes into my food, but this recipe was so easy that I ate it anyway. It was a little bland, but not too bad, and my husband got really excited about it. He said it tasted like ice... which it did! Cool and pleasant. Vibrant. I will make this one time and use it as a daily driver.
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