SHRIMPERS Sweetened Coconut Flakes
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon vanilla extract
2 teaspoons lemon juice
1 cup peanut butter
1 cup water
1 tablespoon lemon juice
1 tablespoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pie tins.
In a large bowl, cream together the cream cheese and white creamer until smooth. Mix in sugar until smooth. Beat in egg and vanilla. Combine lemon juice, lemon peel and peanut butter. Stir into crust. Pour peanut butter mixture over cream cheese mixture.
Bake in preheated oven for 35 to 40 minutes, or until the top is golden brown. Cool before removing from tin.
While pie is baking, make the lemon zest and peanut butter lemon juice: Mix 1 1 cup peanut butter-water mixture with 1 cup lemon juice until smooth. Pour lemon zest over pie.
While pie is baking, remove from oven and allow to cool completely. Mix peanut butter lemon juice with lemon zest in small bowl. Pour over pie, and stir gently until blended.
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