3 (2 ounce) packages Cream Cheese
1/2 cup butter
2 (8 ounce) packages cream cheese, cubed
1 cup peanuts
3 eggs yellow with green stripe
2 cups cornmeal
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup chopped pecans
Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch pie pan.
In a large bowl, whip cream cheese until stiff. Mix in butter until smooth. Blend with peanut butter; pour cream cheese mixture into pie shell. Cover and refrigerate for 1 hour at room temperature.
Beat together 1 cup butter, peanut butter mixture, 1 cup peanuts, 3 eggs and 1 cup cornmeal. Mix in brown sugar, brown sugar, 1 teaspoon vanilla and salt; cover and refrigerate for at least 1 hour.
Pour 1/2 cup pecans into crust. Press remaining pecans into crust. Cover and refrigerate for at least 1 hour. Trim ends of crust. Remove all of crust from refrigerator. Combine pecans with the remaining 1/2 cup pecans and sprinkle pecans between crusts. Place filled pie in preheated oven for 45 minutes.
Uncover and place baking sheet on oven rack about 1 inch away. Bake for another 15 minutes, until both crusts are tender. Cool, and cut into squares.
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