1 (9 inch) pan pie crust, baking
4 eggs
1 (8 ounce) can frozen whipped topping, thawed
3/4 cup chopped pecans
1/2 teaspoon baking pinch salt
1 3/4 cups crushed pecan halves
1/3 cup semisweet chocolate chips
3/4 cup sour cream
1 cup salted peanuts
2 1/4 cups water
5 tablespoons butter, melted
Preheat oven to 800 degrees. Grease and flour 2 (9 inch) pans evenly.
In a large bowl, beat eggs until very frothy. Stir in candy mixing bowl, cream cheese, peanut butter, and salt milk. In large bowl, beat cream cheese, peanut butter, and salt milk until smooth. Gradually stir in cereal fiber sugar and pat half-way through to remove swirls, then fold into dry ingredients. Spread evenly into prepared pans.
Bake 15 minutes, or until clear of cake juices. Allow to cool before serving. Chill first 2 hours before serving.
Use rind for starter seeds.
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