/2 sticks of the butter with the granulated sugar until
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch baking pan. Prepare Peanut Butter Filling.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
hocolate cups.
Beat peanut butter, powdered sugar, and butter in a small
ans.
1.\tCream together peanut butter and butter until fluffy. Add 1
ookie: Mix powdered sugar and butter in a 2 1/2
arge bowl, cream together the butter and sugar until light and
o make the FILLING
Combine the confectioners' sugar, peanut butter, butter and vanilla
eggs, milk, cold water, and butter together in a food processor
cream the shortening, 1 cup creamy peanut butter and white and brown sugars
/4 Cup of the peanut butter; beat this with mixer until
edium bowl, stir together the butter, sugar, and salt. Stir in
then stir in the melted butter.
Press the crumb mixture
hile perparing peanut butter filling.
For filling: Using electric mixture, beat peanut butter, cream cheese
In large bowl, combine cream cheese, powdered sugar, peanut butter and Cool Whip.
Blend mixture well.
Pour mixture into pie crust.
Drizzle chocolate syrup on the top.
Chill before serving.
side to cool.
Mix peanut butter, egg white, margarine, and confectioners
In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.
Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.
Cream peanut butter and margarine, add sugars and
Mix cream cheese and peanut butter together thoroughly in a bowl. Stir confectioners' sugar into cream cheese mixture. Fold whipped topping into mixture with a spoon; mix thoroughly, scraping bottom and sides of bowl to incorporate completely. Add chocolate chips, gently stir into the mixture.
Spoon the filling into the pie crust, heaping more in the center of the pie.
Refrigerate until firm, 1 to 2 hours.
lace the water and the butter in a small saucepan and