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Fluffy Peanut Butter Pie (VRP 037)

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Fluffy Peanut Butter Pie Recipe

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Fluffy Peanut Butter Pie

Fluffy Peanut Butter Pie


  • 1 Chocolate Crunch Crust*
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • ¾ cup peanut butter
  • 3 tablespoons ReaLemon Juice from Concentrate
  • 1 teaspoon vanilla extract
  • 1 cup (½ pint) whipping cream, whipped or 1 (4-ounce) container frozen non-dairy whipped topping, thawed
  • 1 to 2 teaspoons chocolate flavored syrup


  1. In large bowl, beat cheese[*] until fluffy, beat in Eagle Brand and peanut butter until smooth.
  2. Stir in ReaLemon and vanilla.
  3. Fold in whipped cream.
  4. Turn into crust.
  5. Drizzle syrup over top of pie; gently swirl with spoon.
  6. Chill 4 hours or until set.
  7. Refrigerate leftovers.

*Chocolate Crunch Crust:

  1. In heavy saucepan, over low heat, melt ⅓ cup margarine or butter and 1 (6-ounce) package semi-sweet chocolate chips.
  2. Remove from heat; gently stir in 2½ cups oven-toasted rice cereal completely coated.
  3. Press into bottom and up side of greased 9-inch pie plate.
  4. Chill 30 minutes.

Fluffy Peanut Butter Pie

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