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Simple Peanut Butter Pie


• 1 cup peanut butter

• 1 tub cool whip

• 1 cup white sugar

• 1 8oz cream cheese

• 1 (9 inch) prepared graham cracker crust


• Blend all together and pour into premade graham cracker crust.

• Crush chocolate peanut butter cups on top and drizzle with chocolate syrup.

• Serve cold

Peanut Butter Pie


• 1 (9 inch) prepared graham cracker crust

• 1 (8 ounce) package cream cheese, softened

• 1/2 cup creamy peanut butter

• 1/2 cup confectioners' sugar

• 1 (16 ounce) container frozen whipped topping, thawed

• 15 miniature chocolate covered peanut butter cups, unwrapped


• Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.

• Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

Mom’s Easy Apple Pie


• 1 box (14.1 oz.) refrigerated pie crusts (I use Pillsbury brand, which has 2 crusts in each box)

For crust:

• 6 cups peeled, thinly sliced Granny Smith apples (about 6 medium apples)

• 3/4 cup sugar

• 2 tablespoons all-purpose flour

• 1 tablespoon lemon juice

• 3/4 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon salt

• Optional for serving: vanilla ice cream


• Preheat oven to 425 degrees F. Bring refrigerated pie crusts to room temperature.

• Unroll 1 pie crust and press it into a 9-inch glass pie plate.

• In a large bowl, toss together all of the filling ingredients.

• Transfer filling to the pie plate. Unroll the second pie crust and place it on top of the apples.

• Tuck the extra top crust under the bottom crust edge, pinching together with your fingers to seal.

• Cut slits in the top of the pie (to allow steam to vent).

• Bake for 40-45 minutes, or until apples are tender and crust is golden brown. About halfway through the baking time, cover the edge of the crust with strips of aluminum foil to prevent the edges from becoming too dark.

• Cool pie on a wire rack for at least 2 hours before slicing and serving.

Easy Chocolate Pie


• Prepared single 10 inch (or deep dish) pie crust

• 1/3 cup + 1/2 cup + 1 cup + 1 cup heavy cream (You'll need a QUART of heavy cream, not a Pint! Almost 3 cups of Heavy cream! ~ Trust me, TOTALLY worth it!)

• 3/4 cup + 3/4 cup semi-sweet chocolate chips

• 1/2 teaspoon vanilla

• 1/4 cup powdered sugar

• Chocolate shavings


• If pie crust is not ready, bake now.

• In a double broiler or in a small pot on low heat, add 1/3 cup heavy cream and 3/4 cup semi sweet chocolate chips. Stir frequently until melted and smooth.

• Pour chocolate mixture into baked pie crust and freeze for 20 minutes.

• While pie is in the freezer, in same chocolate pan add 1/2 cup of heavy cream & 3/4 cup semi sweet chocolate chips. Mix frequently until chocolate is melted and smooth. Allow to cool to room temperature. If in a hurry, pop into the fridge to cool quickly.

• In a separate bowl, beat 1 cup of heavy cream and vanilla until soft peaks form.

• Add cooled chocolate mixture to heavy cream and continue beating until thick, creamy and soft peaks form.

• Pour this second chocolate layer into pie crust and return to freezer for 20 more minutes.

• In another bowl mix 1 cup heavy cream with 1/4 cup powdered sugar. until stiff peaks form. Spread over Chocolate pie.

• Top with chocolate shavings or grated chocolate.

• Serve immediately or return to freezer.

• Remove from freezer and transfer to fridge 1 hour before serving.

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