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Ok here it is. First, get a store bought reduced fat graham cracker pie crust. Then its 5 oz. Reduced fat cream cheese, 1/3 cup reduced fat peanut butter. We use.smuckers. 1/2 cup confectioners sugar and 8 oz of reduced fat cool whip. You mix the cream cheese and conf sugar first, then add in peanut butter, beat with beaters, fold in cool whip, and then put into pie crust. You can drizzle hersheys syrup on top if you like,.and substitute chocolate pie crust also if you would rather, but it should be reduced fat as well. Refigerate and enjoy.
Ok here it is. First, get a store bought reduced fat graham cracker pie crust. Then its 5 oz. Reduced fat cream cheese, 1/3 cup reduced fat peanut butter. We use.smuckers. 1/2 cup confectioners sugar and 8 oz of reduced fat cool whip. You mix the cream cheese and conf sugar first, then add in peanut butter, beat with beaters, fold in cool whip, and then put into pie crust. You can drizzle hersheys syrup on top if you like,.and substitute chocolate pie crust also if you would rather, but it should be reduced fat as well. Refigerate and enjoy.
thanks I'll have to try it out!
Quote:
Originally Posted by Doll Eyes
Pecan..... I guess nobody remembers shoo fly pie though
I remember them but as a child it didn't appeal to me if I had to shoo flies away from it.
No mention of Gooseberry pie that was my gpa's fav.
Pie is one of those things that suffers greatly from inexpert baking. When I met my husband, he "didn't like" pie. Turns out he had never once had a crust rolled out from scratch. Of course he didn't like grocery store, tough flavorless crust canned filling pie. The textures are all wrong, the filling is sickly sweet, they just suck.
Cake can handle more abuse and still taste good.
Anyway, my favorites are lemon tarts- the Dorie Greenspan French Lemon Cream Tart is truly outstanding. I do also love a well crafted apple pie, with a smart balance of tart and sweet apples and a flaky, leaf lard/butter crust.
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