9” graham cracker crust
¼ cup margarine
¼ cup peanut butter
¾ cup sugar
2 squares unsweetened chocolate, melted
1 tsp vanilla
2 eggs
Cool Whip
Cream butter and peanut butter. Gradually add sugar and beat well. Blend in chocolate and vanilla. Add eggs one at a time, beating 3-5 minutes after each. Fold in whipped topping. Pour into pie shell and chill at least two hours.
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