Ingredients Jump to Instructions ↓

  1. 1 Crisco pie crust - baked

  2. 8 oz 227g Cream cheese - softened

  3. 14 oz 397g Eagle sweetened conden. Milk

  4. 3/4 cup 177ml Creamy peanut butter

  5. 1 teaspoon 5ml Vanilla

  6. 4 oz 113g Choco coated peanut candy*

  7. 1/2 Whipping cream - whipped

  8. 2/3 cup 157ml Choco fudge ice cream topping

Instructions Jump to Ingredients ↑

  1. For filling: beat cream cheese in large bowl at med. speed until fluffy.

  2. Beat in sweetened condensed milk, gradually, until well blended. Beat in peanut butter and vanilla until smooth.

  3. Stir in candy* (which has been chilled and chopped). Fold in whipped cream. Spoon into cooled, baked pie shell.

  4. For topping: Warm fudge topping slightly. Spoon over top of pie to cover completely. Sprinkle with additional chopped candy, if desired.

  5. FREEZE at least 4 hours or until firm.

  6. To serve: Allow to stand 20 to 30 minutes at room temp. Cut with sharp knife dipped in hot water.

  7. A Crisco American Pie recipe


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