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“Such a delicious pie for chocolate and peanut butter lovers - another great from Eagle Brand.”
READY IN:
15mins
YIELD:
1 9-inch pie
UNITS:
US

Ingredients Nutrition

Directions

  1. CHOCOLATE CRUNCH CRUST: In heavy saucepan over low heat, melt butter and chocolate chips. Remove from heat; gently stir in rice cereal until completely coated. Press on bottom and up side to rim of buttered 9-inch pie plate. Chill 30 minutes.
  2. FILLING: In large mixing bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream.
  3. Spread mixture in crust. Drizzle topping over pie. Refrigerate 4-5 hours or until firm. Refrigerate any leftovers.

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