Part 1: The Chocolate Crunch Crust
Melt 1/3 cup margarine and one bag of semi-sweet chocolate chips
Stir in 2 1/2 cups Rice Krispies
Press into bottom and up sides of greased 9″ pie plate*
Chill 30 minutes.
Part 2: The Filling
1 8 oz package of cream cheese
1 can Eagle Brand sweetened condensed milk
3/4 cup peanut butter
3 tbs lemon juice
1 tsp vanilla
1 cup whipped cream
1-2 tbs choc syrup
Beat cream cheese until fluffy. Beat in Eagle Brand and peanut butter until smoth.
Stir in lemon juice and vanilla.
Fold in whipped cream.
Turn in to crust.
Drizzle syrup over top, swirl with spoon.
Chill four hours, refrigerate leftovers.
* Because no post is complete without some self-deprecation: the first time I made this, I had no idea that there was actually an item of bakeware to use for pies. Instead, I reused a little aluminum pie plate from a storebought dessert, which was far too small, and left me with extra filling. What’s a girl to do? Don’t worry, I didn’t let it go to waste.
Oh, and please note – I have had this printed on a recipe card since I was a child. If it comes from a source which I should be citing, please let me know!