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PEANUT BUTTER PIE

9" pie crust, either home baked and cooled, or a chocolate cookie crumb crust (Keeblers, etc.)

8 oz cream cheese, softened
1 scant cup sugar
1 cup creamy peanut butter
1 tbls melted butter
1 tsp vanilla extract
1 cup heavy cream, whipped until stiff

1 cup semisweet chocolate chips
3 tbls strong brewed coffee
Enough chopped peanuts to cover top of pie

Chill smaller mixing bowl and beaters in freezer. Whip cream until stiff. Clean excess cream from beaters and put into cream bowl.
Using the same beaters, beat cream cheese, sugar, peanut butter and vanilla in large mixing bowl until creamy.
Gently fold whipped cream into peanut butter mix (use a spatula) until thoroughly blended. Pour mix into pie shell and smooth top.

Place chips and coffee in a small glass bowl. Cover with plastic wrap. Microwave on high for 1 to 2 minutes. Stir until smooth. Allow to cool enough so that it will still pour but not melt pie mix. Pour over top of pie filling and smooth, allowing a small edge of peanut butter filling to show. Sprinkle chopped nuts over chocolate.
Refrigerate overnight, covering once cooled.

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Jim in front of a classroom, teaching during his tenure on our local school board.


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Jim posed for the River Nymph book cover, chose the lady with the cards model and created the basic design from which Kim Killion worked.


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TWO FREE NOVELLAS


Amazon.com | Barnes & Noble
        iBooks             | Kobo                          

Amazon.com | Barnes & Noble
        iBooks             | Kobo                          








 

 
 

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