289588 Lazy Perogi Casserole
INGREDIENTS:
(PIE SHELL): 12 oz Peanut Butter
10 oz Graham cracker crumbs 1/2 tb Lime zest
2 1/2 oz Margerine 1/2 tb Lime juice
3 1/2 oz Sugar 8 oz Chopped peanuts
1 Egg (SAUCE):
2 oz Peanuts 8 oz Light brown sugar
(FILLING): 2 c Light corn syrup
30 oz Philadelphia Cream Cheese 6 oz Butter
10 oz Sugar 6 oz Heavy cream
1 1/2 oz Vanilla 12 oz Tosted peanuts, chopped
(PIE SHELL): 12 oz Peanut Butter
10 oz Graham cracker crumbs 1/2 tb Lime zest
2 1/2 oz Margerine 1/2 tb Lime juice
3 1/2 oz Sugar 8 oz Chopped peanuts
1 Egg (SAUCE):
2 oz Peanuts 8 oz Light brown sugar
(FILLING): 2 c Light corn syrup
30 oz Philadelphia Cream Cheese 6 oz Butter
10 oz Sugar 6 oz Heavy cream
1 1/2 oz Vanilla 12 oz Tosted peanuts, chopped
In a medium mixing bowl, mix all [pie shell] ingredients together by hand.
Mold pie shell into a 10 inch pie pan. Bake in a preheated oven at 350
degrees for 17 minutes. Mix cream cheese and sugar in an electric mixer. Whip until fluffy. Add
lime zest and juice, vanilla and peanut butter. Mix well. Fill pie with
cheese mixture and top with chopped peanuts. Freeze pie overnight. Remove
pie into 12 3-1/2 by 4 inch slices. Mix together all sauce ingredients [except peanuts]. Bring to a boil. Let
simmer for 30 minutes. Remove, add peanuts and keep warm. Serve over each
slice.
Mold pie shell into a 10 inch pie pan. Bake in a preheated oven at 350
degrees for 17 minutes. Mix cream cheese and sugar in an electric mixer. Whip until fluffy. Add
lime zest and juice, vanilla and peanut butter. Mix well. Fill pie with
cheese mixture and top with chopped peanuts. Freeze pie overnight. Remove
pie into 12 3-1/2 by 4 inch slices. Mix together all sauce ingredients [except peanuts]. Bring to a boil. Let
simmer for 30 minutes. Remove, add peanuts and keep warm. Serve over each
slice.