From: Chef Annie Baker, Mustards Grill, Napa, CA. This recipe was awarded a $500 runner-up prize in the 2008 Peanut Advisory Board Chefs' Recipe Contest. Yield: 1 pie, 10-12 slices. Chocolate Cookie Crust: 2¼ cups chocolate cookie crumbs 3 oz. butter, salted, melted Chocolate-Peanut Butter Coating: ¾ cup creamy peanut butter ⅔ cup milk chocolate morsels Pie Filling: ½ lb. cream cheese, softened ¾ cup granulated sugar ½ cup light ...
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