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Country Kitchen
March 1, 2012 Previous Recipe
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DIG ‘IN PEANUTS YUM YUM
PEANUT BRITTLE PIE
MINI PEANUT BUTTER CHEESECAKE
PEANUT BUTTER SPICE CAKE SURPRISE
NUTTY EGG ROLLSs w/ PEANUT DIPPING SAUCE
“CHEESY” PEANUT BUTTER CHOCO FUDGE
SOUTHERN PEANUT CANDY
SYDNEY’S PEANUT BUTTER CHEESECAKE BITES
LUSCIOUS PEANUT COCONUT PIE
LUSCIOUS PEANUT COCONUT PIE

2011 NATIONAL PEANUT FESTIVAL RECIPE CONTEST
ADULT GRAND PRIZE WINNER
Mollie Enfinger, Dothan

2 deep-dish pie crusts
¾ stick of butter
1 (7-ounce) bag of coconut
1 cup chopped toasted, salted peanuts
1 (8-ounce) package cream cheese
¼ cup creamy peanut butter
1 can sweetened condensed milk
1 (16-ounce) container whipped topping
1 (12-ounce) jar caramel ice cream topping

Prepare and bake pie crusts according to directions for 2 one-crust pies and allow to cool. In a skillet melt butter; add coconut and peanuts. Brown and set aside. Combine cream cheese, peanut butter and milk using a mixer. Fold in whipped topping. Layer ¼ of cream cheese mixture then drizzle with caramel. Layer ¼ of coconut mixture and repeat the layers for one pie. Repeat layers for the second pie shell. Freeze overnight. Remove two hours before serving. Makes two pies.





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