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Madeline Escolas in Columbus, Ohio
(1st Prize, National Peanut Butter Festival Recipe Contest)

• 1 1/4 cup graham cracker crumbs
• 1/4 cup sugar
• 1/2 stick butter

Peanut Butter Mixture:
• 1/2 cup peanut butter
• 2/3 cup powdered sugar
• 1/4 cup brown sugar

Cheese Filling:
• 2 8-oz. packages of cream cheese
• 1 cup sugar
• 2 tablespoons lemon juice
• 2 teaspoons vanilla
• 2 large eggs

Crust: mix graham cracker crumbs with sugar, add melted butter and press into 9-inch glass pie pan. Bake at 325° for 8 minutes.

Peanut butter mixture: using a fork, cut in powdered sugar with peanut butter until balls form. Cut in brown sugar. Pour over crust. Save 2 tablespoons for garnish.

Cheese filling: mix softened cream cheese with sugar, lemon juice, vanilla and eggs. Beat 5 minutes. Pour over peanut butter mixture and garnish with remaining peanut butter mixture. Bake at 350° until done (approximately 35 minutes). Cool 3 hours.

Courtesy of the Peanut Advisory Board



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