Serves: 8
Total Calories: 400
In a large mixer bowl at high speed, beat cream cheese, corn syrup, and brown sugar until smooth.
At medium speed, beat in milk and vanilla until blended. Stir in peanuts. Pour into crust. Freeze, uncovered, until top is set. Cover and freeze 8 hours or until firm.
Uncover and let stand 15 minutes before serving. Serve with chocolate sauce.
This Peanut Cream Pie recipe is from the 50 Pies Cookbook. Download this Cookbook today.
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