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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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BABY RUTH CANDY BAR PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lindquist Estate in Wichita Falls, Texas in 1990. Ingredients:
5 miniature baby ruth candy bars cut into 1/4 pieces |
9 inch baked pastry shell |
12 ounces cream cheese softened |
1/2 cup granulated sugar |
2 eggs |
1/3 cup sour cream |
1/3 cup creamy peanut butter |
2/3 cup semisweet chocolate chips |
2 tablespoons whipping cream |
Directions:
1. Place candy bar pieces in pastry shell then set aside.
2. In large mixing bowl beat cream cheese and sugar until smooth.
3. Add eggs, sour cream and peanut butter then beat on low speed just until combined.
4. Pour into pastry shell then bake at 325 for 40 minutes then cool on wire rack.
5. In small saucepan melt chocolate chips with cream over low heat then stir until smooth.
6. Spread over filling then refrigerate 2 hours or overnight then cut with a warm knife.
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