Tony Claxton's Recipes
Peanut Butter Pie Cake		    

The cake mix is used in place of the pie crust. The topping is used like a pie filling and should be cooked until it is set like a custard pie filling. It should still be a little jiggly and loose. It will continue to set after it is removed from the oven.

                                   

Ingredients
Crust:

1 (18.25 oz Pkg) - Chocolate Cake Mix
1 - Egg
8 T - Butter, Melted 		   
Topping:

8oz - Cream Cheese, Softened
1 C - Smooth Peanut Butter
3 - Eggs
1 t - Vanilla
8 T - Butter, Melted
16 oz - Powdered Sugar
1 t - Cinnamon
1 t - Nutmeg


Instructions
  • Preheat oven to 325°F
  • Lightly grease 9x13" baking pan
  • Prepare Crust:
    • Mix cake mix, egg and butter well with an electric mixer
    • Pat mixture into the bottom of the prepared baking pan
    • Set aside while mixing topping
  • Prepare Topping:
    • In a large bowl, beat the cream cheese and peanut butter until smooth
    • Beat in the eggs one at a time until smooth
    • Add vanilla and butter then mix well
    • Add powdered sugar, cinnamon and nutmeg to egg mixture and mix well
    • Spread peanut butter mixture over cake crust
  • Bake for about 1 hour at 325°F or until it is set like a custard pie should be
  • Remove from oven and allow to cool to room temperature


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