CHOCOLATE PEANUT BUTTER PIE
Ingredients:
Crust

• 12 Loprofin Chocolate Cream Biscuits


• 8 Tbsp. Margarine

• 8 oz Rich's Richwhip Non-Dairy Liquid


• 2 Tbsp. Cornstarch


• water to dissolve cornstarch


• 1 1/2 Tbsp. Peanut butter flavoring, liquid


• Couple drops of Kitchen Bouquet

• 4 squares Ener-G Foods chocolate bark


• 1 Tbsp. water

• Puree the biscuits in a food processor and place in a bowl.


• Melt the margarine and add to the crumbs.


• Press mixture into a 9 inch pie tin and bake at 350 degrees Fahrenheit for approximately 5 to 10 minutes.


• Remove from the oven and chill.


• Bring the Rich's to a boil and add the cornstarch. A little cornstarch goes a long way in "dairy" products.


• Remove from heat and add the peanut butter flavoring and Kitchen Bouquet until the mixture tastes and looks like peanut butter.


• Pour mixture into the pie crust.


• Melt the chocolate and add the water to thin down to a honey-like consistency.


• Pour over the chilled peanut butter and allow to cool.


• Makes 10 servings.