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| 1 1/4 Tasse | graham cracker crumbs |
| 1/4 Tasse | sugar |
| 1/2 | butter stick |
| 1/2 Tasse | peanut butter |
| 2/3 Tasse | sugar powdered |
| 1/4 Tasse | brown sugar |
| 2 Packung | (8-oz) of cream cheese |
| 1 Tasse | sugar |
| 2 Esslöffel | lemon juice |
| 2 Teelöffel | vanilla |
| 2 gross | eggs |
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~Madeline Escolas in Columbus, Ohio (1st Prize, National Peanut Butter Festival Recipe Contest)
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.
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