September 5, 2010

Carmel Peanut Pie National Peanut Festival Recipe Contest First Place - Pies Mavis Slay Samson, AL ½ cup butter 8 oz. cream cheese 8 oz. coconut 1 cup peanuts 1 – 14 oz. can condensed milk 1 – 16 oz. cool whip 1 – 12 oz. carmel ice cream topping 2 – 9” pie shells Bake pie shells and cool. Melt buter – use ¼ cup for coconut and ¼ cup for peanuts – toast until golden brown. Cool. Combine cream cheese and milk, beat until smooth. Fold in cool whip. Layer ¼ cream cheese mixture in each pie shell. Sprinkle with ¼ peanuts and coconut. Drizzle with carmel topping (microwave carmel in jar without lid for 30-45 seconds before drizzling. Complete top layer. Place in freezer until 15-20 minutes before serving. Recipe Archives... National Peanut Festival Recipe Contest In conjunction with the National Peanut Festival, the Alabama Peanut Producers Association sponsors the NPF Recipe contest. There are four areas of competition: Cakes, Candies, Cookies and Pies. Last year's event recorded more than 260 entries. Prizes are awarded in each division, to an overall student winner and to an overall grand prize winner. Entrants must submit the food item along with the recipe on the morning of the judging. E-mail the Alabama Peanut Producers Association for more information.

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