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Eggs and Food Safety
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Easiest Chocolate Peanut Butter Pie
Anything goes when decorating hard cooked eggs. Pictured eggs are decorated with:
12 each large fresh eggs, hard-cooked
Colored felt tip pens (lightening bolts, mosaics, thunder clouds, flower designs)
Melt crayons. Hot crayon in candle flame* and let melted crayon drip over egg and run down sides. Use several colors layering one over the other.
Stamps. A star stamp on a gold stamp pad makes an elegant egg design.
Spray paint. Our silver eggs were placed on old newspaper and sprayed.
Commercial Dyes. These are simple to do and make an eggscellent base to decorate further.
* Recommend parental supervision
Thumbprint eggs: Roll thumb on stamp pad then o to hard cooked eggs. Use black marking pen to transform prints into animals.
Personalized eggs: Use decals to put kids names on hard cooked eggs.
Cascarones: Use a knife to knock the tops off raw eggs. Empty contents in a bowl and refrigerate until use. Rinse out egg shell, let dry, then decorate with felt tip pens. Fill egg with confetti or other small scraps of paper. Use tissue paper and glue to seal the opening. On festive occasions, like birthdays or Easter, break open the eggs and scatter the colorful contents.
Pastel eggs: Use commercial dyes but leave eggs in color for 1 hour only. Results in pretty pastel colors.
Stamped eggs: Use favorite stamps to decorate hard cooked eggs.
So easy children can make it.
Makes 12 servings.
Preheat oven to 400 degrees F. Mix all ingredients, except 1/2 cup peanut butter in blender. Pour into 10 inch greased pie pan. Pan will be very full. Place pan on cookie sheet. Bake in center of oven about 35 to 40 minutes or until custard is set (does not giggle in the middle when shaken). Let cool completely. Spread 1/2 cup of peanut butter over the top. Decorate with chocolate chips or crushed peanut butter cups. Keep refrigerated.
Nutrients per serving:
Protein 11 g
Carbohydrates 26 g
Fiber 2.0 g
Fat 19 g
Sodium 249 mg
Iron 1.2 mg
Provided by California Egg Commission
This page originally published as a FoodDay article in 1997.
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This page modified January 2007
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