does anyone know the name of the pie?

I am new here and was wondering if anyone knows the name of the pie that is on the cover of the mag. they are offering for free? (taste of home)

It looks so good Have been on a peanut butter kick latley. Was just wondering ty in advance.

 Welcome from Alaska

I think she means the peanut butter one on the cover of the Feb/March issue "Best Ever Dessserts" My issue is at home so I can't help you but I'm sure someone here has it. It's called Layered Mocha Cheesecake.

Welcome!

It did show up in the search. Sorry, it looks like no peanut butter:

Layered Mocha Cheesecake

Taste of Home

“In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It’s as much a feast for the eyes as for the palate!”

Ingredients:

• 1-1/2 cups cream-filled chocolate sandwich cookie crumbs
• 1/4 cup butter, melted
• FILLING:
• 2 tablespoons plus 1-1/2 teaspoons instant coffee granules
• 1 tablespoon boiling water
• 1/4 teaspoon ground cinnamon
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 1/4 cup all-purpose flour
• 4 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
• GLAZE:
• 1/2 cup semisweet chocolate chips
• 3 tablespoons butter
• Chocolate-covered coffee beans, optional

Directions:

Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
    In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.
    Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
    Bake at 325° for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
    In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 16 servings.

Thank you all for the warm welcome. yep was looking for the chocolate pie., but will also try the lemon one. thanks for the recipe I love cheese cake also... well there isn't much that I don't like once again thank you all for the help!

vickie03:

I am new here

Welcome from California. Know you'll find alot of great people here and wonderfull recipe.