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Let butter cool a minute or two and then, add the sugars, egg and vanilla. chopped toffee to remaining pudding; spread over pudding layer in crust. Pour the mixture into pre-baked pie crust. Place baking chocolates and butter in a large microwave safe bowl. In a medium sauce pan whisk together sugar, cornstarch and salt. Stir together the ground pretzels, melted butter, sugar, and salt. In medium bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until blended. Mix until combined, this will be your crust. Mix the ingredients in a large bowl. Cover and cook for 3 minutes to dissolve sugar crystals. Sprinkle peanuts evenly over top of filling. Mix together sugar, eggs, vanilla, and salt in a large bowl. vanilla extract and 8 oz. Bittersweet Chocolate Pudding Pie with Crème Fraîche Topping. Bake 10 to 12 minutes or until golden brown; remove from oven, and cool completely. The dominant terpene in this strain is pinene. 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