Chocolate Peanut Butter Pie |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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This one came from Martha Stewart Living - August '07. I haven't made it yet, but it seems pretty simple and I can't wait to try it out. Ingredients:
1 3/4 cups chocolate wafer crumbs (about 36 cookies) |
6 tablespoons unsalted butter, melted |
3 tablespoons packed dark brown sugar |
1 pinch salt |
6 ounces cream cheese, room temperature |
1/4 cup confectioners' sugar |
1 teaspoon coarse salt |
1 1/4 cups smooth peanut butter |
1 tablespoon pure vanilla extract |
2 cups heavy cream |
1 ounce dark chocolate, melted, for decorating |
2 tablespoons smooth peanut butter, melted, for decorating |
Directions:
1. Make the crust: Preheat oven to 350 degrees. Combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate. Bake until set, 8 to 10 minutes. Let cool on a wire rack.
2. Make the filling: Beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy. Beat in peanut butter and vanilla.
3. Beat heavy cream until soft peaks form. Whisk one-third of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).
4. Place melted chocolate in a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. Repeat with melted peanut butter. Let stand 10 minutes before slicing.
5. Cook time includes freezing time.
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