Cream Cheese Peanut Butter Pie |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Bon Appetite Magazine oldie! Cook time is chill time. Ingredients:
1 cup vanilla wafer crumbs |
1/2 cup finely chopped pecans |
6 tablespoons unsalted butter, melted |
2 tablespoons sugar |
1/4 teaspoon cinnamon |
1 1/4 cups creamy peanut butter, not natural |
1 (8 ounce) package softened cream cheese |
1 cup powdered sugar |
2 tablespoons melted unsalted butter |
1 1/4 cups chilled whipping cream |
1 tablespoon vanilla |
1/2 cup whipping cream |
4 ounces semisweet chocolate, finely chopped. |
Directions:
1. For crust: Mix all ingredients in 9 inch round pie pan.
2. Press mixture firmly into bottom and up sides of pan.
3. Freeze while perparing peanut butter filling.
4. For filling: Using electric mixture, beat peanut butter, cream cheese, 1/2 cup sugar and melted butter in large bowl.
5. Using clean, dry beaters, beat cream with remaining 1/2 cup sugar and vanilla in a medium bowl until peaks form.
6. Stir 1/4 of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick).
7. Spoon into prepared crust.
8. Refrigerate until firm.
9. For glaze: Bring cream to boil in a heavy small saucepan.
10. Reduce heat to low.
11. Add chocolate and stir until melted and smooth.
12. Cool glaze slightly; pour over filling.
13. Tilt pan, coating top completely.
14. Refrigerate at least one hour.
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