Peanut Butter Cream Cheese Pie |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 10 |
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Haven't prepared this yet but it looks yummy. Ingredients:
2 cups finely crushed chocolate sandwich style cookies |
1/2 cup sugar, plus |
2 tablespoons sugar, divided |
1/4 cup butter, melted |
1 3/4 cups heavy whipping cream, plus |
1 1/2 tablespoons heavy whipping cream, divided |
1 1/2 cups semisweet chocolate morsels, divided |
2 tablespoons vanilla extract |
1 (3 ounce) package cream cheese, softened |
1 cup chunky peanut butter |
Directions:
1. Combine crushed cookies, 2 tablespoons sugar and butter in a medium bowl. Press onto bottom and up sides of a 9-inch pie plate. Bake at 350* for 5 minutes. Cool on wire rack for 15 minutes. Freeze for at least 10 minutes.
2. Heat 3/4 cup cream just to a boil. Remove from heat. Add 1-1/4 cups morsels and 1/3 cup peanuts. Stir until chocolate is melted. Spread chocolate mixture over bottom and up sides of pie shell. Freeze for at least 15 minutes.
3. In a mixing bowl, beat 1 cup cream until stiff peaks form, adding vanilla one tablespoon at a time. Beat cream cheese and 1/2 cup sugar in a large mixing bowl for 4 minutes or until sugar is dissolved. Gradually beat in peanut butter. Fold in whipping cream mixture. Spoon mixture into pie shell.
4. Combine 1/4 cup morsels and 1-1/2 tablespoons cream in a small, heavy-duty plastic bag. Microwave on high for 1 minute; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut small hole in corner of bag; squeeze to drizzle over pie. Sprinkle with 2 tablespoons peanuts.
5. Freeze for 1 hour or until chocolate is set. Cover. Let stand at room temperature for 30 minutes before serving.
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