 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Who doesn't like Reese's Peanut Butter Cups? Well, if you don't, please do NOT make this. If you do...this pie is a must do!!!! It won't be the last one you make. This recipe is from WOMAN'S WORLD MAGAZINE 5/20/03 Ingredients:
1 chocolate wafer pie crust (i buy the already made ones) |
1 (12 ounce) package cream cheese, at room temp |
1 1/2 cups creamy peanut butter |
1 cup sugar, plus |
2 tablespoons sugar, divided |
2 cups heavy cream, divided |
1 (12 ounce) jar chocolate fudge sauce |
chocolate curls (optional) |
chopped peanuts (optional) |
Directions:
1. FILLING: In large bowl at medium-high speed beat cream cheese, peanut butter and 1 cup sugar until light and fluffy, 4 minutes.
2. Mixture may look curdled.
3. In another bowl beat 1 cup cream until stiff peaks form.
4. Stir 1/4 of whipped cream into peanut butter mixture; fold in remaining whipped cream.
5. Spread half of mixture into crust; spread with fudge sauce.
6. Refrigerate pie and remaining peanut butter mixture until mixture is starting to get firm, about 1 hour.
7. Top pie with remaining peanut butter mixture.
8. Using spoon, softly swirl.
9. Refrigerate at least 8 hours or overnight.
10. Cover loosely after 1 hour.
11. Before serving, beat remaining cream and sugar until stiff peaks form.
12. If desired, transfer whipped cream to pastry bag fitted with star tip; pipe or spoon into mounds over pie.
13. Sprinkle with curls and peanuts if desired.
|
|