Peanut Butter Pie with Fudge Topping |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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OK, so I never really grew up and I'm STILL addicted To Reese's Peanut Butter Cups...this needs to be refrigerated for 4-5 hours atleast before serving. Ingredients:
1 cup graham cracker crumbs |
1/4 cup sugar |
1/4 cup butter, cut into pieces,room temperature |
8 ounces cream cheese |
1 cup creamy peanut butter |
1 cup icing sugar |
2 tablespoons icing sugar |
2 tablespoons butter, room temperature |
1/2 cup chilled heavy cream |
1 tablespoon vanilla extract |
1/2 cup whipping cream |
6 ounces chocolate, chopped |
Directions:
1. For crust: Generously butter 9 inch glass pie plate.
2. Mix all crust ingredients in medium bowl and press into plate.
3. Refrigerate 1 hour.
4. For filling: Beat cream cheese and peanut butter in large bowl until well blended.
5. Add 1 cup icing sugar and butter and beat until fluffy.
6. Beat cream in separate bowl until soft peaks form.
7. Gradually add remaining 2 tblsps sugar and vanilla and beat to stiff peaks.
8. Fold 1/3 of cream into peanut butter mixture to lighten.
9. Gently fold in remainder.
10. Spoon into crust.
11. Refrigerate until firm, about 3 4 hours.
12. For topping: Melt chocolate with cream; stir until smooth.
13. Cool to lukewarm and spread over pie.
14. Refrigerate until firm, about 3 4 hours.
15. Can be prepared 1 day ahead.
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