Cream cheese peanut butter pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Vanilla wafer cookie crumbs |
| ½ | cup | Finely chopped pecans |
| 6 | tablespoons | Unsalted butter, melted |
| 2 | tablespoons | Sugar |
| ¼ | teaspoon | Cinnamon |
| 1¼ | cup | Creamy peanut butter |
| 8 | ounces | Cream cheese, room temp |
| 1 | cup | Powdered sugar |
| 2 | tablespoons | Unsalted butter, melted |
| 1¼ | cup | Whipping cream, chilled |
| 1 | tablespoon | Vanillla |
| ½ | cup | Whipping cream |
| 4 | ounces | Semisweet chocolate, finely chopped |
Directions
CRUST
FILLING
GLAZE
For crust: Mix all ingredients in 9-inch round pie pan. Press mixture firmly into bottom and up sides of pan. Freeze while preparing peanut butter filling.
For filling: Using electric mixer, beat peanut butter, cream cheese, ½ c sugar and melted butter in large bowl. Using clean dry beaters, beat cream with remaining ½ cup sugar and vanilla in medium bowl until peaks form. Stir ¼ of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick). Spoon into prepared crust. Refrigerate until firm.
For glaze: Bring cream to boil in heavy small saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Cool glaze slightly; pour over filling. Tilt pan, coating top completely.
Refrigerate at least 1 hour.
Can be prepared 1 day ahead. Cut into wedges to serve. Serves 8.
For the success of this recipe, use a creamy-style peanut butter; do not use an unsweetened freshly ground one.
From the Locust Tree Inn Restaurant in New Paltz, New York. Bon Appetit, March 1988. Submitted By BRIAN_MACFARLANE@... (BRIAN MACFARLANE) On TUE, 21 NOV 95 114439 -0500