Peanut butter pie (emeril)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Baked 9-inch graham cracker shell | |
| 8 | ounces | Cream cheese,, at room temperature |
| ¾ | cup | Powdered sugar |
| ½ | cup | Chunky peanut butter |
| 2 | tablespoons | Milk |
| 3 | tablespoons | Chopped roasted peanuts |
| 4 | cups | Heavy cream, whipped with a little sugar t, in all |
| ¼ | cup | Chopped roasted peanuts |
| Chocolate shavings | ||
| 1 | cup | Chocolate sauce in squeeze bottle |
| Powdered sugar in shaker | ||
| Fresh mint sprigs | ||
Directions
Using an electric mixer, beat the cream cheese and powdered sugar until smooth. Add the peanut butter, milk and peanuts. Beat the mixture until smooth. Fold half of the whipped cream into the peanut butter/cheese mixture. Set aside the remaining whipped cream in the refrigerator. Spoon the filling into the prepared pie shell. Refrigerate the pie for 1 hour or until the pie is set. Place a piece of the pie in the center of a plate.
Garnish with pie with whipped cream, chopped peanuts, chocolate shavings, chocolate sauce, powdered sugar, and mint sprigs.
Yield: 8 servings
Posted to MC-Recipe Digest V1 #326 Recipe by: ESSENCE OF EMERIL SHOW #EE2403 From: Meg Antczak <meginny@...> Date: Mon, 2 Dec 1996 08:25:49 -0500