Peanut butter pie ***(tstw72b)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | Graham cracker crumbs |
| ¾ | cup | Unsalted butter; melted |
| 3 | ounces | Cream cheese; softened |
| 1½ | cup | Powdered sugar |
| ¼ | cup | Milk |
| 1 | cup | Smooth peanut butter |
| ¼ | cup | Sugar |
| 2 | teaspoons | Vanilla |
| 1½ | cup | Whipping cream; chilled |
| ¼ | cup | Chopped unsalted peanuts |
Directions
SHELL
FILLING
This is a creamy, rich, peanut butter pie that all peanut butter lovers would die for! It's soft, like cheese cake, yet has the crunch of peanuts in each bite. SHELL: In a food processor combine the shell ingredients and mix well. Press into a 9" pie plate. Bake at 425 degrees for 9 minutes.
Set aside.
FILLING: Beat the cream cheese and sugar till light and fluffy. Beat in milk, peanut butter and vanilla. In a chilled bowl, beat the cream until it holds stiff peaks. Fold in ⅓ of the cream into the peanut butter mixture. When mixed, add the rest of the cream, and gently fold in till completely mixed.
Turn the filling into the baked shell, and sprinkle with the chopped nuts. Chill covered, for at least 4 hours, up to overnight.
NOTE** If you want chocolate on it, melt Toll House bits and drizzle over the top in a pretty pattern.
FROM: CAROLE ROCK (TSTW72B), Prodigy. Shared on alt.creative-cook and alt.creative-cooking by Judi M. Phelps.
Submitted By FLORENCE THOMPSON On 03-04-95