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Cream Cheese Peanut Butter Pie
Author/Submitted by:
Servings: 8
Categories:
Chocolate
/
Desserts
/
Pies & Pastries
Ingredients:
-----crust----- 1
cup
vanilla wafer cookie crumbs 1/2
cup
finely chopped pecans 6
tablespoons
unsalted butter,
melted
2
tablespoons
sugar 1/4
teaspoon
cinnamon
-----filling----- 1 1/4
cups
creamy peanut butter 8
ounces
cream cheese,
room temp
1
cup
powdered sugar 2
tablespoons
unsalted butter,
melted
1 1/4
cups
whipping cream,
chilled
1
tablespoon
vanillla
-----glaze----- 1/2
cup
whipping cream 4
ounces
semisweet chocolate,
finely chopped
Directions:
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, 1/2
c sugar and melted butter in large bowl. Using clean dry beaters, beat
cream with remaining 1/2 cup sugar and vanilla in medium bowl until peaks
form. Stir 1/4 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.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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