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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 1/2 cup creamy peanut butter
2/3 cup + 2 cups confectioners sugar
1/3 cup half-and-half
1 (9 inch) pie shell, baked
1/4 cup butter, room temperature
1/3 cup sugar
1/2 tsp vanilla extract
1 egg
3 oz semi-sweet chocolate, melted in double boiler; then cooled
Garnish
1 cup chilled whipped cream
2 tbsp chopped roasted pecans
Mix peanut butter, 2/3 cup confectioners sugar and half-and-half until smooth. Spoon into cooled pie shell, smooth top.
Beat butter with 2/3 cup sugar and vanilla extract until fluffy. Add egg and beat until very light, about 5 minutes. Beat in chocolate. Spread over peanut butter. Refrigerate 1 hour.
Beat whipping cream with remaining 2 tbsp confectioners sugar until peaks form. Spread over pie and sprinkle with nuts. Refrigerate until ready to serve.
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PEANUT BUTTER PIE 1
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 1/2 cup creamy peanut butter
2/3 cup + 2 cups confectioners sugar
1/3 cup half-and-half
1 (9 inch) pie shell, baked
1/4 cup butter, room temperature
1/3 cup sugar
1/2 tsp vanilla extract
1 egg
3 oz semi-sweet chocolate, melted in double boiler; then cooled
Garnish
1 cup chilled whipped cream
2 tbsp chopped roasted pecans
Mix peanut butter, 2/3 cup confectioners sugar and half-and-half until smooth. Spoon into cooled pie shell, smooth top.
Beat butter with 2/3 cup sugar and vanilla extract until fluffy. Add egg and beat until very light, about 5 minutes. Beat in chocolate. Spread over peanut butter. Refrigerate 1 hour.
Beat whipping cream with remaining 2 tbsp confectioners sugar until peaks form. Spread over pie and sprinkle with nuts. Refrigerate until ready to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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