↞ recipe box start page
Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
8 ounces chocolate cookies
4 tablespoons butter, melted
6 ounces dark chocolate, chopped finely
1/2 cup roasted peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy peanut butter
1 cup powdered sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
In a food processor, pulse cookies until crumbled with no large chunks. Pulse in melted butter. Press the crust into the bottom and up the sides of a 9 inch springform pan. Melt chocolate in a double boiler. Spread 2/3 of the chocolate on the bottom of the cookie crust using a pastry brush. Sprinkle the peanuts over the melted chocolate. Keep the other in the double boiler over the hot water to remain melted.
Beat cream until stiff and fluffy. Set aside. Using a stand mixer or hand mixer, cream the cream cheese until fluffy. Beat in the peanut butter, and then slowly add in powdered sugar until incorporated. Mix in sweetened condensed milk, vanilla and lemon juice. Fold in 1/3 of the whipped cream and then mix in the remaining. Pour the peanut butter filling into the prepared crust. Drizzle the remaining melted chocolate onto the top of the peanut butter filling. Swirl with a knife
Refrigerate the pie for at least 3 hours. Serve with extra whipped cream and roasted peanuts, if desired. Makes 10-12 servings.
view more member recipes
PEANUT BUTTER CREAM PIE
view my recipes
print
save
Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
8 ounces chocolate cookies
4 tablespoons butter, melted
6 ounces dark chocolate, chopped finely
1/2 cup roasted peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy peanut butter
1 cup powdered sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
In a food processor, pulse cookies until crumbled with no large chunks. Pulse in melted butter. Press the crust into the bottom and up the sides of a 9 inch springform pan. Melt chocolate in a double boiler. Spread 2/3 of the chocolate on the bottom of the cookie crust using a pastry brush. Sprinkle the peanuts over the melted chocolate. Keep the other in the double boiler over the hot water to remain melted.
Beat cream until stiff and fluffy. Set aside. Using a stand mixer or hand mixer, cream the cream cheese until fluffy. Beat in the peanut butter, and then slowly add in powdered sugar until incorporated. Mix in sweetened condensed milk, vanilla and lemon juice. Fold in 1/3 of the whipped cream and then mix in the remaining. Pour the peanut butter filling into the prepared crust. Drizzle the remaining melted chocolate onto the top of the peanut butter filling. Swirl with a knife
Refrigerate the pie for at least 3 hours. Serve with extra whipped cream and roasted peanuts, if desired. Makes 10-12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
*peanut Butter Cream Pie*
by sgre52160
1 cup peanut butter 1 (8 oz) pkg cream cheese, room temperature 1 (12 oz) container frozen whipped topping, thawed 1 tsp vanilla extract 3/4 cup confectioners sugar 2 tbsp milk 1 jar hot fudge
by sgre52160
1 cup peanut butter 1 (8 oz) pkg cream cheese, room temperature 1 (12 oz) container frozen whipped topping, thawed 1 tsp vanilla extract 3/4 cup confectioners sugar 2 tbsp milk 1 jar hot fudge
Peanut Butter Cream Pie
by sgre52160
9-inch baked pie shell 2/3 cup sugar 1/4 cup cornstarch 1/2 tsp salt 3 cup milk 4 egg yolks, slightly beaten 4-5 tbsp peanut butter 2 tsp vanilla Stir together sugar, cornstarch and salt in
by sgre52160
9-inch baked pie shell 2/3 cup sugar 1/4 cup cornstarch 1/2 tsp salt 3 cup milk 4 egg yolks, slightly beaten 4-5 tbsp peanut butter 2 tsp vanilla Stir together sugar, cornstarch and salt in
Peanut Butter And Cream Pie
by sgre52160
1 (8 oz.) pkg. cream cheese, cut up 1/2 cup peanut butter 1 cup sifted powdered sugar 2 tbsp milk 1 (4 oz.) container frozen topping, thawed 1 chocolate-flavored, graham or butter flavored crumb
by sgre52160
1 (8 oz.) pkg. cream cheese, cut up 1/2 cup peanut butter 1 cup sifted powdered sugar 2 tbsp milk 1 (4 oz.) container frozen topping, thawed 1 chocolate-flavored, graham or butter flavored crumb
Peanut Butter Cream Pie I
by sgre52160
3/4 cup plus 2 tbsp confectioners sugar, divided 1/3 cup peanut butter 1 (9 inch) pastry shell, baked 1 cup sugar 1/3 cup flour Dash salt 2 cups milk 2 eggs, lightly beaten 1 tbsp butter 1 ts
by sgre52160
3/4 cup plus 2 tbsp confectioners sugar, divided 1/3 cup peanut butter 1 (9 inch) pastry shell, baked 1 cup sugar 1/3 cup flour Dash salt 2 cups milk 2 eggs, lightly beaten 1 tbsp butter 1 ts
Peanut Butter Cream Pie Ii
by sgre52160
1 (8 oz) pkg cream cheese, room temperature 3/4 cup confectioners sugar 1/2 cup creamy peanut butter 6 tbsp milk 1 (8 oz) carton frozen whipped topping, thawed 1 graham cracker pie crust 1/4 cup
by sgre52160
1 (8 oz) pkg cream cheese, room temperature 3/4 cup confectioners sugar 1/2 cup creamy peanut butter 6 tbsp milk 1 (8 oz) carton frozen whipped topping, thawed 1 graham cracker pie crust 1/4 cup
view more member recipes