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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust
1 cup vanilla wafer cookie crumbs
1/2 cup finely chopped pecans
6 tbsp unsalted butter, melted
2 tbsp sugar
1/4 tsp cinnamon
Filling
1 1/4 cups creamy peanut butter
1 (8 oz) pkg cream cheese, softened
1 cup confectioners sugar
2 tbsp unsalted butter, melted
1 1/4 cups whipping cream, chilled
1 tbsp vanilla
Glaze
1/2 cup whipping cream
4 oz semi-sweet chocolate
Crust: Mix ingredients in a 9 inch pie plate. Press mixture firmly into bottom and up sides of pan. Freeze while preparing filling.
Filling: Cream peanut butter, cream cheese, 1/2 cup sugar and melted butter in a large bowl. Beat cream with remaining sugar and vanilla in a bowl until peaks form. Stir 1/4 of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick). Spoon into crust. Refrigerate until firm.
Glaze: Bring cream to a boil in a 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 before serving.
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CREAM CHEESE PEANUT BUTTER PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust
1 cup vanilla wafer cookie crumbs
1/2 cup finely chopped pecans
6 tbsp unsalted butter, melted
2 tbsp sugar
1/4 tsp cinnamon
Filling
1 1/4 cups creamy peanut butter
1 (8 oz) pkg cream cheese, softened
1 cup confectioners sugar
2 tbsp unsalted butter, melted
1 1/4 cups whipping cream, chilled
1 tbsp vanilla
Glaze
1/2 cup whipping cream
4 oz semi-sweet chocolate
Crust: Mix ingredients in a 9 inch pie plate. Press mixture firmly into bottom and up sides of pan. Freeze while preparing filling.
Filling: Cream peanut butter, cream cheese, 1/2 cup sugar and melted butter in a large bowl. Beat cream with remaining sugar and vanilla in a bowl until peaks form. Stir 1/4 of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick). Spoon into crust. Refrigerate until firm.
Glaze: Bring cream to a boil in a 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 before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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