Peanut Butter and Cream Cheese Pie
Source of Recipe
List of Ingredients
1 cup heavy (whipping) cream
8 ounces cream cheese at room temperature
3/4 cup smooth peanut butter
1 cup sugar
1 Chocolate Crumb Crust **
Hot fudge for topping -- optional***
2 tablespoons chopped peanuts for topping -- optional
In a deep bowl, beat the cream until stiff peaks form. In a medium bowl
stir together the cream cheese, peanut butter, and sugar until well blended.
Fold in the whipped cream until blended. Pour the peanut butter mixture into
the prepared pie shell and spread to even the top. Top the pie with hot
and chopped nuts, if desired. Cover with plastic wrap and chill in the
for at least 2 hours before serving.
Makes one 9-inch pie
**Chocolate Crumb Crust
1 1/2 cups chocolate wafer crumbs (about 30 wafers)
1/4 cup sugar
1/2 cup (1 stick) butter, melted
Preheat the oven to 350 F. In a medium bowl, combine the crumbs and sugar.
Stir in the butter until all the crumbs are moistened. Empty the crumb
mixture into the pie plate and press it evenly around the bottom and sides
of the plate. Bake in the preheated oven for 8 to 10 minutes, or until set.
4 ounces semisweet chocolate, chopped
1/4 cup unsalted butter
1/4 cup heavy (whipping) cream
In a double boiler over barely simmering water, combine the chocolate and
butter; stir until melted and smooth. Stir in the cream just until well
mixed. Remove from heat, cover to keep warm, and set aside.