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    Peanut Butter Brownie Cream Pie

    Source of Recipe


    List of Ingredients

    3/4 cup flour
    3/4 cup confectioners' sugar
    1/2 cup cocoa
    1/2 cup butter, melted OR use purchased chocolate graham cracker crust, if desired

    1 cup chunky peanut butter
    1 cup confectioners' sugar
    1/2 cup whipping cream

    1 1/2 cups whipping cream
    1 cup confectioners' sugar
    1 tsp. vanilla
    1 (3-oz.) pkg. cream cheese, softened (See note)
    1/4 cup purchased chocolate sauce


    To make crust: Preheat oven to 350 degrees. In medium bowl combine all crust ingredients. Press into greased 9-inch glass or metal pie plate. Bake 10 minutes. Remove from oven and cool completely.
    To make filling: In small bowl combine peanut butter, confectioners' sugar and whipping cream. Stir until well mixed. Spread on bottom of cooled crust.
    To make topping: In medium bowl, using electric mixer, whip cream until soft peaks form. Stir in confectioners' sugar and vanilla. Add cream cheese and continue beating until stiff peaks form. Spread on top of peanut butter layer. Cover with plastic wrap and refrigerate several hours. Serve each piece with a drizzle of chocolate sauce.
    Note: Cream cheese must be completely smooth and creamy soft to work into whipping cream. Fifteen to 20 seconds in the microwave will help to whisk it smooth, but it should not be hotter than lukewarm when added to whipping cream.

    Serves 8.

    Nutritional analysis per serving: 741 calories, 52 grams total fat, 123 milligrams cholesterol, 218 milligrams sodium, 5.3 grams fiber and 11 grams protein.

    First-place winner, C&H Sugar 1999 Dream Kitchen Baking Contest




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