Cream Cheese Peanut Butter Pie
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Yield: 8 Ready in 1 hours
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|8 ozCream cheese; room temperature|
|1 cPowdered sugar|
|1 cVanilla wafer cookie crumbs|
|1 1/4 cpeanut butter; Creamy|
|2 tbUnsalted butter; melted|
|1 1/4 cWhipping cream; chilled|
|1/2 cpecans; Finely chopped|
|6 tbUnsalted butter; melted|
|4 ozSemisweet chocolate|
|1/2 cWhipping cream|
Cream Cheese Peanut Butter Pie Preparation
For crust: Mix all ingredients in 9-inch round pie pan. Press mixture firmly into bottom and up sides of pan. Freeze while preparing peanut butter filling. For filling: Using electric mixer, beat peanut butter, cream cheese, 1/2 c sugar and melted butter in large bowl. Using clean dry beaters, beat cream with remaining 1/2 cup sugar and vanilla in medium bowl until peaks form. Stir 1/4 of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick). Spoon into prepared crust. Refrigerate until firm. For glaze: Bring cream to boil in heavy small 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. Can be prepared 1 day ahead. Cut into wedges to serve. Serves 8. For the success of this recipe, use a creamy-style peanut butter; do not use an unsweetened freshly ground one. From the Locust Tree Inn Restaurant in New Paltz, New York. Bon Appetit, March 1988. Submitted By BRIAN_MACFARLANE@CREST.SRHS.K12.NJ.US (BRIAN MACFARLANE) On TUE, 21 NOV 95 114439 -0500
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