Cream Cheese Peanut Butter Pie Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
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 cup: Creamy peanut butter,
8 ounce: Cream cheese, room temp
1 cup: Powdered sugar,
2 tbsp: Unsalted butter, melted
1 1/4 cup: Whipping cream, chilled
1 tbsp: Vanillla,
GLAZE
1/2 cup: Whipping cream,
4 ounce: Semisweet chocolate, finely chopped
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Pies