| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Pies |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Vanilla wafer cookie crumbs |
| 1/2 |
c |
Finely chopped pecans |
| 6 |
tb |
Unsalted butter, melted |
| 2 |
tb |
Sugar |
| 1/4 |
ts |
Cinnamon |
| 1 1/4 |
c |
Creamy peanut butter |
| 8 |
oz |
Cream cheese, room temp |
| 1 |
c |
Powdered sugar |
| 2 |
tb |
Unsalted butter, melted |
| 1 1/4 |
c |
Whipping cream, chilled |
| 1 |
tb |
Vanillla |
| 1/2 |
c |
Whipping cream |
| 4 |
oz |
Semisweet chocolate, finely chopped |
INSTRUCTIONS
CRUST
FILLING
GLAZE
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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