Cream Cheese Peanut Butter Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Pies | 8 | Servings | |
INGREDIENTS
| 1 | c | Vanilla wafer cookie crumbs |
| 1/2 | c | Finely chopped pecans |
| 6 | T | Unsalted butter, melted |
| 2 | T | Sugar |
| 1/4 | t | Cinnamon |
| 1 1/4 | c | Creamy peanut butter |
| 8 | oz | Cream cheese, room temp |
| 1 | c | Powdered sugar |
| 2 | T | Unsalted butter, melted |
| 1 1/4 | c | Whipping cream, chilled |
| 1 | T | Vanillla |
| 1/2 | c | Whipping cream |
| 4 | oz | Semisweet chocolate |
| finely chopped |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 685
Calories From Fat: 467
Total Fat: 54.8g
Cholesterol: 76.5mg
Sodium: 158.6mg
Potassium: 369.5mg
Carbohydrates: 45.9g
Fiber: 4g
Sugar: 29.7g
Protein: 11.8g