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Dairy, Grains Pie 8 Servings

INGREDIENTS

You can use store bought or
make one yourself:
1 c Graham cracker crumbs, about
15 individual crackers
1/4 c Sugar
1/4 c 1/2 stick unsalted butter
cut into pieces softened
8 oz Cream cheese, softened
1 c Creamy peanut butter, do not
use old-fashioned or
freshly ground
1 c Confectioners' sugar
2 T Unsalted butter, softened
1 T Pure vanilla extract
1/2 c Heavy cream, well chilled
1/2 c Heavy cream
6 oz Semisweet chocolate, chopped

INSTRUCTIONS

From:    Felicia Pickering <MNHAN063@SIVM.SI.EDU>  Date:    Thu, 11 Jul
1996 22:48:51 EDT Crust: Preheat the oven to 350  F, with a rack in the
lower third.  In a medium bowl, combine the  graham cracker crumbs,
sugar and butter until well blended.  Press  evenly into a buttered
9-inch pie pan, reaching up to but not over  the rim. Bake until
lightly browned, about 10 minutes. Cool the crust  completely on a wire
rack.  Filling: Beat the cream cheese and peanut butter with an
electric  mixer at medium speed until well blended.  Add the
confectioners'  sugar, butter and vanilla and continue beating until
fluffy.  Whip  the cream until not quite stiff.  Fold a large spoonful
of the  whipped cream into the peanut butter mixture to lighten it;
gently  fold in the remainder. Carefully spoon the filling into the
cooled  crust, spreading evenly. Loosely cover the pie and refrigerate
until  firm, about 3 hours.  (You can put it in the freezer, if you'd
like  to speed it up.  Fudge Topping: Bring the cream to a simmer in a
small, heavy  saucepan. Add the chocolate and stir until smooth.  Set
aside to cool  to lukewarm. Gently spread the topping over the cooled
pie.  Refrigerate until firm, about 3 hours.  (This pie can be made 1
day  ahead; cover it loosely with wax paper or plastic wrap and
refrigerate.)  Cut the pie into wedges and serve cold.  Recipe is from
Classic Home Desserts by Richard Sax.  EAT-L Digest 10 July 96  From
the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 402
Calories From Fat: 309
Total Fat: 35.7g
Cholesterol: 94.8mg
Sodium: 105.9mg
Potassium: 64.1mg
Carbohydrates: 21.7g
Fiber: 1.3g
Sugar: 7.2g
Protein: 3.3g


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