Recipe

Peanut Butter Silk Pie Recipe

Add Step-by-Step Photos	Crossfire / All my dishes 1 year, 12 months ago This peanut butter silk pie has a graham cracker crust, a thin layer of fudge, and a cream cheese - peanut butter filling. Prep:20m Cook:15m Servings:12	Crossfire
	fudge peanut butter

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Ingredients

graham cracker crust for 9-inch pie*

Fudge Layer

1 cup granulated sugar

2 ounces bittersweet chocolate

1/3 cup evaporated milk

1 tablespoon corn syrup

1 heaping tablespoon peanut butter

Filling

8 ounces cream cheese

1/2 cup peanut butter

1 cup powdered sugar

1 tsp. vanilla

1/2 cup milk

2 cups whipped topping

Directions

*Purchase a large graham cracker crust or make your own:

Mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter or margarine; pat into a 9-inch pie plate and chill for about 30 minutes before filling. If a crispier crust is desired, bake at 375° for about 7 minutes before filling.

In a medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage (see below), or about 234° to 240° on a candy thermometer. Remove from heat; stir in peanut butter. Beat lightly for a few minutes; pour into bottom of pie crust. Chill thoroughly before filling.

In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk. Fold in whipped topping until well blended. Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts. Chill thoroughly before serving.

To test for soft ball stage:

Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.

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