Peanut Butter Pie With Chocolate Crust
From rosemaryblue 17 years ago
- 10 minutes to make
- Serves 8
Like pie from Rosie's Bakery. A delicious crust filled with a light, creamy, peanut butter filling. Frozen, then removed two hours before serving.
Ingredients
- FILLING shopping list
- 1 8 ounce package Philly cheese, room temperature shopping list
- 1/2 cup plus 2 tablespoons peanut butter (you may use creamy or crunchy) shopping list
- 3/4 cup plus 2 tablespoons powdered sugar shopping list
- 1/2 cup milk shopping list
- 1 cup chilled heavy whipping cream shopping list
- 1 teaspoon pure vanilla extract shopping list
- unsweetened chocolate for shaving shopping list
- CRUST shopping list
- 2 cups unsalted dry roasted peanuts, *coarsely* chopped shopping list
- 1/2 cup sugar shopping list
- 1/2 stick unsalted butter, melted shopping list
- 3/4 cup semisweet chocolate chips shopping list
How to make it
- In large bowl, toss all the ingredients for CRUST with wooden spoon or your hands
- Press mixture into 9 inch pie plate, pressing it up sides as far as you can
- Bake at 350 for about 12 minutes
- When baked, place in freezer for about 15 minutes or to cool completely
- In large mixing bowl, with electric mixer, cream the cream cheese, sugar, peanut butter
- Beat until light and fluffy (maybe 2 minutes)
- Scrape down sides, with mixer on low speed, add milk until blended well
- In another bowl, whip cream until soft peaks are formed, adding vanilla
- Fold this into peanut butter mixture
- Spoon into pie shell
- Return to freezer for at least 4-6 hours
- Two hours before serving, remove pie from freezer
- Place in refrigerator
- Before serving, shave chocolate with vegetable peeler, and sprinkle over pie
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