Title: Chocolate Crusted Peanut Butter Pie
Categories: Pie
Yield: 8 Servings
| | | Crust: |
| 2 | c | Unsalted peanuts, dry-roaste |
| 1/4 | c | Sugar |
| 4 | tb | Unsalted butter; melted |
| 3/4 | c | Semisweet chocolate chips |
| | | Filling: |
| 8 | oz | Cream cheese; at room temp. |
| 1/2 | c | Peanut butter |
| 2 | tb | Peanut butter |
| 3/4 | c | Powdered sugar |
| 2 | tb | Powdered sugar |
| 1/2 | c | Milk |
| 1 | c | Whipping cream; chillled |
| 1/2 | oz | Unsweetened chocolate; for g |
Recipe by: All Butter Cookbook Preheat the oven to 375. Place all the
ingredients for the crust in a large bowl and toss them together with your
hands or a wooden spoon. Pat the mixture firmly into a 9" pie plate with
your fingers, pushing it as far up the sides of the pan as possible. Place
the crust on the center oven rack and bake for 10 minutes. Place it in the
freezer to cool completely, 15 minutes. For the filling, using an electric
mixer on medium speed, cream the cream cheese, peanut butter and powdered
sugar together in a medium size mixing bowl until light and fluffy, about 1
1/2 minutes. Scrape the bowl with a rubber spatula. With the mixer on low
speed, gradually add the milk and mix until it is incorporated, 10 seconds.
Scrape the bowl and mix several seconds more. Whip the cream in another
mixing bowl to soft peaks and fold it into the peanut butter mixture. Scoop
the filling into the pie shell and feeze the pie for at least 6 hours. Two
hours before serving, move the pie from the freezer to the refrigerator.
Shave chocolate over the top right before serving.