"The belly rules the mind."--Spanish Proverb


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This recipe for PIE ~ PEANUT BUTTER, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 29, 2008


1 c. graham cracker crumbs
1/4 c. sugar
1/4 c. unsalted butter, cut into pieces

8 oz. cream cheese
1 c. creamy peanut butter
1 c. plus 2 T. powdered sugar
2 T. unsalted butter
1/2 c. chilled whipping cream
1 T. vanilla

1/2 c. whipping cream
6 oz. semi-sweet chocolate, chopped

To Make Crust: Generously butter 9 inch pie pan. Mix all ingredients in bowl. Press into pan. Refrigerate for one hour.

To Make Filling: Beat softened cream cheese and peanut butter in large bowl until well blended. Add 1 c. powdered sugar and butter. Beat until fluffy. In a separate bowl, beat whipping cream until soft peaks form. Gradually add remaining 2 T. powdered sugar and vanilla till peaks are stiff. Fold 1/3 of cream into peanut butter mixture to lighten, then gently fold in remaining cream. Spoon into crust. Refrigerate until firm (about three hours).

To Make Topping: Bring cream to a simmer in a heavy saucepan over low heat. Add chocolate an stir until smooth. Cool. Spread topping over pie. Refrigerate (or freeze) until firm. Can be made several days ahead, if frozen.




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