Chocolate Peanut crusted Peanut Butter Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: FOR CRUST:
2 C coarsely chopped dry roasted peanuts (it calls for unsalted, but I used salted)
1/4 C granulated sugar
4 T (1/2 stick) butter, melted (again, calls for unsalted, but I used salted)
3/4 C semisweet chocolate chips (I think I used a bit more of bittersweet chips)
FOR FILLING:
8 oz cream cheese at room temp (I use the light or neuchatel cream cheese)
1/2 C plus 2T peanut butter (can be smooth or crunchy - I prefer crunchy)
3/4C plus 2T confectioners sugar
1/2 C milk
1 C chilled heavy whipping cream
1/2 oz unsweetened chocolate for shavings and/or chocolate sauce to drizzle
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Directions: |
Directions:1 - preheat oven to 375 degrees.
2 - place all the ingredients for the crust in a large bowl and toss them together with your hands or a spoon.
3 - pat the crust mixture firmly into a 9 inch pie plate, pressing it as far up the sides of the pan as possible.
4 - bake the cruse on a rack in the center of the oven for 10 minutes. Cool on a rack for a few minutes then place it in the freezer to cool completely for 15 minutes.
5 - for the filling, using an electric mixer on medium speed, cream the cream cheese, peanut butter, and confectioners sugar together until light and fluffy - about 1 1/2 minutes, scraping the sides of the bowl with a spatula..
6 - with the mixer on low speed, gradually add the milk and mix until it is incorporated, about 10 seconds. Mix and scrape some more....
7 - in another mixing bowl, whip the cream to soft peaks and fold it into the peanut butter mixture.
8 - scoop the filling into the pie shell and freeze the pie for at least 6 hrs.
9 - Two hours before serving, move the pie from the freezer to the fridge. Shave chocolate over the top to serve. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:not too long really |
Personal
Notes: |
Personal
Notes: This is amazing!
If you think to thaw it a bit, it is really wonderful. But if you must eat it immediately and it's frozen, it is still wonderful, particularly with chocolate syrup (homemade if possible) drizzled over it.
This is mostly from Rosie's All-Butter, Fresh Cream, Sugar Packed, No-Holds-Barred Baking Book.
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