April 10, 2010

Chocolate Peanut Butter Pie

  • 1 cup chocolate wafer crumbs
  • 1/2 cup chopped peanuts
  • 6 Tbsp. unsalted butter, melted
  • 3 Tbsp. sugar
  • 1 1/4 cup crunchy peanut butter
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 2 tsp. vanilla
  • 1 1/4 cup whipping cream
  • 1/2 cup cream
  • 4 ounces semi-sweet or bittersweet chocolate, chopped
  • 3/4 cup whipping cream
  • chocolate curls
Butter a 10-inch glass pie pan. Mix all ingredients for crust and press firmly into prepared pan. Freeze while preparing filling. Use an electric mixer, beat peanut butter, cream cheese and 1/2 cup sugar until smooth. In another bowl, beat whipping cream with 1/2 cup sugar and vanilla until soft peaks form. Gently and gradually fold cream into peanut butter mixture. FILLING WILL BE THICK. Spread filling evenly into prepared crust. Refrigerate until firm.
Bring cream to a boil reduce the heat and stir in chopped chocolate until melted and smooth. Remove pie from refrigerator and pour glaze over top of filling, tilting pie pan to coat top of pie completely. Return to refrigerator until set or overnight.
Whip cream until stiff peaks form. Spoon into pastry bag fitted with a large star tip. Remove pie from refrigerator and pipe large stars on outside edge of pie. If desired, sprinkle with chocolate curls.
Slice and serve.
Yield: Serves 8
Recipe by:
Carole Resnick

Cleveland, OH 

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