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  • Cream Cheese Peanut Butter Pie

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    Cream Cheese Peanut Butter Pie
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. vanilla wafer cookie crumbs
    • 1/2 c. finely minced pecans
    • 6 Tbsp. unsalted butter melted
    • 2 Tbsp. sugar
    • 1/4 tsp cinnamon
    • 1 1/4 c. creamy peanut butter
    • 8 ounce cream cheese room temp
    • 1 c. powdered sugar
    • 2 Tbsp. unsalted butter melted
    • 1 1/4 c. whipping cream chilled
    • 1 Tbsp. vanillla
    • 1/2 c. whipping cream
    • 4 ounce semisweet chocolate finely minced

    Directions

    1. For crust: Mix all ingredients in 9-inch round pie pan. Press mix firmly into bottom and up sides of pan. Freeze while preparing peanut butter filling.
    2. For filling: Using electric mixer, beat peanut butter, cream cheese, 1/2 c sugar and melted butter in large bowl. Using clean dry beaters, beat cream with remaining 1/2 c. sugar and vanilla in medium bowl till peaks form. Stir 1/4 of cream into peanut butter mix, then mix in remaining cream (mix will be thick). Spoon into prepared crust. Chill till hard.
    3. For glaze: Bring cream to boil in heavy small saucepan. Reduce heat to low. Add in chocolate and stir till melted and smooth. Cold glaze slightly; pour over filling. Tilt pan, coating top completely. Chill at least 1 hour.
    4. Can be prepared 1 day ahead. Cut into wedges to serve.
    5. Serves 8.For the success of this recipe, use a creamy-style peanut butter; don't use an unsweetened freshly grnd one.

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