Cream cheese peanut butter pie

8 Servings

Ingredients

Quantity Ingredient
1 cup Vanilla wafer cookie crumbs
½ cup Finely chopped pecans
6 tablespoons Unsalted butter, melted
2 tablespoons Sugar
¼ teaspoon Cinnamon
1¼ cup Creamy peanut butter
8 ounces Cream cheese, room temp
1 cup Powdered sugar
2 tablespoons Unsalted butter, melted
1¼ cup Whipping cream, chilled
1 tablespoon Vanillla
½ cup Whipping cream
4 ounces Semisweet chocolate, finely chopped

Directions

CRUST

FILLING

GLAZE

For crust: Mix all ingredients in 9-inch round pie pan. Press mixture firmly into bottom and up sides of pan. Freeze while preparing peanut butter filling.

For filling: Using electric mixer, beat peanut butter, cream cheese, ½ c sugar and melted butter in large bowl. Using clean dry beaters, beat cream with remaining ½ cup sugar and vanilla in medium bowl until peaks form. Stir ¼ of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick). Spoon into prepared crust. Refrigerate until firm.

For glaze: Bring cream to boil in heavy small saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Cool glaze slightly; pour over filling. Tilt pan, coating top completely.

Refrigerate at least 1 hour.

Can be prepared 1 day ahead. Cut into wedges to serve. Serves 8.

For the success of this recipe, use a creamy-style peanut butter; do not use an unsweetened freshly ground one.

From the Locust Tree Inn Restaurant in New Paltz, New York. Bon Appetit, March 1988. Submitted By BRIAN_MACFARLANE@... (BRIAN MACFARLANE) On TUE, 21 NOV 95 114439 -0500

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