Chocolate Crusted Peanut Butter Pie
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8 Servings
Crust:
2 c Unsalted peanuts, dry-roaste
1/4 c Sugar
4 tb Unsalted butter; melted
3/4 c Semisweet chocolate chips
Filling:
8 oz Cream cheese; at room temp.
1/2 c Peanut butter
2 tb Peanut butter
3/4 c Powdered sugar
2 tb Powdered sugar
1/2 c Milk
1 c Whipping cream; chillled
1/2 oz Unsweetened chocolate; for g
Recipe by: All Butter Cookbook Preheat the oven to 375. Place all the
ingredients for the crust in a large bowl and toss them together with
your hands or a wooden spoon. Pat the mixture firmly into a 9" pie
plate with your fingers, pushing it as far up the sides of the pan as
possible. Place the crust on the center oven rack and bake for 10
minutes. Place it in the freezer to cool completely, 15 minutes. For
the filling, using an electric mixer on medium speed, cream the cream
cheese, peanut butter and powdered sugar together in a medium size
mixing bowl until light and fluffy, about 1 1/2 minutes. Scrape the
bowl with a rubber spatula. With the mixer on low speed, gradually
add the milk and mix until it is incorporated, 10 seconds. Scrape the
bowl and mix several seconds more. Whip the cream in another mixing
bowl to soft peaks and fold it into the peanut butter mixture. Scoop
the filling into the pie shell and feeze the pie for at least 6
hours. Two hours before serving, move the pie from the freezer to the
refrigerator. Shave chocolate over the top right before serving.
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