Chocolate Peanut Butter Pie
This recipe makes 8 servings
Ingredients
- 1-1/2 cups chocolate wafer crumbs 1-1/2 cups chocolate wafer crumbs
- 1/3 cup butter , melted1/3 cup butter, melted
- Filling:
- 1/2 cup whipping cream 1/2 cup whipping cream
- 1 pkg (8 oz/250 g) cream cheese , cubed1 pkg (8 oz/250 g) cream cheese, cubed
- 1 cup smooth peanut butter 1 cup smooth peanut butter
- 2 tbsp butter , softened2 tbsp butter, softened
- 1 tbsp vanilla 1 tbsp vanilla
- 1 cup icing sugar 1 cup icing sugar
- Topping:
- 6 oz bittersweet chocolate 6 oz bittersweet chocolate or semisweet chocolate
- 1/2 cup whipping cream 1/2 cup whipping cream
- 2 tbsp roasted peanuts , chopped2 tbsp roasted peanuts, chopped
Preparation
Preheat oven to 350°F (180°C).
In bowl, toss crumbs with butter. Pat into 9-inch (23 cm) pie plate, without covering rim. Bake in centre of oven until firm, about 8 minutes. Let cool.
Filling:
In bowl, whip cream; set aside. In large bowl, beat cream cheese until smooth; beat in peanut butter, butter and vanilla. Beat in icing sugar until fluffy. Fold one-quarter of the whipped cream into filling; fold in remaining cream. Spread over crust. Cover loosely and refrigerate until firm, about 2 hours.
Topping:
Meanwhile, chop chocolate finely; place in heatproof bowl. In small saucepan, warm cream over medium-low heat until bubbles form around edge; pour over chocolate and stir until melted. Let cool. Drizzle over filling; sprinkle with nuts. Cover loosely and refrigerate until set, 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Source : © CanadianLiving.com
- Keywords : Dessert; Chocolate; Peanut butter; Freeze; Cream cheese;
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