Chocolate Peanut Butter Pie
Servings: 8
Ingredients:
-
1-1/2 cups (375 mL) chocolate wafer crumbs
1/3 cup (75 mL) butter, melted
Filling:
1/2 cup (125 mL) whipping cream
1 pkg (8 oz/250 g) cream cheese, cubed
1 cup (250 mL) smooth peanut butter
2 tbsp (25 mL) butter, softened
1 tbsp (15 mL) vanilla
1 cup (250 mL) icing sugar
Topping:
6 oz (175 g) bittersweet or semisweet chocolate
1/2 cup (125 mL) whipping cream
2 tbsp (25 mL) 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.)
Additional Information
Source
© CanadianLiving.com
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