Peanut Butter Cream Cheese Pie |
| Name: |
Regina Fox |
| Base: |
MCLB Albany |
| Recipe: |
Peanut Butter Cream Cheese Pie
2 cups finely crushed chocolate sandwich cookies
1/2 cup plus 2 tablespoons sugar, divided
1/4 cup butter, melted
1-3/4 cups plus 1-1/2 tablespoons heavy whipping cream, divided
1-1/2 cups semisweet morsels, divided
1/3 cups plus 2 tablespoons coarsely chopped peanuts, divided
2 tablespoons vanilla extract
1 package (3 oz) cream cheese, softened
1 cup chunky peanut butter
Combine crushed cookies, 2 tablespoons sugar and butter in a medium bowl. Press onto bottom and up sides of a 9-in. pie plate. Bake at 350 for 5 minutes. Cool on wire rack for 15 minutes. Freeze for at least 10 minutes.
Heat 3/4 cup cream just to a boil. Remove from heat. Add 1-1/4 cups morsels and 1/3 cup peanuts. Stir until chocolate is melted. Spread chocolate mixture over bottom and up sides of pie shell. Freeze for at least 15 minutes.
In a mixing bowl, beat 1 cup cream until stiff peaks form. adding vanilla one tablespoon at a time. Beat cream cheese and 1/2 cup sugar in a large mixing bowl for 4 minutes or until sugar is dissolved. Gradually beat in peanut butter. Fold in whipped cream mixture. Spoon mixture into pie shell.
Combine 1/4 cup morsels and 1-1/2 tablespoons cream in a small, heavy plastic bag. Microwave on high for 1 minute, knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut small hole in corner of bag; squeeze to drizzle over pie. Sprinkle with 2 tablespoons peanuts.
Freeze for 1 hour or until chocolate is set. Cover. Let stand at room temperature for 30 minutes before serving. Yield: 10 servings.
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