Peanut Butter Pie with Fudge Topping
I'm interested in obtaining the recipe for peanut butter pie from
a local place called the Daisy Flour Mill. It's got a graham cracker
crust, a peanut butter filling and a luscious chocolate topping.
This rich pie is just the type of dessert my family would love. --Stephanie
Walden Rochester, New York
Crust
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
Filling
8 ounces cream cheese, room temperature
1 cup creamy peanut butter
1 cup plus 2 tablespoons powdered sugar
2 tablespoons (1/4 stick) unsalted butter, room temperature
1/2 cup chilled whipping cream
1 tablespoon vanilla extract
Topping
1/2 cup whipping cream
6 ounces semisweet chocolate, chopped
For crust:
Generously butter 9-inch diameter pie plate. Mix all ingredients
in medium bowl. Press mixture evenly in prepared pan. Refrigerate
1 hour.
For filling:
Using electric mixer, beat cream cheese and peanut butter in large
bowl until well blended. Add 1 cup powdered sugar and butter and
beat until fluffy. Beat cream in medium bowl until soft peaks form.
Gradually add remaining 2 tablespoons sugar and vanilla and beat to stiff
peaks. Fold 1/3 of cream into peanut butter mixture to lighten.
Gently fold in remaining cream. Spoon into crust. Refrigerate
until firm, about 3 hours.
For topping:
Bring cream to simmer 4 in heavy small saucepan over low heat.
Add chocolate and stir until smooth. Coot to lukewarm. Spread
topping over pie. Refrigerate until firm, about 3 hours. (Can be
prepared 1 day ahead. Cover.) Cut into wedges and serve.
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