PEANUT BUTTER PIE WITH FUDGE TOPPING
1 c. graham cracker crumbs
1/4 c. sugar
1/4 c. (1/2 stick) unsalted butter, cut into pieces, room temp.
FILLING:
8 oz. cream cheese, room temp.
1 c. creamy peanut butter (do not use old-fashioned style or freshly
ground)
1 c. plus 2 tbsp. powdered sugar
2 tbsp. (1/4 stick) unsalted butter, room temp.
1/2 c. chilled whipping cream
1 tbsp. vanilla extract
TOPPING:
1/2 c. whipping cream
6 oz. semi-sweet 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; 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 in heavy small saucepan over low heat.
Add chocolate and stir until smooth. Cool to lukewarm. Spread topping over pie.
Refrigerate until firm, about 3 hours.
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
