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Cream Peanut Butter Pie with Chocolate Coffee Topping

 

Cream Peanut Butter Pie with Chocolate Coffee Topping recipe
25

Yield

16

servings

Prep

30

min

Cook

0

min

Ready

7

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

Crust
1 ½ cups graham cracker crumbs
*
2 tablespoons sugar
½ cup butter, unsalted
= melted and cooled
Filling
1 ½ cups heavy whipping cream
12 ounces cream cheese
=cut into squares
1 cup peanut butter
¾ cup sugar
superfine
2 teaspoons vanilla extract
Topping
¾ cup chocolate chips (semi-sweet)
*
1 tablespoon butter
2 tablespoons coffee
strong brewed

Directions

Crust: Mix together graham cracker crumbs, sugar and butter.

Press into 9 inch pie plate or 9 inch springform pan.

Freeze 1 hour.

Filling: Using electric mixer beat heavy cream on high speed until stiff peaks form.

Set aside.

Beat together cream cheese, peanut butter, sugar and vanilla in large bowl. (You can use same beaters.) Beat until light and fluffy.

Fold half of the whipped cream into peanut butter mixture until combined.

Add remaining half of cream.

Fold until well blended. Spoon mixture into frozen crust.

Spread evenly. Cover lightly with foil and refrigerate about 4 to 6 hours.

Topping: In small saucepan melt together the chocolate chips, butter and coffee.

Stir over low heat untilsmooth.

Cool about 15 minutes.

Spread over top of pie leaving a 1 inch rim around edges without topping.

Chill 1 hour.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 143877% of calories from fat
 % Daily Value *
Total Fat 123g 189%
Saturated Fat 63g 314%
Trans Fat 0g
Cholesterol 287mg 96%
Sodium 681mg 28%
Total Carbohydrate 23g 23%
Dietary Fiber 4g 17%
Sugars g
Protein 51g
Vitamin A 66% Vitamin C 1%
Calcium 17% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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