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Peanut Butter Pie

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Submitted by nikynoodle

YIELD

1 pie

PREP

20 min

COOK

10 min

READY

6 hrs

Ingredients

1 237
½ 118
CUP ML BROWN SUGAR, LIGHT
firmly packed *
¼ 59
CUP ML BUTTER
melted
2 473
CUPS ML PEANUT BUTTER
2 473
CUPS ML SUGAR
16 462.4
OUNCES ML/G CREAM CHEESE
at room temperature
2 3E+1
TABLESPOONS ML BUTTER
melted
2 1E+1
TEASPOONS ML VANILLA EXTRACT
1 ½ 355
CUPS ML WHIPPED CREAM
4 115.6
OUNCES ML/G SEMI-SWEET CHOCOLATE
null, null
3 45
TABLESPOONS ML COFFEE
hot
2 1E+1
TEASPOONS ML COFFEE
hot

Directions

Combine crumbs, brown sugar and ¼ cup butter.

Press into bottom and halfway up sides of 9 inch springform pan or pie pan.

Beat peanut butter, sugar, cream cheese, 2 tablespoons butter and vanilla in large bowl of electric mixer until smooth and creamy.

Beat cream until soft peaks form.

Fold whipping cream into peanut butter mixture.

Spoon into crust. Refrigerate 6 hours. Melt chocolate with coffee in double boiler over gently simmering water.

Spread a top filling.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 481g (17.0 oz)
Amount per Serving
Calories 1896 64% from fat
 % Daily Value *
Total Fat 135g 207%
Saturated Fat 57g 283%
Trans Fat 0g
Cholesterol 190mg 63%
Sodium 1137mg 47%
Total Carbohydrate 50g 50%
Dietary Fiber 9g 37%
Sugars g
Protein 87g
Vitamin A 45% Vitamin C 0%
Calcium 19% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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