Peanut Butter Pie
Yield
1 piePrep
20 minCook
10 minReady
6 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
graham cracker crumbs
|
*
|
| ½ | cup |
brown sugar, light
firmly packed |
*
|
| ¼ | cup |
butter
melted |
|
| 2 | cups |
peanut butter
|
|
| 2 | cups |
sugar
|
|
| 16 | ounces |
cream cheese
at room temperature |
|
| 2 | tablespoons |
butter
melted |
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 ½ | cups |
whipped cream
|
|
| 4 | ounces |
semi-sweet chocolate
null, null |
|
| 3 | tablespoons |
coffee
hot |
|
| 2 | teaspoons |
coffee
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
graham cracker crumbs
|
*
|
| 118 | ml |
brown sugar, light
firmly packed |
*
|
| 59 | ml |
butter
melted |
|
| 473 | ml |
peanut butter
|
|
| 473 | ml |
sugar
|
|
| 462.4 | ml/g |
cream cheese
at room temperature |
|
| 3E+1 | ml |
butter
melted |
|
| 1E+1 | ml |
vanilla extract
|
|
| 355 | ml |
whipped cream
|
|
| 115.6 | ml/g |
semi-sweet chocolate
null, null |
|
| 45 | ml |
coffee
hot |
|
| 1E+1 | 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.
