Rich Peanut Butter Cream Cheese Pie with Peanut Chocolate Crust
.
Yield
16 servingsPrep
5 minCook
10 minReady
6½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 | cups |
peanuts, unsalted
dry-roaste |
*
|
| ¼ | cup |
sugar
|
|
| 4 | tablespoons |
butter, unsalted
melted |
|
| ¾ | cup |
chocolate chips (semi-sweet)
|
*
|
| Filling | |||
| 8 | ounces |
cream cheese (reduced-fat)
room temperature |
*
|
| ½ | cup |
peanut butter
|
|
| 2 | tablespoons |
peanut butter
|
|
| ¾ | cup |
sugar
powdered |
|
| ½ | cup |
milk
low-fat |
|
| 1 | cup |
heavy whipping cream
chillled |
|
| Garnish | |||
| ½ | ounce |
unsweetened chocolate
for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust: | |||
| 473 | ml |
peanuts, unsalted
dry-roaste |
*
|
| 59 | ml |
sugar
|
|
| 6E+1 | ml |
butter, unsalted
melted |
|
| 177 | ml |
chocolate chips (semi-sweet)
|
*
|
| Filling: | |||
| 231.2 | ml/g |
cream cheese (reduced-fat)
room temperature |
*
|
| 118 | ml |
peanut butter
|
|
| 3E+1 | ml |
peanut butter
|
|
| 177 | ml |
sugar
powdered |
|
| 118 | ml |
milk
low-fat |
|
| 237 | ml |
heavy whipping cream
chillled |
|
| Garnish: | |||
| 14.5 | ml/g |
unsweetened chocolate
for garnish |
|
Directions
Preheat the oven to 375℉ (190℃).
Place all the ingredients for the crust in a large bowl and toss them together with your hands or a wooden spoon.
Pat the mixture firmly into a 9" pie plate with your fingers, pushing it as far up the sides of the pan as possible.
Place the crust on the center oven rack and bake for 10 minutes.
Place it in the freezer to cool completely, 15 minutes.
For the filling, using an electric mixer on medium speed, cream the cream cheese, peanut butter and powdered sugar together in a medium size mixing bowl until light and fluffy, about 1½ minutes.
Scrape the bowl with a rubber spatula.
With the mixer on low speed, gradually add the milk and mix until it is incorporated, 10 seconds.
Scrape the bowl and mix several seconds more.
Whip the cream in another mixing bowl to soft peaks and fold it into the peanut butter mixture.
Scoop the filling into the pie shell and feeze the pie for at least 6 hours.
Two hours before serving, move the pie from the freezer to the refrigerator.
Shave chocolate over the top right before serving.
