Peanut Butter Cream Pie

By by Sur La Table & Renée Behnke, <i>Memorable Recipes</i>
Images
Peanut Butter Cream Pie
Serves
Makes 12 to 16 servings
Ingredients
  • 1½ cups top-quality peanut butter (crunchy or smooth)
  • 12 ounces cream cheese, at room temperature
  • 1¼ cups sugar
  • 3 tablespoons unsalted butter, melted
  • 2½ cups whipping cream
  • 1 tablespoon pure vanilla extract
  • Chocolate curls, for serving (see below)
  • Chocolate fudge sauce, for serving

  • Graham Cracker Crust:
  • 1½ cups fine graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • ¼ cup sugar


Procedure
This simple pie is perfect for the little kid in all of us. Plan ahead, as it needs to refrigerate for a few hours before serving. If you feel up to making your own chocolate sauce for serving with the pie, try the one from Individual Chocolate Fondues (page 192). Use a top-quality peanut butter for this recipe, preferably natural style, which has the best peanut flavor.

For the graham cracker crust, preheat the oven to 375°F. Stir together the graham cracker crumbs, butter, and sugar in a medium bowl until well blended. Press the crumbs evenly onto the bottom and up the side of a 9- or 10-inch pie pan. Bake the crust for 6 to 8 minutes, until lightly browned. Set aside to cool completely.

Cream together the peanut butter, cream cheese, sugar, and melted butter in a large bowl with an electric mixer. Whip 1½ cups of the whipping cream in another bowl until soft peaks form, then whip in the vanilla extract. Fold the whipped cream into the peanut butter mixture in 3 or 4 batches. Pour the filling into the cooled pie shell. Refrigerate for at least 12 hours or overnight.

Just before serving, whip the remaining 1 cup whipping cream until soft peaks form. Cut the chilled pie into individual pieces and top each piece with a generous dollop of whipped cream. Finish with a sprinkle of chocolate curls and/or a drizzle of fudge sauce.

Peanut Butter Cream Pie

By by Sur La Table & Renée Behnke, <i>Memorable Recipes</i>
Serves
Makes 12 to 16 servings
Ingredients
  • 1½ cups top-quality peanut butter (crunchy or smooth)
  • 12 ounces cream cheese, at room temperature
  • 1¼ cups sugar
  • 3 tablespoons unsalted butter, melted
  • 2½ cups whipping cream
  • 1 tablespoon pure vanilla extract
  • Chocolate curls, for serving (see below)
  • Chocolate fudge sauce, for serving

  • Graham Cracker Crust:
  • 1½ cups fine graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • ¼ cup sugar


Procedure
This simple pie is perfect for the little kid in all of us. Plan ahead, as it needs to refrigerate for a few hours before serving. If you feel up to making your own chocolate sauce for serving with the pie, try the one from Individual Chocolate Fondues (page 192). Use a top-quality peanut butter for this recipe, preferably natural style, which has the best peanut flavor.

For the graham cracker crust, preheat the oven to 375°F. Stir together the graham cracker crumbs, butter, and sugar in a medium bowl until well blended. Press the crumbs evenly onto the bottom and up the side of a 9- or 10-inch pie pan. Bake the crust for 6 to 8 minutes, until lightly browned. Set aside to cool completely.

Cream together the peanut butter, cream cheese, sugar, and melted butter in a large bowl with an electric mixer. Whip 1½ cups of the whipping cream in another bowl until soft peaks form, then whip in the vanilla extract. Fold the whipped cream into the peanut butter mixture in 3 or 4 batches. Pour the filling into the cooled pie shell. Refrigerate for at least 12 hours or overnight.

Just before serving, whip the remaining 1 cup whipping cream until soft peaks form. Cut the chilled pie into individual pieces and top each piece with a generous dollop of whipped cream. Finish with a sprinkle of chocolate curls and/or a drizzle of fudge sauce.