Cream Cheese Peanut Butter Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Crust:1 cup vanilla wafers, crushed1/2 cup walnuts or pecans, finely chopped6 tbsp butter, melted2 tbsp sugar1/4 tsp cinnamonFilling:1 cup creamy peanut butter8 oz. cream cheese, room temperature1 cup powdered sugar2 tbsp butter, melted1 1/4 cups whipping cream, chilled1 tsp vanillaGlaze:1/2 cup whipping cream4 oz semisweet chocolate, finely chopped
20 minutes prep time.
2 hours cooling time.
Crust:
Mix all ingredients in 9-inch round pie pan. Press mixture firmly onto bottom and up sides of the pan. Freeze while preparing filling.
Filling:
Using electric mixer, beat peanut butter, cream cheese, 1/2 cup powdered sugar, and butter in a large bowl. Using clean, dry beaters, beat whipping cream with remaining powdered sugar and vanilla in a medium bowl until peaks form. Stir 1/4 of cream mixture into peanut butter mixture. Gently fold remaining cream mixture into peanut putter mixture. Spoon into crust and refrigerate until firm.
Glaze:
Bring cream to boil in small, heavy saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Cool glaze slightly (about 10 minute), then pour over filling tilt pan to coat top completely. Refrigerate at least one hour.
Number of Servings: 12
Recipe submitted by SparkPeople user SPORTSFANRG.
2 hours cooling time.
Crust:
Mix all ingredients in 9-inch round pie pan. Press mixture firmly onto bottom and up sides of the pan. Freeze while preparing filling.
Filling:
Using electric mixer, beat peanut butter, cream cheese, 1/2 cup powdered sugar, and butter in a large bowl. Using clean, dry beaters, beat whipping cream with remaining powdered sugar and vanilla in a medium bowl until peaks form. Stir 1/4 of cream mixture into peanut butter mixture. Gently fold remaining cream mixture into peanut putter mixture. Spoon into crust and refrigerate until firm.
Glaze:
Bring cream to boil in small, heavy saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Cool glaze slightly (about 10 minute), then pour over filling tilt pan to coat top completely. Refrigerate at least one hour.
Number of Servings: 12
Recipe submitted by SparkPeople user SPORTSFANRG.
Nutritional Info Amount Per Serving
- Calories: 484.8
- Total Fat: 38.9 g
- Cholesterol: 64.6 mg
- Sodium: 222.1 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 2.3 g
- Protein: 8.8 g
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