Cream Cheese Peanut Butter Pie
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Cream Cheese Peanut Butter Pie calories by ingredient
Introduction
This pie is far from low-fat or low-cal, but is delicious! It's a family recipe from Thanksgivings as a kid. I remember doing it by hand (before electric mixers) with a whisk. Much easier these days! With this recipe, a little bit goes a long way - it is a very rich dessert! This pie is far from low-fat or low-cal, but is delicious! It's a family recipe from Thanksgivings as a kid. I remember doing it by hand (before electric mixers) with a whisk. Much easier these days! With this recipe, a little bit goes a long way - it is a very rich dessert!Number of Servings: 12
Ingredients
-
Crust:
1 cup vanilla wafers, crushed
1/2 cup walnuts or pecans, finely chopped
6 tbsp butter, melted
2 tbsp sugar
1/4 tsp cinnamon
Filling:
1 cup creamy peanut butter
8 oz. cream cheese, room temperature
1 cup powdered sugar
2 tbsp butter, melted
1 1/4 cups whipping cream, chilled
1 tsp vanilla
Glaze:
1/2 cup whipping cream
4 oz semisweet chocolate, finely chopped
Directions
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.