Peanut Butter Pie With Fudge Topping Recipe

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Ingredients & Directions

You can use store bought or
-make one yourself:
1 c Graham cracker crumbs (about
-15 individual crackers)
1/4 c Sugar
1/4 c (1/2 stick) unsalted butter;
-cut into pieces; softened

8 oz Cream cheese; softened
1 c Creamy peanut butter (do not
-use old-fashioned or
-freshly ground)
1 c Confectioners’ sugar
2 tb Unsalted butter; softened
1 tb Pure vanilla extract
1/2 c Heavy cream; well chilled

1/2 c Heavy cream
6 oz Semisweet chocolate; chopped

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Thu, 11 Jul 1996 22:48:51 EDT
Crust: Preheat the oven to 350 F, with a rack in the lower third. In a
medium bowl, combine the graham cracker crumbs, sugar and butter until well
blended. Press evenly into a buttered 9-inch pie pan, reaching up to but
not over the rim. Bake until lightly browned, about 10 minutes. Cool the
crust completely on a wire rack.

Filling: Beat the cream cheese and peanut butter with an electric mixer at
medium speed until well blended. Add the confectioners’ sugar, butter and
vanilla and continue beating until fluffy. Whip the cream until not quite
stiff. Fold a large spoonful of the whipped cream into the peanut butter
mixture to lighten it; gently fold in the remainder. Carefully spoon the
filling into the cooled crust, spreading evenly. Loosely cover the pie and
refrigerate until firm, about 3 hours. (You can put it in the freezer, if
you’d like to speed it up.

Fudge Topping: Bring the cream to a simmer in a small, heavy saucepan. Add
the chocolate and stir until smooth. Set aside to cool to lukewarm. Gently
spread the topping over the cooled pie. Refrigerate until firm, about 3
hours. (This pie can be made 1 day ahead; cover it loosely with wax paper
or plastic wrap and refrigerate.)

Cut the pie into wedges and serve cold.

Recipe is from _Classic Home Desserts_ by Richard Sax.

EAT-L Digest 10 July 96

From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,

8 Servings

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