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 Posted: Tue Jul 17, 2012 1:41 pm
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All right, how does this sound?
Peanut Butter Silk Pie
Prep: 20 minutes plus cooling and chilling ; Bake: 10 minutes ; Makes 10 servings
Peanut Crumb Crust:
1 cup graham cracker crumbs
1/2 cup unsalted dry-roasted peanuts, finely chopped
4 tablespoons butter or margarine, melted
2 tablespoons brown sugar
Peanut Butter Filling:
1 cup heavy or whipping cream
1 package (8 ounces) cream cheese, softened
1 cup granulated sugar
1 cup creamy peanut butter
1 teaspoon vanilla extract
whipped cream and chopped dry-roasted peanuts, for garnish
1. Preheat oven to 375 F. Crust: In 9-inch glass pie plate, with fork, mix crumbs, peanuts, butter, and brown sugar until crumbs are evenly moistened. Press mixture firmly onto bottom and up side of pie plate, making a small rim. Bake 10 minutes. Cool in pan or wire rack.
2. Prepare filling: In small bowl, with mixer at medium speed, beat cream until stiff peaks form. In large bowl, with mixer at medium speed, beat cream cheese, granulated sugar, peanut butter, and vanilla until creamy, occasionally scraping bowl with rubber spatula. With rubber spatula, fold half of whipped cream into peanut butter mixture until blended, then fold in remaining cream.
3. Scrape filling into cooled crust; spread evenly. Refrigerate until filling is firm, at least 4 hours or overnight. To serve, garnish with whipped cream and chopped nuts.
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Posted: Tue Jul 17, 2012 2:37 pm
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Posted: Tue Jul 17, 2012 3:04 pm
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Posted: Tue Jul 17, 2012 3:06 pm
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Posted: Mon Jul 23, 2012 9:04 am
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Posted: Mon Jul 23, 2012 1:06 pm
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Posted: Mon Jul 23, 2012 1:07 pm
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Posted: Mon Jul 23, 2012 1:18 pm
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Reply
