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Peanut Butter Cream Pie
8
3
1
2
1
4
1
1
1
1
Ounce Cream cheese; at room temperature
/4 Cup Confectioners' sugar
/2 Cup Crunchy peanut butter
Tablespoon Milk
/2 Cup Chopped roasted peanuts
Cup Heavy cream; whipped until thick
Prepared 9−inch graham cracker crust
/2 Cup Chopped salted peanuts
Cup Chocolate sauce
/4 Pound Chocolate; shaved into curls
Fresh mint sprigs
1
3 Fat; 1/2 Other Carbohydrate
Using an electric mixture, fitted with the whip attachment, beat the cream
cheese and sugar until smooth. Add the peanut butter, milk and roasted
peanuts and beat well. Fold 2 cups of the whipped cream into the cheese
mixture. Pour the filling into the prepared crust. Place the pie in the
refrigerator and chill completely, about 2 hours. Slice the pie into 8
servings. To assemble, place one piece of pie on each plate. Dollop each
piece of pie with the remaining whipped cream. Garnish each piece with the
salted peanuts, drizzle of chocolate sauce, chocolate curls and mint. This
recipe yields 8 servings.
Peanut Butter Cream Pie
455
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