Tuesday, April 10, 2012

peanut butter pie

This easter my daughter asked for a peanut butter cheese cake.  I came up with this instead, a bit easier but just as delicious.  It has a peanut butter graham cracker crust a bit more effort but better than the store bought pie shell.

peanut butter Graham cracker  crust
2 cups graham cracker crumbs
6 tablespoons butter softened room temperature
1/3 cup creamy peanut butter
1/4 cup brown sugar
3 tablespoons cocoa powder
Preheat oven to 350 degrees
In a food processor mix together well.  Press in a 9 inch spring form pan. 
Bake about 9-11 minutes or until golden and crisp.  Set aside to cool.

Peanut butter creme
1 pound cream cheese
1 cup creamy peanut butter
1/3 cup whole milk 
1-1/2 cups confectioners sugar
3 cups whipping cream

In a mixer combine softened  cream cheese, peanut butter,milk and confectioners sugar.  Mix til smooth.  In another mixitng bowl preferably metal chill bowl and whipping beater for 10 min in freezer.
Pour 3 cups cold heavy cream in the chilled bowl and whip with chilled beater til stiff peaks form.
Fold in whipped cream slowly just to combine with the cream cheese mixture.  Place in prepared cooled crust springform pan.
Chill about 4 hours or overnight.

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