Bitchin' Cream Cheese Peanut Butter Pie
|1 1/4 c||salted pretzels|
|6 Tbsp||butter, unsalted, melted|
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|1/4 c||dark brown sugar, firmly packed|
|1/2 c||cream cheese, room temperature|
|1/3 c||creamy peanut butter|
|1/4 c||light brown sugar, firmly packed|
|1/2 c||heavy whipping cream, whipped|
|CHOCOLATE WHIPPED CREAM:|
|3/4 c||dark chocolate, chopped|
|2 c||heavy whipping cream|
Pinched by MaPig, and 109 more.
Kimmi Knippel (Sweet_Memories)
Cooked to Perfection
Cullowhee, NC (pop. 6,258)
Member Since Apr 2011
MAKE THE CRUST: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter & brown sugar. Mix with your hands. Press the mixture into the bottom & up the sides of a 9" pie plate. Cover & refrigerate.
MAKE THE FILLING: Combine the cream cheese, peanut butter & brown sugar in a medium bowl & beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover & return to the refrigerator.
MAKE THE CHOCOLATE WHIPPED CREAM: Put the chocolate & whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover & refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick & spreadable (do not overmix).
Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.