peanut butter cream pie
(1 rating)
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I got this recipe from an old Mrs. Fields cookbook. Oh my the best peanut butter pie ever.
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(1 rating)
method
Bake
Ingredients For peanut butter cream pie
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8 ozfilling: cream cheese, softened ( 8 ounce)
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1 cansweetened condensed milk (14- ounce)
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1/4 cpeanut butter, creamy
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2 tspvanilla extract
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1 cheavy cream
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3 oztopping: milk chocolate, finely chopped
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2 Tbspheavy cream
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1 cchocolate crust: semisweet chocolate chips ( 6 ounces)
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5 Tbspunsalted butter
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2 1/2 crice crispy cereal
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1/4 cmini semisweet chocolate chips
How To Make peanut butter cream pie
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1Make the crust: Melt the 6 ounces of chocolate chips and butter over low heat. Remove from heat and stir until smooth.Gently stir in the rice cereal until completely coated. Set aside to cool to lukewarm, then stir in the mini chocolate chips. Press into the bottom and up the sides of a buttered 9-inch pie plate. Chill for 30 minutes to set the chocolate.
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2Prepare the filling: In a large bowl with an electic mixer, beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla.
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3In a meduim bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. Pour the filling into the crust.
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4Make the topping: Melt the milk chocolate over hot, not simmering water. ( I use the microwave, but heat slowly and stir often}. Add the heavy cream and stir constantly until blended. Set aside to cool slightly, then drizzle the chocolate over the top of the pie. Refrigerate until firm, about 2 hours. Garnish with milk chocolate curls.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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