Monday, September 13, 2010
Peanut Butter Pie
Delicious, decadent, totally dreamy. Once piece of this pie has probably more calories than are supposed to be consumed in a day, but soooo worth it!
Peanut Butter Pie adapted from Sugar Bitches
makes a single 10 inch pie
Graham cracker crust of your choice
12 ounces cream cheese at room temperature
1 1/2 cups peanut butter
1 1/2 cups sugar
1 8 ounce container of Cool Whip
Beat together the cream cheese, peanut butter, and sugar until smooth. Fold the Cool Whip into the peanut butter mixture. Smooth into pie crust.
1/2 cup sugar
1/2 cup heavy cream
2 ounces bittersweet chocolate, chopped (I used 70% cacao)
1/2 teaspoon butter
1 teaspoon vanilla extract
Mix together the sugar and heavy cream into a small saucepan. Stir until the mixture comes to a boil. Simmer without stirring for 6 minutes. Remove from heat and dump in the chocolate and butter. Allow to sit for a minute and then stir until smooth. Add the vanilla.
Add topping to pie and crushed peanuts if desired. Refrigerate for at least 4 hours before serving or stick in the freezer. If freezing, be sure to remove about an hour before serving so that the pie will be soft enough to cut.