Ingredientes para Cream Cheese Peanut Butter Pie
- Vanilla Wafer Crumbs
- Pecans
- Unsalted Butter
- 1 cup granulated sugar
- Cinnamon
- Creamy Peanut Butter
- 8 ounces cream cheese, softened
- Powdered Sugar
- Whipping Cream
- 1 teaspoon vanilla extract
- Semisweet Chocolate
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Cómo preparar Cream Cheese Peanut Butter Pie
- **Make the crust:** In a 9-inch round pie pan, combine all crust ingredients. Press firmly into the bottom and up the sides of the pan.
- **Freeze the crust:** Freeze the pie crust for at least 30 minutes while you prepare the filling.
- **Make the peanut butter filling:** In a large bowl, using an electric mixer, beat together 1 cup creamy peanut butter, 8 ounces cream cheese (softened), 1/2 cup granulated sugar, and 1/4 cup melted unsalted butter until smooth and creamy.
- **Whip the cream:** In a separate medium bowl, using clean, dry beaters, beat 1 cup heavy cream with 1/2 cup granulated sugar and 1 teaspoon vanilla extract until stiff peaks form.
- **Combine fillings:** Gently fold 1/4 of the whipped cream into the peanut butter mixture. Then, gently fold in the remaining whipped cream until just combined.
- **Assemble the pie:** Pour the peanut butter filling into the chilled pie crust.
- **Chill the pie:** Refrigerate the pie for at least 2 hours, or until firm.
- **Make the chocolate glaze:** In a small heavy saucepan, heat 1/2 cup heavy cream over medium heat until it just begins to boil.
- **Melt the chocolate:** Reduce heat to low, add 4 ounces semi-sweet chocolate chips, and stir until melted and smooth.
- **Cool and glaze:** Let the glaze cool slightly, then pour it over the chilled pie, tilting the pan to coat the top evenly.
- **Final chill:** Refrigerate the pie for at least another hour before serving to allow the glaze to set.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
89g
Fat
180g
Carbs
17g
