Ingredientes para Peanut Butter Silk Pie Ii
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- Creamy Peanut Butter
- 1/2 cup (1 stick) unsalted butter, softened
- Vanilla Extract
- 2 cups heavy cream
- Semi Sweet Chocolate Chips
- Brewed Coffee
- Peanuts
- Chocolate Cookie Pie Crust
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Cómo preparar Peanut Butter Silk Pie Ii
- **Prepare the Crust:** (Instructions for crust preparation are missing from the original recipe. Please use your favorite pre-made graham cracker crust or prepare your own.)
- **Make the Filling:** In a large bowl, beat together 8 ounces of softened cream cheese, 1 cup of granulated sugar, 1 cup creamy peanut butter, 1/2 cup (1 stick) of softened unsalted butter, and 1 teaspoon of vanilla extract until completely smooth and creamy.
- **Incorporate Whipped Cream:** In a separate bowl, whip 2 cups of heavy cream until soft peaks form. Gently fold in half of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until just combined. Be careful not to overmix.
- **Assemble the Pie:** Spread the peanut butter filling evenly into the prepared pie crust, smoothing the top with a spatula.
- **Prepare the Chocolate Ganache:** In a microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips and 2 tablespoons of strong brewed coffee.
- **Microwave the Ganache:** Cover the bowl with plastic wrap, leaving a small vent. Microwave on high for 1 1/2 to 2 minutes, or until the chocolate is melted. Stir until completely smooth and glossy.
- **Cool and Top:** Let the ganache cool slightly until it thickens enough to pour. Pour the ganache over the peanut butter filling.
- **Chill and Serve:** Refrigerate the pie for at least 1 hour, or preferably overnight, to allow the flavors to meld and the pie to set completely. Before serving, sprinkle with 1/4 cup of chopped peanuts.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
186g
Fat
112g
Carbs
20g
