Ingredients: |
Ingredients: Crust: 14 oreo cookies
1/2 c (1 stick) unsalted butter, melted
3 tbs finely chopped roasted peanuts
Filling: 1 8 ounce package cream cheese, room temperature
1 c sugar
2 tsp vanilla extract
3/4 c plus 2 tbs creamy peanut butter (don't use old fashioned or freshly ground)
1/4 c finely chopped roasted peanuts
1 c chilled whipped cream
Topping: 1/2 c whipping cream
1/2 c sugar
1/4 c (1/2 stick) unsalted butter
2 ounces unsweetened chocolate, chopped
1/2 tsp vanilla extract
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Directions: |
Directions:For crust; preheat oven to 375º. Line 9 inch metal pie pan with aluminum foil. Add butter and peanuts and blend until moist crumbs form. Press mixture firmly onto bottom and sides of pan. Bake crust 5 minutes. Freeze crust 30 minutes. Turn pan upside down, releasing crust; gently peel off foil. Return crust to pie dish. Transfer crust to refrigerator.
For filling: using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar and vanilla extract. Gradually beat in peanut butter. Mix in nuts. In another bowl, beat chilled whipping cream to stiff peaks. Fold cream into peanut butter mixture in 4 additions. Transfer filling to crust, mound slightly. Refrigerate overnight or at least 6 hours.
For topping: Stir whipping cream and sugar in heavy medium saucepan over medium high heat until sugar dissolves. Simmer without stirring until reduced to 2/3 cup, about 6 minutes. Add butter, unsweetened chocolate and vanilla, stir until melted and smooth. Let topping stand until cool but still pourable, about 15 minutes. Spoon topping over pie, covering completely. Refrigerate until set, at least 4 hours. Can be prepared 1 day ahead.
To serve; slice with warm knife. |
This recipe for Creamy Peanut Butter Pie with Fudge Topping is from