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PEANUT BUTTER PIE with Chocolate Crust Recipe

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This recipe for PEANUT BUTTER PIE with Chocolate Crust is from The HAUBENSTRICKER Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST
Oreo cookies (about 24)
1/3 cup sugar
7 tablespoons melted butter
.

FILLING
1 cup creamy peanut butter
1 cup powdered sugar
4 oz cream cheese, room temp
3/4 heavy cream
1 tablespoon butter, melted
2 teas pure vanilla extract

TOPPING
1 cup heavy craem
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
Garnish--cookie crumble, nuts or crushed peanut brittle
Directions:
Directions:
Make Crust
Prehat oven 350º
In a food processor crush oreos until they are the fine add sugar and butter
Press the mixture into the bottom and up sides of a 9-inch pie pan
Bake for 12 minutes and let cool 20 minutes

Filling
In a stand mixer fitted with the whisk attachment, whisk together the peanut butter, powdered sugar, cream cheese and salt on medium speed.
Mixer on low add the cream, melted butter & vanilla, whip until smooth and fluffy.
Pour the mexiture into the baked crust

Whipped Topping
Stand mixer fitted with whisk attachment, combine the cream, powdered sugar & vanillia. Start on low speed and slowly turn up to high speed. Mix until the cream holds soft peaks about 2 minutes

Spoon the whipped cream on top of the peanut butter filling.

Refrigerate for at least 2 hours. Sprinkle with topping


Serve Chilled! Store in refrigerator coverd with plastic wrap for up to 3 days
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Magnolia Table

 

 

 

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