Peanut Butter Pie
|Graham cracker crumb crust||1|
|Smooth peanut butter||2 1⁄2 Cup (40 tbs)|
|Cream cheese||2 1⁄2 Cup (40 tbs), softened|
|Sugar||2 Cup (32 tbs)|
|Butter||3 Tablespoon, melted|
|Vanilla extract||2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Whipped cream||1 1⁄2 Cup (24 tbs)|
|Semi sweet chocolate||3⁄4 Cup (12 tbs), finely chopped|
|Strong coffee||5 Tablespoon, heated|
|Peanuts||1 Tablespoon (For Garnish)|
Line a 9 inch (23 cm) springform pie pan with Graham cracker crumb crust.
In a food processor, beat peanut butter, cream cheese, sugar, melted butter, vanilla extract and cinnamon 2-3 minutes or until smooth.
With a spatula, fold in whipped cream a little at a time.
Pour into crust.
Smooth surface with a spatula.
Refrigerate 3-5 hours or until filling has set.
In a double boiler, melt chocolate and coffee, mixing well.
Let chocolate cool 5 minutes or so.
Pour lukewarm mixture over cold pie.
Refrigerate 15-25 minutes.
Unmold using a small knife warmed in hot water.
Run knife along sides of pan.
Garnish with peanuts.