Peanut Butter Pie
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Cream cheese||8 Ounce, softened|
|Chunky peanut butter||3⁄4 Cup (12 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Semi sweet chocolate||4 Ounce, coarsely chopped|
|Chopped peanuts||1 Tablespoon|
|For chocolate cookie crust|
|Oreo/Other chocolate wafer cookies||8 Ounce, finely crushed to make 2 cups|
|Butter||1⁄4 Cup (4 tbs), melted|
PREHEAT THE OVEN to 350°F.
FOR THE COOKIE CRUST, combine the cookie crumbs and melted butter in a bowl and mix well.
Pour the mixture into an 8-inch pie pan and press it evenly onto the bottom and sides.
Bake until set, 7 to 10 minutes.
Set aside to cool.
PUT 1 CUP of the whipping cream in a medium bowl, preferably stainless steel, and freeze for 10 minutes.
Meanwhile, beat the cream cheese, peanut butter, and brown sugar together in another bowl until creamy.
TAKE THE WHIPPING CPvEAM from the freezer, add the vanilla, and beat on low speed for 2 minutes.
Add the powdered sugar and beat on high speed until soft peaks form.
Do not overheat.
FOLD THE WHIPPED CREAM into the peanut butter mixture.
Pour the filling into the crust, spreading the top evenly.
Freeze for at least 3 hours.
WHEN THE PIE IS FROZEN, combine the chocolate and the remaining 1/2 cup whipping cream in a small microwave-safe bowl and microwave for 30 to 45 seconds.
Stir until smooth; let cool.
Or gently heat the chocolate and cream together in a small pan over medium-low heat until the chocolate is nearly melted; remove from the heat, stir until smooth, and let cool slightly.
TAKE THE FROZEN PIE from the freezer and spread the chocolate topping over it.
Sprinkle the chopped peanuts on top before the chocolate sets.
If not serving right away, return the pie to the freezer.
One hour before serving, take the pie out of the freezer and put it in the refrigerator.
Use a knife dipped in hot water to cut the pie; it is easier to cut if still partially frozen.