FILLING
8 oz Softened cream cheese
1 c Sugar
1 c Creamy peanut butter
2 tb Butter, melted
1 c Heavy cream
1 tb Pure vanilla extract
TOPPING
4 oz Semisweet chocolate
2 tb Butter
2 tb Salad oil
1/8 ts Pure vanilla extract
Crushed peanuts (opt)
White chocolate shavings
Dark chocolate shavings
For the crust, crush the wafers and pat the crumbs
into a greased 9″ pie pan, pressing evenly ont the
bottom and sides.
For the filling, whip the cream cheese until fluffy.
Slowly mix in the sugar, peanut butter, and melted
butted. Whip the cream and vanilla until firm. Blend
1/3 cup of the whipped cream into the peanut butter
mixture. Fold this mixture into the remaining whipped
cream until totally blended. Fill the pie shell,
smooth the top, and chill in the freezer for at least
20 minutes.
For the topping, combine all but the optional
ingredients and melt them in the top of a double
boiler until the chocolate melts. Cool slightly.
Spread the mixture on the cooled peanut butter pie,
starting from the center and working out. Chill or
freeze until ready to serve.
If desired, decorate the top with crushed peanuts and
white and dark chocolate shavings before serving.
Yields
8 Servings
