Peanut Butter Cream Pie
Ingredients
The crust
-
2
cups
chocolate wafer cookie crumbs
-
1
tablespoon
sugar
-
a pinch
salt
-
5
tablespoons
unsalted butter, melted and cooled slightly
The filling
-
3
cups
heavy cream, divided
-
1
8-ounce package
cream cheese, at room temperature
-
¼
cup
packed light brown sugar
-
¼
teaspoon
salt
-
1
teaspoon
pure vanilla extract
-
1
cup
smooth all-natural peanut butter
-
¼
cup
confectioners' sugar
Instructions
- Preheat the oven to 350°F and place a rack in the upper third.
- In a medium bowl, mix the chocolate cookie crumbs, sugar, and salt, then add the melted butter and stir until moistened.
- Press the crumb mixture into a 9-inch pie dish and bake for 12 to 15 minutes until darkened. Let cool completely.
- In an electric mixer, beat 1½ cups of cream until soft peaks form, then transfer to a bowl.
- In the same mixer, beat cream cheese until smooth, then add brown sugar, salt, and vanilla, mixing well.
- Blend in the peanut butter until smooth, then fold in the whipped cream gradually until incorporated.
- Spoon the filling into the cooled crust.
- For the topping, beat the remaining cream and confectioners' sugar until soft peaks form, then spread over the pie.
- Cover with plastic wrap and refrigerate for at least 4 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
28g
Total carbohydrates
25g
Total protein
6g
Sodium
150mg
Cholesterol
60mg
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