Recipe: Peanut Butter Pie

Tracy will be posting a recipe each month.  She thought it would be a great idea to kick it off with her much sought after peanut butter pie recipe.  Enjoy!

This is one of my favorite deserts! It combines some of my favorite things, chocolate with peanut butter and cream cheese. I found this recipe in an old cookbook from the Leelanau Country Inn.

Crust
¼ cup butter- softened
¼ cup sugar
1 cup graham cracker crumbs (almost one sleeve of crackers)
Filling
1 cup cream cheese-softened
1 cup creamy peanut butter
2 Tbls butter- softened
1 cup powdered sugar
2 Tbls powdered sugar
½ cup heavy cream
1 Tbls vanilla extract
Topping 
½ cup heavy cream
1 cup semisweet chocolate chips

 

Preparation 
To make crust, in a mixing bowl, combine graham cracker crumbs, sugar and softened butter. Mix together and press into a buttered 9 inch pie pan, refrigerate for one hour.

 

To make filling, in a mixing bowl, with an electric mixer, combine and mix well softened cream cheese, softened butter and peanut butter. Add 1 cup powdered sugar and beat until fluffy. In another bowl, beat heavy cream until a peak forms. Gradually add 2 Tbls powdered sugar and vanilla and beat to a stiff peak. Combine beaten cream with the peanut butter mixture, mixing well. Place filling in shell and refrigerate until firm, 2-3 hours.

 

To make topping, bring heavy cream to a simmer in a small saucepan over low heat. Add chocolate chips and stir until melted and smooth. Cool to lukewarm. After filling has firmed spread topping over pie. Refrigerate again until topping is firm, about 3 hours. Cut into 8 pieces and serve cold. You can garnish with a dollop of whipped cream if you wish.

 

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