Saturday, October 3, 2009

Peanut-Butter Silk Pie by Jenna

1 8-ounce package cream cheese, softened
1 cup sugar
1 cup creamy peanut butter
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
1 cup heavy or whipping cream, beaten until stiff

chocolate top:
1 cup semisweet chocolate pieces
3 tablespoons brewed coffee
chocolate shavings or peanuts for garnish

crust: (can precook crust at 350 - 8-10 min)
1 1/2 cups graham cracker crumbs
6 tablespoons butter
1/4 cup sugar
or purchased pie graham crust

1. For Peanut-Butter Filling, beat cream cheese, sugar, peanut butter, butter, and vanilla in a large mixer bowl, until creamy. Gently fold in half the beaten cream, then fold in remaining cream until blended. Spread filling in crust; smooth top.

2. For topping, combine chocolate pieces and coffee in a microwave proof bowl. Cover with plastic wrap. Microwave on High 1-1/2 to 2 minutes; stir until smooth. Cool chocolate slightly, then pour over top of filling. Refrigerate pie 1 hour until chocolate is firm, then cover loosely with plastic wrap and refrigerate overnight. Makes 8 servings.

No comments:

Post a Comment