Food recipes
Chocolate Crusted Peanut Butter Pie
Chocolate Crusted Peanut Butter Pie Ingredients: oil, corn, peanut, and olive sugars, granulated butter, without salt spartan, real semi-sweet chocolate baking chips, cheese, parmesan, hard peanut butter, smooth style...
Chocolate Crusted Peanut Butter Pie
Ingredients:
oil, corn, peanut, and olive
sugars, granulated
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cheese, parmesan, hard
peanut butter, smooth style, without salt
peanut butter, smooth style, without salt
sugars, powdered
milk, buttermilk, fluid, cultured, lowfat
peanut butter, smooth style, without salt
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat the oven to 375F (190C).
Place all the ingredients for the crust in a large bowl and toss them together with your hands or a wooden spoon.
Pat the mixture firmly into a 9" pie plate with your fingers, pushing it as far up the sides of the pan as possible.
Place the crust on the center oven rack and bake for 10 minutes.
Place it in the freezer to cool completely, 15 minutes.
For the filling, using an electric mixer on medium speed, cream the cream cheese, peanut butter and powdered sugar together in a medium size mixing bowl until light and fluffy, about 1 1/2 minutes.
Scrape the bowl with a rubber spatula.
With the mixer on low speed, gradually add the milk and mix until it is incorporated, 10 seconds.
Scrape the bowl and mix several seconds more.
Whip the cream in another mixing bowl to soft peaks and fold it into the peanut butter mixture.
Scoop the filling into the pie shell and feeze the pie for at least 6 hours.
Two hours before serving, move the pie from the freezer to the refrigerator.
Shave chocolate over the top right before serving.
Ingredients:
oil, corn, peanut, and olive
sugars, granulated
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cheese, parmesan, hard
peanut butter, smooth style, without salt
peanut butter, smooth style, without salt
sugars, powdered
milk, buttermilk, fluid, cultured, lowfat
peanut butter, smooth style, without salt
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat the oven to 375F (190C).
Place all the ingredients for the crust in a large bowl and toss them together with your hands or a wooden spoon.
Pat the mixture firmly into a 9" pie plate with your fingers, pushing it as far up the sides of the pan as possible.
Place the crust on the center oven rack and bake for 10 minutes.
Place it in the freezer to cool completely, 15 minutes.
For the filling, using an electric mixer on medium speed, cream the cream cheese, peanut butter and powdered sugar together in a medium size mixing bowl until light and fluffy, about 1 1/2 minutes.
Scrape the bowl with a rubber spatula.
With the mixer on low speed, gradually add the milk and mix until it is incorporated, 10 seconds.
Scrape the bowl and mix several seconds more.
Whip the cream in another mixing bowl to soft peaks and fold it into the peanut butter mixture.
Scoop the filling into the pie shell and feeze the pie for at least 6 hours.
Two hours before serving, move the pie from the freezer to the refrigerator.
Shave chocolate over the top right before serving.