Food recipes
Chocolate Peanut Butter Pie
Chocolate Peanut Butter Pie Ingredients: spartan, real semi-sweet chocolate baking chips, butter, without salt sugars, brown salt, table cheese, parmesan, hard sugars, granulated salt, table peanut butter, smooth styl...
Chocolate Peanut Butter Pie
Ingredients:
spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, brown
salt, table
cheese, parmesan, hard
sugars, granulated
salt, table
peanut butter, smooth style, without salt
vanilla extract
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
Directions:
Make the crust: Preheat oven to 350 degrees.
Combine wafer crumbs, butter, brown sugar, and salt.
Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate.
Bake until set, 8 to 10 minutes.
Let cool on a wire rack.
Make the filling: Beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy.
Beat in peanut butter and vanilla.
Beat heavy cream until soft peaks form.
Whisk one-third of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream.
Spoon filling into cooled crust.
Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).
Place melted chocolate in a resealable plastic bag.
Snip tip from one corner of bag to make a very small opening.
Holding bag about 5 inches above pie, drizzle melted chocolate over top.
Repeat with melted peanut butter.
Let stand 10 minutes before slicing.
Cook time includes freezing time.
Ingredients:
spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, brown
salt, table
cheese, parmesan, hard
sugars, granulated
salt, table
peanut butter, smooth style, without salt
vanilla extract
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
Directions:
Make the crust: Preheat oven to 350 degrees.
Combine wafer crumbs, butter, brown sugar, and salt.
Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate.
Bake until set, 8 to 10 minutes.
Let cool on a wire rack.
Make the filling: Beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy.
Beat in peanut butter and vanilla.
Beat heavy cream until soft peaks form.
Whisk one-third of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream.
Spoon filling into cooled crust.
Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).
Place melted chocolate in a resealable plastic bag.
Snip tip from one corner of bag to make a very small opening.
Holding bag about 5 inches above pie, drizzle melted chocolate over top.
Repeat with melted peanut butter.
Let stand 10 minutes before slicing.
Cook time includes freezing time.