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Peanut butter pie




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients






9 inch ( 23-cm) pie shell
8 oz ( 250-g) pkg regular cream cheese (see tip)
1 cup ( 250 mL) smooth or crunchy peanut butter
1-1/4 cups ( 300 mL) unsifted icing sugar
1 cup ( 250 mL) whipping cream
2 tsp ( 10 mL) vanilla
6 squares (6 oz, about 170 g) semisweet chocolate, coarsely chopped



Recipe



1. Preheat oven according to pastry crust recipe or package directions, usually 400F (200C). Line a 9-inch (23-cm) pie plate with pastry. Push pastry sides about 1/2 inch (2 cm) above edge of plate, to allow for shrinkage. Prick bottom and sides numerous times with a fork. Weigh down crust by placing a piece of foil loosely inside and adding about 1/2 cup (125 mL) of pie weights or uncooked dry beans or rice. Bake in centre of preheated 400F (200C) oven for 10 minutes. Then remove foil and contents. Continue baking until crust is lightly golden, about 5 minutes. Cool on a rack.

2. In a large mixing bowl, beat cream cheese until easily stirred. Add peanut butter and 1 cup (250 mL) icing sugar. Beat until well mixed and slightly lightened. In a small bowl, using a whisk or an electric mixer, beat 1/2 cup (125 mL) whipping cream until soft peaks form when beaters are lifted. Gradually beat in remaining icing sugar and vanilla. Beat until peaks form when beaters are lifted. To lighten peanut butter mixture, stir in a third of whipped cream mixture. Gently fold in remaining cream, just until mixed. Pour mixture into baked cooled shell and smooth top.

3. Microwave remaining 1/2 cup (125 mL) whipping cream with chocolate, uncovered, from 2 to 3 minutes on medium power. Or heat for about 5 minutes, stirring occasionally, in a double boiler over hot, not boiling, water. Stir until smooth. Cool until lukewarm. Then pour over pie, spreading right to pastry edge. Refrigerate, uncovered, until topping is firm, at least 2 hours. Cover with plastic wrap once topping has set. Refrigerated pie will keep well for up to 2 days, and can be frozen.


Nutrients per serving