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    Peanut Butter Pie


    Source of Recipe


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    1 1/3 cups creamy peanut butter (do not use old-fashioned or fresh ground)
    2/3 cup plus 2 tablespoons powdered sugar
    1/2 cup half and half (half cream half milk for you non-Americans)
    1 9-inch frozen unbaked pie shell, baked and cooled
    1/4 cup butter, softened
    1/3 cup sugar
    1/2 teaspoon vanilla
    1 large egg, room temperature
    3 ounces semisweet chocolate, melted and cooled

    1 cup chilled whipping cream
    2 tablespoons chopped roasted peanuts

    Mix peanut butter with 2/3 cup powdered sugar and half and half in
    small bowl until smooth. Spoon into cooled pie crust; smooth top.
    Beat butter with 1/3 cup sugar and vanilla until fluffy. Add egg
    and beat until very light. Beat in chocolate. Spread over peanut
    butter. Refrigerate 1 hour.

    Beat cream with remaining 2 tablespoons powdered sugar in bowl
    until peaks form. Spread over pie. Sprinkle with nut.

 

 

 

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