Peanut Butter Icebox Pie
Source of Recipe
The Pastry Shop
List of Ingredients
Crust:
1/2 cup (1 stick) unsalted butter, very soft
2 cups vanilla wafer crumbs
Filling:
12 ounces (1 1/2 8-ounce packages) cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla extract
3/4 cup heavy cream, whipped
6 peanut butter cups, coarsely chopped (about 1 cup)
3/4 cup smooth peanut butter
1/2 cup cold caramel sauce (homemade or store-bought)
Garnish:
3 peanut butter cup candy bars, coarsely chopped (about 1/2 cup)
1/4 cup finely chopped unsalted peanuts
Recipe
1. To make the crust: In a small bowl, combine the butter and the
vanilla wafer crumbs. Press firmly into a lightly buttered 9-inch glass
pie dish. Wrap tightly with plastic and place in the freezer for 30
minutes. 2. Meanwhile, make the filling: In a large bowl, beat the
cream cheese until smooth, about 2 minutes. Add the sugar gradually,
continuing to beat. Add the vanilla extract. Fold in the whipped heavy
cream. Then fold in the peanut butter cups. 3. Lightly beat the
peanut butter and spoon into a pastry bag fitted with a large round tip.
Set aside. 4. Remove crust from freezer and carefully spread the
caramel in a thin layer over the bottom of the crust. Spoon half the
filling on top of the caramel. Drizzle half the peanut butter over the
filling and using a small knife, swirl into the cream cheese to create a
marbleized effect (if you don't have a pastry bag, drop the peanut
butter by teaspoonfuls). Repeat with second half of the filling and
second half of the peanut butter. Garnish with Peanut Butter Cups and
peanuts in a decorative manner. Wrap with plastic and chill overnight in
the refrigerator.
Makes one 9-inch pie.
|
|
member logon
