Peanut Butter Pie XVII recipe
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Ingredients
- 1 ⅓ cups graham cracker crumbs ⅓ cup white sugar ⅓ cup butter, melted 12 ounces cream cheese, softened 1 ½ cups peanut butter 2 teaspoons vanilla extract ¼ cup confectioners' sugar 1 cup heavy cream 1 cup heavy cream
Nutrition Info
- 475.3 caloriescarbohydrate: 22.9 gcholesterol: 72 mgfat: 39.6 gfiber: 2.2 gprotein: 11.3 gsaturatedFat: 17.6 gservingSize: -sodium: 332.4 mgsugar: 14 gtransFat: : -unsaturatedFat: : -
Directions Peanut Butter Pie XVII
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Mix graham cracker crumbs, 1/3 cup sugar and melted butter until well blended. Press mixture into a 10-inch round springform pan or fluted tart pan. Bake in preheated oven for 8 minutes. Allow to cool.
In a large bowl, beat cream cheese until light and fluffy. Stir in the peanut butter, 1/4 cup confectioners' sugar, and vanilla. In a separate bowl, whip 1 cup cream until soft peaks form. Fold the cream into the peanut butter mixture. Pour filling into pie shell and refrigerate until thoroughly chilled.
Whip the remaining 1 cup of cream. Serve the pie with whipped cream.